Laos Nam Khao Recipe: I love exploring different cuisines. One that always stands out is the Laos Nam Khao recipe. This crispy rice salad brings together a wonderful mix of textures and flavors, making it a favorite for many.
The Laos Nam Khao recipe involves frying seasoned rice balls to crispy perfection and mixing them with fresh herbs, peanuts, and savory elements. It’s a fun dish to prepare and is perfect for sharing. Plus, it highlights the essence of Lao cooking, which often features the delightful combination of sticky and jasmine rice.
Join me as we dive into this recipe and discover how to create this wonderful Lao dish at home. Whether you’re a seasoned cook or just starting out, I promise you’ll find it easy and enjoyable!
Why You’ll Love This Laos Nam Khao Recipe
I absolutely love this Laos Nam Khao recipe because it’s packed with flavor. The mix of crispy rice, soured pork, and fresh herbs creates a unique taste that is both spicy and sour.
The texture is another reason I enjoy this dish. You get the crunch from the fried rice and nuts, combined with the softness of the herbs. It’s a fun combination that keeps every bite interesting.
This recipe is versatile. I can serve it as a main dish or as an appetizer. Making lettuce wraps from the Laos Nam Khao recipe is my favorite way to enjoy it. Just grab a leaf and load it up with the salad!
Making Laos recipes like this one is also a great way to explore different food cultures. Each ingredient brings something special to the dish. The addition of banana blossoms or fried chili gives it a delightful twist.
Plus, it’s a dish that often impresses friends and family. When I share Laos Nam Khao, people are curious and excited to try something new.
If you’re looking to spice up your meals, this Laos Nam Khao recipe is a fantastic choice. I guarantee it will become a regular in my meal rotation!
What Makes This Recipe Special
Nam Khao is a unique dish in Laotian food. I love its blend of textures and flavors. The crispy rice balls are the star of the meal. Their crunchy, golden exterior gives way to a soft and seasoned interior.
The ingredients used in this recipe are both fresh and fragrant. I include herbs like cilantro and mint for brightness. The addition of roasted peanuts adds a nice crunch. This mix brings a special twist that delights my taste buds.
Another aspect I like is the versatility of Nam Khao. You can enjoy it as a salad or snack. It works well for gatherings or a simple meal at home. Each bite delivers a combination of spices, savory pork, and zesty lime juice.
I also appreciate how it reflects Laotian culture. Traditional foods often include simple, wholesome ingredients. Nam Khao showcases this principle beautifully.
This Laos Nam Khao recipe is not only delicious but also fun to make. Shaping the rice into balls and frying them is an enjoyable process. It’s like creating little culinary treasures that I can share with friends and family.
Cooking Equipment Needed For the Laos Nam Khao Recipe
When making my Laos Nam Khao recipe, having the right tools makes cooking easier. Here’s what I recommend:
- Large Bowl: I use this for rinsing the jasmine rice and soaking it in water.
- Pot or Rice Cooker: A good pot or rice cooker is essential to cook the rice properly.
- Deep Fryer or Heavy Pot: I prefer a deep fryer for frying the rice balls. You can also use a heavy pot with enough oil for deep frying.
- Cooking Thermometer: This helps me check the oil temperature, which should be around 350°F for frying.
- Slotted Spoon: I use this for safely removing the fried rice balls from the hot oil.
- Cutting Board and Knife: These are needed for chopping herbs and other ingredients.
- Mixing Bowls: A few smaller bowls are handy for mixing sauces and ingredients.
It’s important to keep everything organized while cooking. Having these tools ready will help me enjoy making this delicious dish!
Cooking Instructions
I love making Nam Khao, and it’s quite simple. Here’s how I do it.
Ingredients:
- 2 cups uncooked jasmine rice
- 2½ cups water
- 1 egg
- 3 tablespoons red curry paste
- 1 cup dried coconut shreds
- 2 tablespoons chopped makrut lime leaves
- A pinch of salt
Steps:
- Cook the Rice: Start by rinsing the jasmine rice. Combine it with water in a pot. Cook until the rice is tender and the water is absorbed. Let it cool for a bit.
- Mix Ingredients: In a large bowl, beat the egg. Add the cooled rice, red curry paste, coconut shreds, lime leaves, and a pinch of salt. Mix everything until combined.
- Form Balls: With clean hands, take small portions of the mixture and roll them into balls.
- Fry the Rice Balls: Heat oil in a deep pan. Once hot, carefully drop in the rice balls. Fry until they turn golden brown and crispy.
- Prepare the Salad: Break the fried rice balls into bite-sized pieces in a bowl. Toss in fresh herbs, roasted peanuts, and a bit of fish sauce and lime juice.
Enjoy your delicious Nam Khao! It’s a fun dish to share with family and friends.
Cooking Tips
When making the Laos Nam Khao recipe, I like to gather all my ingredients ahead of time. This makes cooking much smoother and helps me keep everything organized.
Key Ingredients
- Jasmine rice: This is the base for our rice balls. You can also use sticky rice for a firmer texture.
- Nam Moo (sour fermented sausage): This ingredient adds a unique flavor. I often find it in the freezer section of Asian markets.
Cooking Process
- Prep the Rice: Soak jasmine rice for a few hours before cooking. This helps the rice cook evenly.
- Fry the Rice Balls: Make sure the oil is hot enough. If it’s not, the rice balls won’t get crispy.
Flavor Boost
- Use fresh herbs like mint or cilantro. They enhance the dish and add freshness.
- A squeeze of lime juice right before serving brightens the flavors.
Serving Suggestions
I love serving a Laos Nam Khao recipe over a bed of lettuce or bok choy. It adds a nice crunch and makes the dish even more enjoyable.
Keep it Authentic
To get the real taste of Laotian Food, try to find authentic ingredients. The right fish sauce can make a big difference. Use MSG sparingly to enhance flavor without overpowering the dish.
These tips make my Nam Khao taste just right every time, and I hope they help you too!
Ingredients For the Laos Nam Khao Recipe
Rice Balls
Jasmine Rice
Thai Red Curry Paste
1Ginger
Garlic
Shallot
Kaffir Lime Leaves
Fish Sauce
White Pepper
Brown Sugar
Egg
Corn Starch
Canola Oil
Dressing
Fish Sauce
Sugar
Lime Juice
Rice Vinegar
Garlic clove
Cilantro
Chilli
Water
Other
Sausage
Mint
Cilantro
Thai Basil
Peanuts
Shallots
Fried Shallots
Onions
Thai Chilles
Lettuce Leaves
Cooking Instructions For the Laos Nam Khao Recipe
Prepare the Rice Balls
Cook the rice until done, then spread it in a single layer on a sheet pan, loosely covered with paper towels, to cool and dry for about two hours. While the rice cools, prepare the remaining ingredients. Once cooled, mix the rice with all the rice ball ingredients except the oil. Wet your hands with water and form the mixture into 2-inch balls, arranging them on a plate. Refrigerate until needed.
Fry the Rice Balls
Heat about 3 inches of oil in a medium saucepan or fryer to 160ºC (320ºF). A cube of bread should sink, then gently rise and bubble when the oil is ready. If too hot, let it cool slightly. Fry 5–6 rice balls at a time for 3–4 minutes until crisp. Drain on paper towels and repeat with the remaining batches.
Make the Dressing
Combine all dressing ingredients except water, then add freshly boiled water and whisk. Let cool completely.
Assemble the Salad
Break the cooled rice balls into rustic pieces and place them in a large salad bowl. Toss with the other salad ingredients, drizzle with dressing, and mix well.
FAQ For the Laos Nam Khao Recipe
How can I make a simple NLaos Nam Khao recipe at home?
To make a simple Laos Nam Khao recipe, start with cooked jasmine rice. Shape the rice into small balls or disks and fry them until golden. Mix them with fresh herbs, cured pork sausage, and a squeeze of lime juice for extra flavor. I find that visiting a Laos food market can provide inspiration for fresh ingredients.
What’s the best way to achieve an authentic taste in a Laos Nam Khao recipe?
Using authentic ingredients is key. I recommend using fresh herbs like cilantro and mint, along with cured pork sausage, also called naem. A visit to a Laos food market can help you find these items for genuine flavors in your dish.
Which ingredients are essential for a traditional Laos Nam Khao recipe?
Essential ingredients include jasmine rice, cured pork, fresh herbs, lime juice, and fish sauce. Each plays a role in creating the bright, tangy flavors. A Laos food market will often have everything you need for the most authentic experience.
Can I prepare a vegetarian version of the Laos Nam Khao recipe, and what substitutes should I use?
Yes, you can make a vegetarian version of a Laos Nam Khao recipe. Substitute the cured pork with tofu or tempeh. Adding mushrooms can also add depth to the dish. Check out a Laos food market for plant-based ingredients to make your salad vibrant.
Are there any specific techniques to ensure my Laos Nam Khao recipe has the perfect texture?
For the perfect texture, make sure to fry the rice balls until crispy. Crumbling the fried rice into the salad allows it to mix well with the other ingredients. I always try to keep an eye on them so they don’t burn, especially after sourcing fresh ingredients from a Laos food market.
What are some good dishes to pair with a Laos Nam Khao recipeo for a complete meal?
I enjoy pairing my Laos Nam Khao recipe with dishes like grilled chicken or a spicy green papaya salad. These sides complement the flavors of Nam Khao well.
When I shop at a Laos food market, I look for side dishes that will enhance my meal experience.
Laos Nam Khao Recipe
Ingredients
Rice Balls
- 2 cups Jasmine Rice
- 2 tbsp Red Curry Paste
- 1 tsp ginger minced
- 2 cloves Garlic minced
- 1 Shallot finely chopped
- 2 Lime leaves very finely chopped
- 2 tbsp Fish Sauce
- ½ tsp White Pepper
- 2 tsp Brown Sugar light
- 1 egg
- 1 tbsp Corn Starch
- Canola Oil for deep frying
Dressing
- 2 tbsp Fish Sauce
- 2 tbsp Sugar
- 2 tbsp Lime Juice
- 1 tbsp Rice Vinegar
- 1 Garlic clove very finely chopped
- 1 Stem cilantro no leaves - finely chopped
- 1 Chilli Thai finely sliced
- ⅓ cup Sater boiling
Other
- 2 sausage Thai Nam - fermented sausage
- ⅓ cup Mint roughly chopped
- ⅓ cup Cilantro roughly chopped
- ⅓ cup Thai Basil holy basilroughly chopped
- ¼ cup Peanuts roasted unsalted
- 2 Fresh Shallots thinly sliced
- 2 tbsp Fried Shallots
- 2 Spring Onions scallions
- 3 Thai Chilles finely sliced
- Lettuce Leaves for wrapping Nam Khao
Instructions
Prepare the Rice Balls
- Cook the rice until done, then spread it in a single layer on a sheet pan, loosely covered with paper towels, to cool and dry for about two hours. While the rice cools, prepare the remaining ingredients. Once cooled, mix the rice with all the rice ball ingredients except the oil. Wet your hands with water and form the mixture into 2-inch balls, arranging them on a plate. Refrigerate until needed.
Fry the Rice Balls
- Heat about 3 inches of oil in a medium saucepan or fryer to 160ºC (320ºF). A cube of bread should sink, then gently rise and bubble when the oil is ready. If too hot, let it cool slightly. Fry 5–6 rice balls at a time for 3–4 minutes until crisp. Drain on paper towels and repeat with the remaining batches.
Make the Dressing
- Combine all dressing ingredients except water, then add freshly boiled water and whisk. Let cool completely.
Assemble the Salad
- Break the cooled rice balls into rustic pieces and place them in a large salad bowl. Toss with the other salad ingredients, drizzle with dressing, and mix well.
Nutrition
1 comment
This Laos Nam Khao came out crispy and packed with flavor. The crunchy rice mixed with the seasoned pork and fresh herbs made for a great bite. I served it in lettuce wraps, and my guests kept saying how fun it was to eat. The combination of textures and flavors made it a favorite.
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