Nam Khao Recipe for Lao Style Crispy Rice Salad

How to make it

1. Cook and cool the rice: Rinse jasmine rice thoroughly until the water runs clear. Combine rice and water in a medium pot, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until the rice is tender and fluffy. Spread cooked rice onto a tray and let cool completely for 1 hour.

    

   *TIP: Alternatively, you can cook the Jasmine rice in a rice cooker. Make sure to remove and add to the tray to cool as soon as it is finished. 

2. Mix and prepare the rice ball mixture: In a small bowl, whisk together the egg, red curry paste, and brown sugar until smooth. Transfer cooled rice into a large mixing bowl and stir in the curry-egg mixture, Lee Kum Kee Minced Garlic, shredded unsweetened dried coconut, finely chopped Makrut lime leaves, and minced shallots until fully combined.
3. Deep fry the rice balls: With slightly damp hands, form the rice mixture into golf ball-sized balls. Heat vegetable oil in a deep pan to 350°F and fry the rice balls for 8–10 minutes until golden and crispy. Transfer to a paper towel-lined plate and let cool slightly.
4. Break up the rice balls and season: Place the crispy rice balls in a large bowl and break them apart into bite-sized crumbles. Add fish sauce, lime juice, and Lee Kum Kee Chili Crisp Cilantro, tossing gently to coat. Taste and adjust seasoning if needed.

5. Fold in remaining ingredients and serve: Fold in diced cured pork sausage, chopped cilantro and mint, green onions, and roasted peanuts. Serve with lettuce leaves and garnish with lime wedges and an extra drizzle of Lee Kum Kee Chili Crisp Cilantro.

   To enjoy, add scoops of the Nam Khao to the lettuce leaves, squeeze over lime juice, add more chili crisp if desired, and enjoy like a lettuce wrap! 

    

   For more ways to try Lee Kum Kee Chili Crisp Cilantro, head to the product page!