Nam Khao is one of my favorite salads of all time. ‘Nam’ is a fermented pork sausage. And ‘Khao’ is rice in Lao. I know there are different adaptations of this recipe online, but this is the recipe that my Mom made for us girls, when we were little. Now that we’re all out of the nest, we have to make it ourselves. Though it sounds like it might be a heavy meal with the fried rice; this salad is truly crispy, light, refreshing, and absolutely DELICIOUS!
1 – 4oz. can red curry paste (I prefer the Maesri brand)
2 egg yolks (save the whites for later or discard)
3 tablespoons sea salt
1 tablespoon granulated sugar
1 teaspoon white pepper
1 tablespoon kaffir lime leaves, stems removed and finely julienne
2 quarts of steamed white rice, cooled
- Combine the first 5 ingredients in a large bowl and mix well with a fork.
- Then add the rice and kaffir lime leaves and mix well.
- Now form into rice balls. Bear in mind, the red curry paste is spicy. I would recommend using gloves for form the rice balls. Set aside.
- Make a slurry with tapioca and water (not pictured). All-purpose flour is a great substitute for tapioca flour. Dip the rice balls in the slurry and GENTLY slide the rice balls in the hot oil. BE CAREFUL because the hot oil spits. It should take about 6-8 minutes at 350 degrees. Be sure to keep turning the rice balls so it will cook evenly on each side.
- Fry until golden brown and allow to cool on a plate lined with a paper towel. This helps to absorb the excess oil.
While the rice balls are cooling. Prep your garnishes for the salad:
- Nam Sausage, hand shredded (looks more rustic)
- Fresh scallions or shallots, sliced finely (dried shallots may be substituted)
- Fresh cilantro, chopped
- Limes, cut into wedges
- Fish sauce (My favorite is the 3 crabs brand)
- Dry roasted peanuts, coarsely chopped
- Fresh chili peppers (or dried chili peppers)
Putting the salad together:
- Crumble the fried rice balls in a large bowl.
2. Add the shredded Nam Sausage, shallots/scallions, cilantro, and to the bowl with the crumbled fried rice balls.
3. Add lime juice, fish sauce (or salt if you don’t like fish sauce), and the fresh red chili pepper (or dry) to taste.
I recommend adding the peanuts last so they stay crunchy. Serve with your favorite lettuce and/or cucumbers of your choice. Enjoy!
Let me know what you think or comment below with any questions. Thanks for stopping by friends!