Laotian•gourmet

Lao Crispy Rice Salad (Nam Khao)

A Lao crispy rice salad (Nam Khao) with crispy, chewy textures with a balance of sweet, tart, salty and spiciness.

Ingredients

3 cup sticky glutinous rice ((also called sweet sticky rice. soaked a minimum of 4 hours))
3 tbsp Thai red curry paste
2 clove garlic ((minced))
1 shallot ((minced))
3-4 kaffir lime leaves
4 tsp sugar
4 tsp fish sauce
1 egg
2 tbsp fish sauce
1/3 cup hot water
2+1/2 tbsp sugar
1/2 lime ((juiced))
1+1/2 tbsp rice vinegar
1-2 clove garlic ((minced))
1 red birdseye chili ((sliced))
som moo ((fermented meat sausage))
mint
basil
cilantro
fried onions
toasted peanuts
toasted rice powder
shallots ((sliced and soaked in cold water to remove the raw bite))
green onions ((chopped))
birdseye chili peppers
lime juice

1
Soak the sticky rice for a minimum of 4 hours. Drain water
2
In a pot, bring water to a boil and pour the rice into a colander and set on top of the pot. Put the lid on and steam for 15 mins.
3
After 15 minutes, turn the rice over in the colander so the other side can be steamed for 15 minutes. Steam rice until it is translucent. (Be careful, the colander is very hot!)
4
Remove rice from the pot, put it into a bowl and cover with a towel for 15-30 minutes until warm and sticky.
5
Add in the curry paste, lime leaves, garlic, shallot, sugar, fish sauce and egg and mix well.
6
Set deep fryer to 350F (176C), or medium heat on a pot of oil on the stove.
7
Create rice balls or oval patties with the rice mix. (Oil your hands so they don't stick to your hands)
8
Deep fry them for 3 minutes or until golden brown.
9
Set aside to cool.
10
Combine the sugar and the hot water first to melt it evenly into the water.
11
Then add the remainder of the ingredients and put it in the fridge to cool
12
Break up the rice balls and som moo and put into a bowl
13
Add in the toppings and dressing and mix well
14
Serve with lettuce leaves
15
Eat with a spoon or wrapped in lettuce :)