Nam Khao Tod (Crispy Rice Salad)
Nam Khao Tod is hands down one of the most famous rice dishes in Lao food, and for good reason. It’s packed with bold flavors—tangy, spicy, crunchy, and full of umami in every bite.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 3 cup cooked Jasmine rice
- 3/4 cup coconut flakes. Look for these in the freezer section of your local Asian market.
- 2 tbsp red curry paste. I used the Mae Ploy brand.
- 10 oz Nam Moo (Naem Moo, Som Moo, or Sour Sausage): Find them in the freezer section of Asian supermarkets. Or use my recipe here. See the image in the post for a store-bought version.
- 1 egg
- 1/3 cup shallots, thinly sliced or chopped
- 1 tbsp fish sauce
- 2 tsp lime juice. Add more as needed.
- 2 stalk green onions, thinly sliced
- 1/3 cup cilantro or culantro leaves, rough chopped
- 3 large kaffir lime leaves, julienned
- 3-10 dried long Thai chili Peppers. As preferred.
- 1/3 cup peanuts
- 6-8 lettuce leaves
Instructions
- 1
In a large mixing bowl, combine cooked rice, coconut flakes, red curry paste, Nam sausage, and julienned kaffir lime leaves. Massage everything until it forms a smooth mixture.
- 2
Crack the egg into the mixture, along with fish sauce, lime juice and MSG (optional). Massage again until evenly combined, creating a nice red rice mixture.
- 3
Form the mixture into different sizes of balls, typically golf-ball-sized, until all the mixture is used.
- 4
Heat hot oil in a pan over medium heat. Fry the rice balls until golden brown and crispy, then transfer to a paper towel-lined plate. Let them cool to room temperature.
- 5
Chop all the fresh herbs into small pieces and place them in a large bowl. Keep dried chili flakes whole.
- 6
Break the cooled rice balls into chunks and mix them with the herbs and peanuts. Adjust the flavor with more fish sauce or lime juice if desired. Arrange the salad on a platter lined with betel leaves or lettuce for wrapping.