Authentic Naem Khao - Crispy Coconut Rice Salad
Naem Khao is a crispy coconut rice salad with crispy and chewy textures balanced with sweet, salty, and spicy flavors. This very popular dish can often be found in food carts in the streets of Thailand and Laos.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups of jasmine rice, cooked
- 1 whole coconut, freshly grated
- cooking oil
- 2 cups of Lao sour pork sausage, Som Moo, shredded into bite size pieces
- 3 pickled garlics, minced
- 1 lime, juiced
- 2 tablespoons of fish sauce
- 1 tablespoon of sugar
- 1 onion, sliced
- 1 shallot, sliced
- 3 green onion, chopped finely
- 1 cup of cilantro, chopped finely
- ½ cup of hot mint, chopped finely
- ½ cup of regular mint, chopped finely
- ¼ cup roasted peanuts
- Fresh vegetable to serve
- Fried dry chilli (optional)
- Lettuce leaves
Instructions
- 1
Slice the onion and shallots thinly. Let them soak in a ice water bath while preparing the rest of the meal.
- 2
Grate the coconut. Put in a large bowl.
- 3
Add the coconut in a large bowl. Add the rice. Using your hands, mix the coconut and rice together.
- 4
Roll the mixture to form 2-inch rice ball croquettes.
- 5
Heat up the cooking oil in a pot or pan.
- 6
Beat two eggs and a large bowl. Dip the balls into the egg mixture. Then, drop the balls into the cooking oil.
- 7
Allow the balls to turn a dark amber brown color. Deep fry until crispy, crunchy, and golden. Remove and set on paper towel to drain excess oil.
- 8
Once cooled, break apart the rice balls and add into a larger bowl.
- 9
Drain the onion and the shallots.
- 10
In the large bowl, add in the onion, shallots, sour pork sausage, pickled garlic, lime juice, fish sauce, sugar, cilantro, hot mint, regular mint.
- 11
Top with peanuts. Serve with Lettuce, dry chilli, and other fresh vegetables.