Entree: Laos – Lao Isan Border Cuisine – ນ້ຳເຂົ້າທອດ ➤ Nam khao tod (Crispy fried rice salad with fermented pork, herbs, peanuts and lime dressing)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 4 hrs

Total 4 hrs

Ingredients

- 3 cups (600 g) cooked jasmine rice, spread thin and refrigerated until dry (at least 3–4 hours or overnight)
- 2 cups (480 ml) vegetable oil for deep-frying
- 6 oz (170 g) fermented pork sausage (naem), chopped
- 8 oz (225 g) ground pork, cooked and drained
- 2 cloves (approx. 6 g) garlic, minced
- 2 shallots, about 2 oz (60 g), thinly sliced and fried until crisp
- 3 tbsp (45 ml) fish sauce
- 3 tbsp (45 ml) fresh lime juice (about 1–2 limes)
- 1 tbsp (12 g) granulated sugar or palm sugar
- 1/2 cup (60 g) roasted peanuts, coarsely crushed
- 1/2 cup (15 g) fresh cilantro leaves, roughly chopped
- 1/2 cup (15 g) fresh mint leaves, roughly chopped
- 1/2 cup (15 g) green onions, sliced
- 1–2 small Thai chilies, thinly sliced (adjust to taste)
- Lime wedges for serving

Instructions

1. Break dried chilled rice into small clumps. Heat oil in a deep pot to 350°F (175°C). Fry rice in batches until puffed and golden, about 10–20 seconds per batch; drain on paper towels and let cool. Break into bite-sized pieces.
2. While frying rice, heat a small skillet over medium heat and sauté minced garlic briefly, add ground pork and cook until browned; season lightly with a teaspoon of fish sauce. Remove from heat and let cool.
3. In a small bowl whisk fish sauce, lime juice and sugar until sugar dissolves to make the dressing.
4. In a large mixing bowl combine fried rice pieces, cooked ground pork, chopped naem, fried shallots, crushed peanuts, cilantro, mint, green onions and sliced chilies.
5. Pour the dressing over the rice mixture and toss gently but quickly to coat, so the rice absorbs the dressing but remains crisp. Taste and adjust with additional lime or fish sauce as needed.
6. Serve immediately on a platter with lime wedges. Nam Khao Tod is eaten by hand or with forks and pairs well with fresh vegetables and extra herbs.