Entree: Laos – Southern Laos – ນ້ຳເຂົ້າ ➤ Nam Khao (Crispy fried-rice salad with fermented pork, herbs, and lime)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

- 3 cups (600 g) cooked sticky rice (glutinous rice), cooled and well-chilled
- 1 cup (140 g) cooked sticky rice, pressed into a thin cake and crumbled for frying (see instructions)
- 2 cups (480 ml) vegetable oil for deep frying
- 8 oz (225 g) fermented pork sausage (naem or som moo), roughly chopped
- 2 tbsp (30 ml) neutral oil (for sautéing)
- 3 shallots, thinly sliced — approx. 3 oz (85 g)
- 3 scallions, thinly sliced — approx. 2 oz (60 g)
- 1/2 cup (60 g) roasted peanuts, roughly chopped
- 1/3 cup (25 g) fresh cilantro leaves, chopped
- 1/3 cup (15 g) fresh mint leaves, chopped
- 2–3 bird's eye chilies, finely sliced (adjust to taste)
- 3 tbsp (45 ml) fish sauce
- 3 tbsp (45 ml) fresh lime juice
- 1 tbsp (15 g) palm sugar or brown sugar
- 1/4 cup (20 g) grated toasted coconut (optional)
- 1/4 cup (40 g) dried Chinese sausage or thinly sliced roasted pork (optional for extra protein)

Instructions

1. Prepare the fried rice: spread 1 cup (140 g) of cooked sticky rice thinly on a baking sheet and press into a flat 1/4–1/2 inch layer. Chill until firm, then break into small pieces. Heat the 2 cups (480 ml) vegetable oil in a deep skillet or wok to 350°F (175°C). Fry the rice pieces in batches until puffed and golden and very crisp, about 2–3 minutes. Drain on paper towels and cool; the pieces should be brittle and airy.
2. In a small bowl whisk together fish sauce, lime juice and palm sugar until sugar dissolves; set dressing aside.
3. Heat 2 tbsp (30 ml) neutral oil in a skillet over medium heat. Add the chopped fermented pork (naem) and sauté briefly until just warmed and slightly caramelized, about 2–3 minutes. If using dried Chinese sausage or roasted pork, add and warm through. Remove from heat.
4. In a large mixing bowl combine the cooled fried rice pieces, sautéed fermented pork, sliced shallots, scallions, chopped peanuts, cilantro, mint, chopped chilies and grated toasted coconut if using.
5. Pour the dressing over the mixture and toss vigorously so the fried rice crisps absorb the dressing and flavors but retain some crunch. Taste and adjust with additional fish sauce, lime or sugar as needed.
6. Let the salad rest 5 minutes to meld flavors, then serve at room temperature as a main communal plate or alongside sticky rice and fresh vegetables.