Naem khao — a vibrant Lao salad of crispy coconut rice balls broken up and tossed with sour pork sausage, herbs, lime and peanuts. Crunchy, tangy and full of life.
- 3 Cups Jasmine Rice
- 1 Coconut
- Splash Oil
- 2 cups Sour Pork Sausage
- 2 diced Pickled Garlics
- Juice of 1 Lime
- 2 tablespoons Fish Sauce
- 1 tablespoon Sugar
- 1 sliced Onion
- 1 sliced Shallots
- 3 finely chopped Spring Onions
- 1 cup Cilantro
- 1/2 cup Hot Mint
- 1/2 cup Mint
- 1/4 cup Roasted Peanut
- To serve Vegetables
- To serve Lettuce
Video
Preparation
- Thinly slice the onion and shallots and soak in an ice-water bath while you prepare the rest.
- Grate the coconut into a large bowl, add the rice, and mix together with your hands.
- Roll the mixture into 2-inch rice ball croquettes.
- Heat the oil in a pot or pan. Beat two eggs in a large bowl, dip the rice balls into the egg, then drop into the hot oil.
- Deep-fry until dark amber, crispy and golden, then remove and drain on paper towel.
- Once cooled, break the rice balls apart into a large bowl.
- Drain the onion and shallots. Tear the pork sausage into small pieces (the traditional method, though a knife works too).
- Add the onion, shallots, sour pork sausage, pickled garlic, lime juice, fish sauce, sugar, cilantro, hot mint and regular mint to the bowl.
- Top with peanuts and serve with lettuce, dried chilli and other fresh vegetables.
