Lao Crispy Rice Salad– Nam Khao– Basic Convenience Food– Recipes that are simple and delicious.

I was first introduced to nam khao while living in Dallas, Texas several years earlier. It was served at a Thai/Lao restaurant, when I check out the components, I could not resist. I was being adventurous in dining when residing in Texas. The city was packed with authentic Mexican food, Vietnamese, Thai, and middle eastern cuisine, and I was all in when it pertained to eating. It was this meal that blew my mind. After consuming nam khao, I researched what it was all about, and recognized that the cool and delicious nam was actually a fermented pork sausage, along with the khao, or rice for that matter, that was crispy rice. Basically a crispy rice salad with tons of herbs, chilies, and loaded with remarkable flavor. You are going to love this dish, I ensure it.Let’s get started.Ingredients:3 cups of jasmine rice, prepared, and cooled 2

  • entire eggs, beaten with 1 tablespoon soy sauce 2 cups of ground pork, prepared, and cooled 3 tablespoon
  • red curry paste 1 cup coconut flakes 1 tablespoon palm sugar 1
  • tsp salt 1/2 cup of shallots, thinly sliced 1 entire lime 1/2 cup of roasted peanuts green
  • cabbage leaves 1/2 cup of fresh mint 1/2 cup of fresh cilantro 1 tbsp red chili flakes(reduce for less heat) 1/2 cup of nam,
  • fermented pork, sliced Thai bird chilies, optional 2 cups of cooking oil Start by combining your cooled rice, the eggs with soy sauce, curry paste, salt, sugar, prepared ground pork, and coconut into a blending bowl. Ensuring everything is integrated, form into baseball sized balls.Next, heat the oil and let it come up to about 350 degrees. Include one ball at a time, and cook till completely golden brown. Get rid of with a slotted spoon, and let it rest on a paper lined plate to drain pipes any excess oil.Repeat with the remaining balls.During this time, prepare the remaining active ingredients into a serving bowl.Take the crispy rice balls, and break apart into bite-sized pieces, adding them into the blending bowl. As soon as all of the balls have actually been taken apart, blend everything together.To plate, add a mound of the nam khao to a serving plate, and serve alongside cabbage or lettuce leaves, fresh lime, and entire Thai bird chili peppers.The outcome is amazing. My wife fell for this dish. The fresh herbs, the awesome crunchiness of the rice and peanuts, when folded into the cabbage leaf and drizzle with a little bit of lime juice, require I say any more? It constantly heats up very perfectly for any leftovers, and who does not enjoy that during a hectic work week!If you are searching for adventure, give this one a shot. It is truly up there with among my top five lettuce wraps and Asian dishes. Print Lao Crispy Rice Salad-Nam Khao Author: Recipe type: Salad Food: Thai, Lao Prep time: 15 mins Prepare time: 10 mins Overall time: 25 minutes Serves: Ingredients 3 cups of jasmine rice, prepared, and cooled 2 whole eggs, beaten with 1 tablespoon soy sauce 2 cups of ground pork, prepared, and cooled 3

  • pork, and coconut into a mixing bowl. Ensuring whatever is combined, form into baseball sized balls.Next, heat the oil
  • and let it come approximately about 350 degrees. Include one ball
  • at a time, and cook till totally golden brown. Remove with a slotted spoon, and let it rest on a paper lined plate to drain any excess oil.Repeat with the remaining balls.During this time, prepare the remaining ingredients into a serving bowl.Take the crispy rice balls, and disintegrate into bite-sized pieces
  • , adding them into the mixing bowl. As soon as all the balls have been taken apart, blend everything
  • together.To plate, add a mound of the nam khao to a serving plate, and serve alongside cabbage or lettuce leaves, fresh lime, and entire Thai bird chili peppers.

    Source

    http://www.simplecomfortfood.com/2014/03/10/lao-crispy-rice-salad-nam-khao/

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