Table for TwoNam Khao (Crispy Rice Salad)
Crunchy fried curried rice balls broken up and tossed with herbs, peanuts, lime and chili — Laos' most addictive salad.
Photo: Alexandra Tran / Unsplash
⏱ 45 min📶 Medium👫 Serves 2☪ Muslim-friendly
Ingredients (for 2)
- Cooked jasmine rice, 2 cups (day-old)
- Red curry paste, 1 tbsp
- Egg, 1
- Desiccated coconut, 2 tbsp
- Oil, for frying
- Shallots, 2, sliced
- Roasted peanuts, 3 tbsp
- Fresh mint, coriander & spring onion, a big handful
- Fish sauce, 2 tbsp
- Lime, 2
- Chili flakes, 1 tsp
- Lettuce leaves, to serve
Steps
- Mix the rice with the curry paste, egg, coconut and a pinch of salt; shape into 4 tight balls.
- Deep-fry the rice balls until golden and very crisp; drain and cool slightly.
- Break the balls into crunchy chunks in a large bowl.
- Add the shallots, peanuts and herbs, then dress with fish sauce, lime juice and chili flakes.
- Toss and eat right away, wrapped in lettuce leaves.
Cook it together: One fries the rice balls, the other picks the herbs and mixes the dressing — then crunch them up together.
👩🍳 Cook this together — step-by-step mode, timers & passport stamp
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