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Nam Khao is Southeast Asia meets the Italian ARANCINI. This is the best way to describe this dish. Nam Khao is a crispy rice salad made of freshly cooked white rice , red curry, egg (will all be deep fried) and fermented pork aka South East Asian salami. It is a staple for parties, get togethers, festivals in Laos and Thailand.
Every time I am at a Lao or Thai house, this is the first dish I look for! I want to get it when the rice is still super crispy straight out the oil. All the textural contrasts from the crispy rice. The fluffy, soft rice inside. The peanuts add a nice crunch as well. Then you get hit with the fresh herbal notes from cilantro, mint and scallions.
Give this recipe a try! I have a strong feeling you will love this dish too! You don't have to be from Asia to start offering this at your parties!
Nam aka fermented pork: en.wikipedia.o...
You can find these products at your local Asian grocery store. There are also many recipes online for this as well.
Nam Khao Recipe:
WET MIX:
1 whole egg
80 g shredded coconut meat (unsweetend)
40 g red curry
10 g sugar
20 mL fish sauce
10 kaffir lime leaves (rib removed) chopped
DRY MIX:
2 C Freshly cooked jasmine rice
110 g fermented pork
1/3 C chopped cilantro
1/3 C torn mint leaves
1/3 C honey roasted peanuts
1/3 C cashews (optional)
8 dried chilis (fried or toasted)
1 lime
Combine all ingredients and form into tennis ball sized portions.
Deep fry at 350 F until deep golden brown approx. 7-10 mins. Cool on a wire rack. Break up into chunks and combine the rest of the ingredients. Serve with green leaf lettuce.