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Nam Khao, also known as Lao Crispy Rice Salad, is a festive and flavorful dish that’s perfect for celebratory occasions like Songkran, the Thai New Year. This dish is a delightful combination of textures and flavors: crispy deep-fried rice balls are broken up and tossed with fragrant herbs, fresh aromatics, fermented sausage, and a punchy, tangy dressing. Traditionally served as an appetizer, Nam Khao is not only fun to eat but also fun to make. Served in lettuce cups or on its own as a salad, it encourages an interactive dining experience where guests can assemble each bite to their liking. The dish beautifully showcases the Lao and Thai balance of spicy, sour, sweet, and salty flavors, making it a must-try for anyone wanting to explore Southeast Asian cuisine.

Full Recipe:

Ingredients

2 cups cooked jasmine rice
2 tablespoons Thai red curry paste
1 teaspoon minced ginger
2 cloves garlic, minced
1 shallot, finely chopped
2 kaffir lime leaves, finely chopped
2 tablespoons fish sauce
½ teaspoon white pepper
2 teaspoons light brown sugar
1 egg
1 tablespoon cornstarch
Oil for deep-frying

Salad dressing

2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons lime juice
1 tablespoon rice vinegar
1 garlic clove, finely chopped
1 cilantro stem, finely chopped
1 Thai chile, thinly sliced
⅓ cup boiling water

Assembly ingredients

2 Lao som moo (fermented pork sausage) or substitute
⅓ cup chopped mint
⅓ cup chopped cilantro
⅓ cup chopped Thai basil
¼ cup roasted peanuts, unsalted
2 fresh shallots, thinly sliced and soaked in ice-water
2 tablespoons fried shallots
2 spring onions, sliced
3 Thai chiles, sliced (optional)
Lettuce leaves for serving

Directions

Spread cooked jasmine rice on a tray and let it sit uncovered for 2 hours to dry slightly.
Transfer the dried rice to a mixing bowl.
Add Thai red curry paste, minced ginger, garlic, chopped shallot, kaffir lime leaves, fish sauce, white pepper, light brown sugar, an egg, and 1 tablespoon of cornstarch.
Mix thoroughly until well combined.
Shape the rice mixture into 2-inch balls.
Refrigerate the rice balls for at least 30 minutes to firm up.
Heat about 3 inches of oil in a deep pan or wok to 160°C (320°F).
Fry rice balls in batches, avoiding overcrowding.
Cook each batch for 3–4 minutes until golden brown and crispy.
Remove and drain on paper towels to eliminate excess oil.
In a small bowl, whisk together fish sauce, sugar, lime juice, and rice vinegar.
Stir in chopped garlic, cilantro stem, and Thai chile.
Add boiling water and mix well. Set the dressing aside to cool to room temperature.
Gently crumble cooled, crispy rice balls into bite-sized pieces in a large mixing bowl.
Add som moo (fermented pork sausage) or substitute, chopped mint, cilantro, Thai basil, roasted peanuts, sliced shallots, fried shallots, and spring onions.
Toss gently to evenly distribute all ingredients.
Drizzle the prepared dressing over the mixture and toss one final time.
Serve in crisp lettuce cups or as a standalone appetizer.

Nutrients

Calories: ~532 kcal
Carbohydrates: 91 g
Protein: 12 g
Fat: 13 g
Fiber: 3 g
Sodium: ~1472 mg

Why This Recipe Stands Out

What makes Nam Khao truly exceptional is the variety of textures and flavors that come together in every bite. The crispy rice balls offer a satisfying crunch that contrasts beautifully with the freshness of the herbs and the richness of the fermented pork sausage. Unlike many Western salads that rely heavily on leafy greens, Nam Khao is rice-based, offering a unique alternative that is hearty yet refreshing. The combination of tangy, salty, spicy, and sweet notes in the dressing exemplifies the Southeast Asian culinary philosophy of balance and harmony. It’s also a dish that invites interaction—served in lettuce cups, diners can build their own bites, adding as much herb, sausage, or heat as they like. This makes Nam Khao not just a meal but a shared experience, ideal for gatherings and celebrations like Songkran.

The Benefits of the Ingredients

Each ingredient in Nam Khao brings its own nutritional value and flavor. Jasmine rice provides a comforting, familiar base that is naturally gluten-free and easy to digest. Thai red curry paste, rich with ingredients like chilies, lemongrass, and galangal, contributes antioxidants and has anti-inflammatory properties. Fresh herbs such as mint, cilantro, and Thai basil are loaded with vitamins A and C, and they also offer a natural cooling effect that balances the heat of the dish. Peanuts provide a good source of protein and healthy fats, adding crunch and nutrition. Som moo, the fermented pork sausage, brings in probiotics and beneficial bacteria for gut health, though it can be replaced with other proteins or even tofu for a vegetarian version. Lime juice and vinegar in the dressing offer vitamin C and aid digestion, while garlic and chili add immune-boosting and metabolism-boosting benefits.

Cooking Tips

To achieve the perfect crispy rice balls, use day-old rice or cook the rice slightly under to prevent it from becoming too soft. Letting the rice air out before mixing helps reduce moisture, which is key to getting a good fry. When shaping the rice balls, chill them in the fridge so they firm up, making them easier to handle and fry. For a healthier twist, you can air-fry or bake the rice balls until golden and crispy. If you can’t find som moo, try using diced chorizo or pan-seared smoked sausage to maintain a similar savory depth. Always use fresh herbs and slice them just before serving to preserve their bright aroma and color. When assembling the salad, crumble the rice balls gently to retain some of their crunch rather than turning them into mush.

Serving Suggestions

Nam Khao is best served family-style, with the salad arranged in a large bowl surrounded by crisp lettuce leaves for wrapping. This encourages guests to build their own lettuce cups, making the meal more interactive and enjoyable. For a full Southeast Asian meal, pair Nam Khao with grilled chicken satay skewers, Thai-style chicken wings, or a refreshing green papaya salad. The crispiness and zesty flavor of Nam Khao also complement soups like tom yum or tom kha gai. As for beverages, consider serving iced Thai tea, coconut water, or lemongrass tea. A light lager or citrusy cocktail like a mojito also pairs wonderfully. If you have leftovers, use them creatively by rolling them into rice paper spring rolls or mixing them with quinoa and more greens for a new kind of salad bowl.

Conclusion

Nam Khao is a dish that brings joy and excitement to any table. Its medley of textures—crunchy rice, soft herbs, and tender sausage—combined with the bold and balanced flavors of its dressing, make it a standout appetizer that can hold its own in any cuisine lineup. It’s not only a celebration of Lao and Thai culinary traditions but also a symbol of festivity and togetherness, making it ideal for holidays like Songkran or any special occasion. Easy to customize and surprisingly simple to prepare once you’ve mastered the rice balls, Nam Khao is a great introduction to Southeast Asian cooking for home cooks everywhere. Whether served as a light starter or a satisfying main, this crispy rice salad is sure to become a favorite. Its interactive, build-your-own approach brings people together and turns a simple meal into a memorable experience.

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