"One of Laos' national dish: a savoury crispy and tender rice salad flavoured with coconut, herbs, lime and pork, that will change your life forever."
Crispy Lao rice salad (Nem Thadeua/Nem Khao)
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Recipe Intro From kinary.food
This authentic Lao rice salad, also known as Nem Thadeua or Nem Khao, is a flavorful dish made with crispy rice balls, fragrant herbs, and tangy fermented pork. This dish combines textures and flavors for an irresistible salad perfect for any occasion. Whether you’re exploring Lao cuisine or looking for a unique, refreshing salad, this Nem Khao recipe is an ideal choice.
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Prep time: 20mins
Cook time: 25mins
Serves or Makes: 4-6 servings
Recipe Card
ingredients
For the Rice Balls
- 3/4 cups (150 grams) Thai white rice, uncooked
- 3 white onions, finely chopped
- 4 tablespoons coconut powder
- 3 tablespoons lemongrass, chopped
- 2 tablespoons fish sauce
- 1 beaten egg, for coating
- Neutral cooking oil, for frying
ingredients
For the Salad
- 1 filet (or 10 small pieces) som moo (raw fermented minced pork)
- 1 bunch of fresh coriander, chopped
- 1 bunch of Thai chives, chopped
- Fried shallot, for topping
- 4 limes, juiced
Method
Step 1
Add the rice to a rice cooker with slightly less water than usual to prevent it from becoming sticky. Cook until the rice is tender but not clumped.
Step 2
Once the rice is cooked, allow it to cool slightly, then transfer to a mixing bowl. Add the chopped onions, coconut powder, chopped lemongrass, and fish sauce. Stir until well combined, then form the mixture into large balls.
Step 3
Lightly coat each rice ball with a thin layer of beaten egg.
Step 4
In a skillet, heat the cooking oil over medium heat. Once hot, carefully place the rice balls in the oil and fry until they are golden brown and crispy on the outside. Remove and set aside to cool.
Step 5
Once the rice balls are cool enough to handle, gently crumble them into a large bowl, leaving some texture without crushing the rice grains.
Step 6
Add the fermented pork and lime juice to the crumbled rice, tossing gently to combine.
Step 7
Just before serving, fold in the chopped coriander, Thai chives, and a handful of fried shallots for garnish.
Step 8
Taste and adjust the seasoning with additional lime juice or fish sauce as needed.