Nam khao (crispy fried rice salad) is a popular Lao appetizer made with deep-fried red curry rice balls, fermented pork sausage, coconut flakes, roasted peanuts, fried chilies, ginger, cilantro and green onions. It’s crunchy, chewy with a nice balance of spicy, salty, and sour. The dish is served with lots of fresh herbs and lettuce. Even though the fermented pork sausage is a star for this recipe but you can also make nam khao without it. Find the recipe below.

Recipe serves 4-5

For rice mixture:
4 Cups cooked rice-warm or room temp not cold
2 Tbsp Thai red curry paste
1 Tbsp fish sauce
1 1/2 Tsp salt
2 Tsp sugar
1 Tsp msg or chicken bouillon
1/2 Cup unsweetened coconut flakes
4 Kaffir lime leaves-fine minced
1 Egg

For dressing and add ins:
2 Tbsp fish sauce
1 1/2-2 Tbsp fresh lime juice
1 Tbsp ginger-julienned
1/2 Cup fermented pork sausage or as much as you like
1/2 Cup cilantro-chopped
1/2 Cup green onions-sliced
1/2 Cup roasted peanuts
1/2 Cup cooked pork skin-optional
Some fried chilies

Recipe without fermented pork sausage:

4 Cups cooked rice-warm or room temp not cold
1/2 Lb ground pork or chicken 226g
2 Tbsp Thai red curry paste
1 Tbsp fish sauce
1 1/2 Tsp salt
2 Tsp sugar
1 Tsp msg or chicken bouillon
1/2 Cup unsweetened coconut flakes
4 Kaffir lime leaves-fine minced
1 Egg
Mix all ingredients well and form into balls.
Deep fry until golden brown.
Use the same dressing and add-ins above.

Notes: One secret to good nam khao is your rice must not be mushy.
Cut down on water when steaming the rice for this recipe. To make 4 cups cooked rice I used 1 1/2 cups uncooked rice and add 2 1/4 cups of water.