Naem khao — a vibrant Lao salad of crispy coconut rice balls broken up and tossed with sour pork sausage, herbs, lime and peanuts. Crunchy, tangy and full of life.
Lao naem khao is a vibrant, texture-packed crispy rice salad — golden fried coconut-rice balls broken up and tossed with tangy fermented pork, fresh herbs, lime and peanuts. The contrast of crunchy rice, sour sausage and zingy herbs is sensational. Scooped into lettuce leaves, it's a refreshing, addictive Lao favourite.
Prep 30 min
Cook 25 min
Total 55 min
Medium
- 3 Cups Jasmine Rice
- 1 Coconut
- Splash Oil
- 2 cups Sour Pork Sausage
- 2 diced Pickled Garlics
- Juice of 1 Lime
- 2 tablespoons Fish Sauce
- 1 tablespoon Sugar
- 1 sliced Onion
- 1 sliced Shallots
- 3 finely chopped Spring Onions
- 1 cup Cilantro
- 1/2 cup Hot Mint
- 1/2 cup Mint
- 1/4 cup Roasted Peanut
- To serve Vegetables
- To serve Lettuce
Video
Preparation
- Thinly slice the onion and shallots and soak in an ice-water bath while you prepare the rest.
- Grate the coconut into a large bowl, add the rice, and mix together with your hands.
- Roll the mixture into 2-inch rice ball croquettes.
- Heat the oil in a pot or pan. Beat two eggs in a large bowl, dip the rice balls into the egg, then drop into the hot oil.
- Deep-fry until dark amber, crispy and golden, then remove and drain on paper towel.
- Once cooled, break the rice balls apart into a large bowl.
- Drain the onion and shallots. Tear the pork sausage into small pieces (the traditional method, though a knife works too).
- Add the onion, shallots, sour pork sausage, pickled garlic, lime juice, fish sauce, sugar, cilantro, hot mint and regular mint to the bowl.
- Top with peanuts and serve with lettuce, dried chilli and other fresh vegetables.
Tips from the ZestyPlate Kitchen
- Fry the rice balls until deeply golden and crisp — the crunch is the whole point.
- Break the rice balls into bite-sized clusters, not crumbs, so you keep the texture.
- Soak the sliced onion and shallot in ice water to mellow their sharpness.
- Toss everything just before serving so the crispy rice stays crunchy.
Frequently Asked Questions
Naem (or som moo) is a Southeast Asian fermented pork with a tangy flavour. Look for it in Thai or Lao grocers; it's central to the dish's taste.
Fry the rice balls until very crisp, and dress the salad just before serving so the rice doesn't go soggy in the lime and fish sauce.
You can use cooked minced pork with extra lime for tang, though it won't be quite traditional. The fermented flavour is part of its character.
Traditionally scooped into lettuce or cabbage leaves and eaten by hand, with fresh herbs and vegetables on the side.
