Nam KhaoCrispy Rice and Fermented Sausage Salad

Name: Nam Khao (Crispy Rice and Fermented Sausage Salad)
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Laos
Ingredients: 300 g Jasmine Rice (rinsed); 200 ml Coconut Milk; 250 ml Water; 30 g Curry Paste; 6 g Salt; 60 ml Vegetable Oil; 250 g Fermented Pork Sausage (commercially prepared, ready-to-eat, thinly sliced and kept refrigerated); 80 g Shallot (thinly sliced); 20 g Fresh Mint (roughly chopped); 20 g Fresh Coriander (roughly chopped); 6 pcs Makrut Lime Leaf (thinly sliced); 10 g Birds Eye Chili (finely chopped); 60 ml Lime Juice; 25 ml Fermented Fish Sauce; 50 g Peanuts (crushed)

Crunchy fried rice clusters are tossed with sour fermented sausage, herbs, lime leaf, and a sharp fish sauce dressing. The contrast between crisp rice and bright fresh aromatics makes this a distinctive celebratory salad in Lao cooking.

Prep

30m

Cook

50m

Serves

Estimated

Nutrition

Per serving

835kcal

Calories

22g

Protein

52g

Fat

72g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Rice

300g
Jasmine Rice (rinsed)
200ml
Coconut Milk
250ml
Water
30g
Curry Paste
6g
Salt
60ml
Vegetable Oil

Salad

250g
Fermented Pork Sausage (commercially prepared, ready-to-eat, thinly sliced and kept refrigerated)
80g
Shallot (thinly sliced)
20g
Fresh Mint (roughly chopped)
20g
Fresh Coriander (roughly chopped)
6pcs
Makrut Lime Leaf (thinly sliced)
10g
Birds Eye Chili (finely chopped)

Dressing

60ml
Lime Juice
25ml
Fermented Fish Sauce

Topping

50g
Peanuts (crushed)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Cook the jasmine rice with the coconut milk, water, curry paste, and salt for 15 to 18 minutes, until the grains are tender and the mixture is quite dry.
02
Spread the rice on a tray and bake at 180°C (350°F) for 25 to 30 minutes, until the surface feels dry and firm enough to break into small clumps.
03
Pan-fry the rice clumps in the vegetable oil for 8 to 10 minutes, turning as needed, until crisp and golden. Drain and let them cool.
04
Mix the lime juice and fermented fish sauce in a small bowl.
05
Combine the crisp rice with the fermented pork sausage, shallot, fresh mint, fresh coriander, makrut lime leaves, and bird's eye chili.
06
Pour over the dressing and toss gently so the rice stays textured.
07
Finish with the peanuts and serve right away.

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