Laotian Nam Khao (Crispy Rice Salad)

2 hrs 30 minServes 4

Crispy fried rice balls tossed with herbs, chilli, and a tangy fish sauce dressing, served with fresh vegetables and peanuts.

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prepCook jasmine rice, spread on sheet pan loosely covered with paper towels, cool 2 hours until dry
2 tbsp Thai red curry paste	Mix curry paste, ginger, garlic, shallot, kaffir lime, fish sauce, pepper & sugar	Beat in egg & cornstarch	Fold in cooled rice, form into 2-inch balls, chill	Break cooled rice balls into rustic pieces in salad bowl	Toss rice with sausage, herbs, peanuts, shallots & spring onions	Pour dressing over, toss well, serve with lettuce leaves
1 tsp ginger, minced
2 garlic cloves, minced
1 shallot, finely chopped
2 kaffir lime leaves, very finely chopped
2 tbsp fish sauce
½ tsp white pepper
2 tsp light brown sugar
1 egg
1 tbsp corn starch (cornflour)
Canola oil, for deep frying	Heat oil, fry 5–6 balls 3–4 min per batch until crisp
2 tbsp fish sauce	Whisk fish sauce, sugar, lime juice, vinegar, garlic, cilantro stem & chilli	Pour in boiling water, whisk, cool completely
2 tbsp sugar
2 tbsp lime juice
1 tbsp rice vinegar
1 garlic clove, very finely chopped
1 stem cilantro, no leaves, finely chopped
1 Thai chilli, finely sliced
80 ml boiling water
2 Thai Nam sausage (fermented sausage), sliced
10 g mint, roughly chopped
10 g cilantro, roughly chopped
10 g Thai basil (holy basil), roughly chopped
30 g roasted peanuts, unsalted
2 fresh shallots, thinly sliced, soaked in ice water 5 minutes
2 tbsp fried shallots
2 spring onions (scallions), finely sliced
3 Thai chillies, finely sliced (optional)
Lettuce leaves, for wrapping (optional)

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