Main course
Lao Naem Khao
Naem Khao is a crispy rice salad, a staple in Lao cuisine, built around deep-fried jasmine rice balls that are then broken apart. It’s mixed with sour pork sausage, fresh herbs like mint and cilantro, and a tangy dressing of lime juice and fish sauce. The dish gets a textural boost from crisp shallots and onions, plus a sprinkle of roasted peanuts. It holds well in the refrigerator for up to 4 days, but don't freeze it; serve it chilled with fresh lettuce and extra vegetables.
1h 30mServes 4
Method
11 steps · 1h 30m total
- 01
Slice Aromatics
Thinly slice the onion and shallots. Drop them into an ice water bath; they'll crisp up nicely while you get the rest of the meal ready. - 02
Mix Rice and Coconut
In a large bowl, combine the grated coconut and jasmine rice. Use your hands to mix them thoroughly, ensuring the rice is coated.
