Crisp coconut-rice pieces mingle with sour pork, lime and handfuls of herbs. Peanuts and cool lettuce add crunch around the tangy dressing.
Breaking fried rice balls into uneven pieces gives Lao Naem Khao both crisp shards and softer centers. Lime dressing seasons the salad just before serving, keeping that contrast lively.
Use cooked jasmine rice that is cool but still slightly sticky, and press the balls firmly. Cook the sour pork before tossing it through; it keeps its tang while becoming ready for the finished salad.
Method
Mix cooked jasmine rice and coconut, squeezing until they hold together. Shape into 12 compact balls about 1 1/2 inches across. Soak onion and shallot in cold water, then drain and dry.
Heat vegetable oil 2 inches deep in a heavy pot to 350°F (175°C). Dip rice balls in beaten eggs and fry in three batches for each until deep golden and crisp. Drain on a rack.
Cook sour pork sausage in a nonstick skillet over medium heat for , breaking it apart, until it reaches 160°F. Spread on a plate to cool slightly.
Whisk lime juice, fish sauce, sugar and pickled garlic in a large bowl. Break the rice balls into rough pieces and add with the pork, onion, shallot and green onions.
Fold in cilantro, Vietnamese mint and regular mint just before serving. Scatter with peanuts and spoon into lettuce leaves.
Forkue tips
- The rice quantity is cooked, not dry. Start with about 1 cup dry rice if cooking a fresh batch, and cool it before shaping.
Storing and reheating
Keep rice pieces, pork and dressing separate in the fridge for up to 2 days. Re-crisp rice in a hot oven and add fresh herbs; dressed leftovers soften quickly.
Kitchen gear
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Lao Naem Khao: FAQ
What can replace sour pork sausage?
Cooked ground pork with extra lime juice is a practical substitute, though it lacks the fermented tang. Season the dressing after adding the meat.
Why do the rice balls break apart?
Very dry rice and loose shaping prevent them from holding. Press firmly with damp hands and handle gently when lowering them into the oil.
How do I store and reheat Lao Naem Khao?
Keep rice pieces, pork and dressing separate in the fridge for up to 2 days. Re-crisp rice in a hot oven and add fresh herbs; dressed leftovers soften quickly.
How long does Lao Naem Khao take?
About 1 hr in total: 35 min prep and 25 min cooking.
What do I need to make Lao Naem Khao?
The key ingredients are jasmine rice, unsweetened shredded coconut, eggs, sour pork sausage, pickled garlic and lime juice, plus pantry basics.
Any tips for Lao Naem Khao?
The rice quantity is cooked, not dry. Start with about 1 cup dry rice if cooking a fresh batch, and cool it before shaping.
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