Nam khao

Nam Khao, also known as Lao crispy rice salad, is a delightful appetizer originating from Tha Deua, a quaint port village in Vientiane, Laos. This delectable dish is a common sight at street stalls, restaurants, and even at parties and celebrations. Thanks to migration, Nam Khao has spread to Northeastern Thailand and beyond, gaining popularity in the West as well.

The magic of Nam Khao lies in its ingredients: deep-fried rice balls, Lao-style Vietnamese fermented pork sausage, peanuts, coconut, scallions, mint, cilantro, lime juice, and fish sauce, among others. Traditionally, you enjoy it by scooping the Nam Khao mixture into lettuce leaves, then adding a sprinkle of herbs and dried chili peppers for an extra kick.

Crafting Nam Khao the traditional way is an art. You start by seasoning cooked rice with red curry paste, sugar, salt, and coconut. Then, you form the mixture into rice balls, coat them with eggs, and deep-fry until they’re perfectly crispy. Finally, you break the crispy rice balls into chunks and mix them with the fresh ingredients to create a delicious and crunchy salad.