Lao Naem Khao

Category : Pork

Tags : -

Lao Naem Khao

Recipes :

3 Cups Jasmine Rice

1 Coconut

Splash Oil

2 cups Sour Pork Sausage

2 diced Pickled Garlics

Juice of 1 Lime

Juice of 1 Fish Sauce

2 tablespoons Fish Sauce

1 tablespoon Onion

1 sliced Shallots

3 finely chopped Spring Onions

1 cup Cilantro

1/2 cup Hot Mint

1/2 cup Mint

1/4 cup Roasted Peanut

To serve Vegetables

To serve Lettuce

Instructions :

  • Slice the onion and shallots thinly. Let them soak in a ice water bath while preparing the rest of the meal.
  • Grate the coconut. Put in a large bowl.
  • Add the coconut in a large bowl. Add the rice. Using your hands, mix the coconut and rice together.
  • Roll the mixture to form 2-inch rice ball croquettes.
  • Heat up the cooking oil in a pot or pan.
  • Beat two eggs and a large bowl. Dip the balls into the egg mixture. Then, drop the balls into the cooking oil.
  • Allow the balls to turn a dark amber brown color. Deep fry until crispy, crunchy, and golden. Remove and set on paper towel to drain excess oil.
  • Once cooled, break apart the rice balls and add into a larger bowl.
  • Drain the onion and the shallots.
  • Make sure you tear the pork sausage up into small pieces. You can use a knife too, but the traditional method is tearing.
  • In the large bowl, add in the onion, shallots, sour pork sausage, pickled garlic, lime juice, fish sauce, sugar, cilantro, hot mint, regular mint.
  • Top with peanuts. Serve with Lettuce, dry chilli, and other fresh vegetables.
  • Preserving Naem Khao Recipe
  • Naem Khao can be kept in the refrigerator for 4 days. It can then be served chilled.
  • It should not be frozen.
  • Serving Naem Khao
  • Nam Khao is generally served with lettuce leaves and a variety of different herbs like hot mint, mint, basil, and perilla.

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