Best Nhem Laotian Crispy Rice Salad Recipes

Nhem (Laotian Crispy Rice Salad) image

Provided by threeovens

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 16

12 ounces coconut milk (do not shake can, you will want to use only the thick, creamy part)
3 tablespoons red curry paste
8 cups cooked white rice
1/3 cup coconut, shredded
1 tablespoon sugar
1 pinch salt
cornstarch, for dusting
3 eggs, beaten
oil (for deep frying)
1 lb Spam, chopped (you are supposed to use Som Moo)
1/2 cup shallot, sliced
3 tablespoons fish sauce
fresh cilantro, chopped for garnish
of fresh mint, chopped for garnish
dried chili
roasted peanuts, crushed

Steps:

In a large bowl, combine coconut milk (just the thick, creamy part of the can), red curry paste, sugar, salt and grated coconut; add the rice and mix well so that the rice absorbs all the liquid.
Form the rice mixture into tennis-sized balls and pack tightly so they do not fall apart while frying.
Dip the balls into the egg, then dredge with cornstarch.
Deep fry (medium high) until golden brown; let cool slightly.
Break the balls apart into a clean bowl, gently stir, and bring to room temperature; if desired, reserve some of the crust to deep fry until crispy.
Add the chopped Som Moo (or Spam), shallots, season with fish sauce and a little lime (some people add a little sugar too), chopped cilantro, mint, then lightly toss to combine.
If desired, return the reserved crusts to the deep fryer until crispy, then drain on paper towels; once cooled enough to handle, crumble them onto the rice mixture or serve on the side.
Add peanuts and toss; garnish with dried chilies.

Nam Kao: Lao Crispy Fried Rice Ball Salad image

Provided by Food Network

Categories main-dish

Time 3h

Yield 12 to 14 servings

Number Of Ingredients 21

13 cups cooked rice, cooled (see Cook's Note)
1 cup grated coconut
1/4 cup chopped yellow onion (1/2 onion)
3 tablespoons red curry paste
1 tablespoon oyster sauce
1 tablespoon paprika
1 tablespoon salt
1 tablespoons granulated chicken-flavored soup base
1 tablespoon sugar
1 egg
5 cups neutral oil, for frying
Five 5-ounce packs cured pork/fermented pork sausage, cut into bite-size pieces (see Cook's Note)
1 bag cooked sliced pork skin (about 7 ounces), soaked in cold salted water, rinsed twice and air dried, optional (see Cook's Note)
1 cup chopped fresh cilantro
1 cup chopped green onion
1/2 cup julienned ginger, optional
2 tablespoons sugar
2 tablespoons roasted peanuts, optional
1 tablespoon lime juice
Fried whole chiles, as desired, optional
3 heads lettuce, for serving, optional

Steps:

For the rice balls: In a large mixing bowl, add the cooled rice, grated coconut, chopped onion, red curry paste, oyster sauce, paprika, salt, soup base, sugar and egg and gently toss until the rice mixes well with the other ingredients. Form small balls by squeezing the rice between both hands; remember to make them tight so they will not fall apart when frying. Rest the rice balls in the fridge for 1 hour before frying.
To fry the balls: Heat the oil in a large frying pan until a deep-fry thermometer registers 350 degrees F. Add the balls to the frying pan in batches of 6 to 7, making sure not to overcrowd the pan or the balls will stick together and the rice will break apart. Cook until golden brown, about 10 minutes. Transfer to a wire rack to drain the oil. Repeat with the remaining rice balls. Let cool for 1 hour at room temperature.
For the salad: In a large bowl, break the fried rice balls apart and add the cured pork, pork skin if using, cilantro, green onion, ginger if using, sugar, roasted peanuts if using, lime juice and fried chiles if using and gently mix them together well. Eat with or without lettuce.