Crispy Rice Salad (Nam Khao)
My grandma’s sister used to make Crispy Rice Salad (Nam Khao) often, and it’s pure nostalgia for me. While crispy rice has been trending throughout 2024, the OG version comes straight from Lao cuisine, where it’s packed with vibrant flavors, crispy textures, and a perfect balance of herbs. Trust me, this is the real deal!
What is Nam Khao made of?
Lao Nam Khao is made with crispy fried rice balls, fragrant herbs, and savory ingredients. The rice is seasoned, shaped into balls or disks, and fried until golden and crunchy. Then they are crumbled and mixed with cured pork sausage (naem), fresh cilantro, mint, scallions, and a hint of lime juice. See below for each ingredients for the golden rice balls and salad.
More Ingredients Details
Cold Cooked Rice: Leftover rice works best for this dish because it holds together better than freshly steamed rice, making it easier to shape. Use regular cooked rice not the sweet sticky rice.
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Red Curry Paste: This serves as the main seasoning, adding both bold flavor and a fragrant aroma.
Egg: Acts as a binding agent while also providing a boost of protein.
Makrut Lime Leaves (Kaffir Lime Leaves): These add a fragrant aroma; be sure to devein and finely chop them for even distribution. Makrut lime leaves freeze well. Don’t worry if you are not able to use them all at once.
Coconut Flakes: Contribute texture and a hint of natural sweetness without the need for refined sugar.
Fish Sauce and Salt: Adds a salty, umami depth to the dish.
Chili Flakes or Fried Dried Chilies: Provide a touch of heat that enhances the dressing’s flavor.
Ginger (optional): Adds an extra layer of spiciness and a fragrant kick if desired.
Peanuts: Add crunch and a bit of protein, balancing the salad’s textures.
Fresh Lime Juice: Always opt for fresh lime juice over bottled for the best flavor. If fresh lime isn’t available, fresh lemon juice is a better alternative to bottled lime juice.
Other Vegetables for the Salad: Includes shallots, mint, cucumbers, cilantro, green onions, lettuce, and/or betel leaves for wrapping, adding freshness and variety.
Ground Pork: This Thai-style adaptation includes ground pork for a more child-friendly option, as it’s cooked and milder. (My mom preferred this over raw cured pork when I was a child to ensure it was safer for my stomach. She said I should wait until I get older to eat it raw but old habit dies hard. I still cook it to this day!)
Lao Cured Pork or Nam/Naem (in Thai) or Som Moo (in Lao) : Traditionally used raw, this ingredient adds protein and a tangy, sour kick. I cook mine for added safety and to suit my husband, who is new to this unique flavor. This type of sausage are normally available in the refrigerated or frozen sections of the Asian grocery stores.
Pork Skin (optional) : If you can find pork skin, boil and thinly slice into strips like noodles to mix with the salad. I never like pork skin so I omit this ingredient in my recipe.
What is Nam Sausage made of?
Nam sausage, or Som Moo, is made from minced pork, pork skin, chili, sugar, salt, and seasonings. Its tangy flavor comes from fermentation, and while many people eat it raw, I can’t confidently recommend doing so. My grandma’s sister often made this sausage by wrapping it in banana leaves and leaving it to ferment at room temperature for two days!
I grew up watching friends and family enjoy nam sausage raw, and everyone seemed fine. However, my mom always cooked it—frying, grilling, or even microwaving it briefly—before letting us eat it. Because of this, I’ve come to prefer eating it cooked as well.
How to Make Crispy Rice Salad?
Mix leftover rice, red curry paste, ground pork, coconut flakes, fish sauce, salt, and Makrut lime leaves by hand. Wear gloves while mixing to keep things clean and easy. Use an ice cream scoop or measure 1/3 cup of the mixture, then form it into a ball or disk. Fry or air fry the rice balls until they are crispy.
Break apart 2–3 rice balls into small pieces. Toss them with lime juice, fish sauce, chili flakes, herbs, and sausage. Serve the salad with lettuce or betel leaves, wrapping each bite with the veggies. This dish works as a high-protein, fiber-rich main course, appetizer, or side dish!
Different Methods for Crispy Rice Balls
- Deep Fry: Fry the rice balls or disks on medium heat (350 degrees ) until golden brown (about 10 minutes). When the color looks nice, fry for another 30 seconds to 1 minute. This ensures the rice becomes extra crispy. Forming the rice into disks makes it easier to achieve a crispy texture than with rice balls.
- Restaurant-Style Deep Fry: Whisk 1 cup rice flour, 150 mL cold water, and 1 egg into a smooth batter. Lightly dip each rice ball into the batter, then deep fry until golden. This method is commonly used in Thai restaurants to keep the rice crispy for longer.
- Shallow Fry: Pour oil into the pan until it’s about half an inch deep. Fry the rice balls on medium heat until golden brown.
- Air Fry: Mix 1 tablespoon of vegetable oil into the rice ball mixture. Line the air fryer basket with parchment paper. Spray oil over the rice balls, then air fry at 400°F for 12–15 minutes.
- Air Fry + Shallow Fry: Air fry the rice balls first, then shallow fry them quickly in leftover oil from frying peanuts, dried chilies, or cured pork. This adds extra crispiness. Fry cured pork last to avoid sticking to the pan and making a mess. See my mistake in the photo above and don’t do what I did.
How to Store and Reheat
The best way to handle leftover crispy rice salad is to avoid having any leftovers—haha! Jokes aside, for each serving, break apart only 2-3 crispy rice balls to assemble the salad. Keep any unused rice balls intact, store them in an airtight container, and refrigerate.
To reheat the rice balls, shallow-fry them with a few tablespoons of oil for a few minutes, or reheat them in an air fryer at 350°F for about 5 minutes. Once reheated, break them apart and assemble a fresh salad.
If the crispy rice balls are already broken and mixed into the salad, you can store the leftovers in a container and microwave them for about a minute to reheat. However, the rice will lose its crispiness, and some vegetables may cook slightly. Even so, the salad will still taste delicious!
Related Recipes
By now, you’ve probably discovered that Thai red curry paste is one of the most versatile ingredients in Thai and Southeast Asian cuisine. Explore more recipes that use red curry paste and learn how to make your own homemade version with ease.
- Homemade Red Thai Curry Paste
- Chicken Red Curry with Butternut Squash
- Shrimp Pineapple Curry
- Mee Ka Tee – Thai/Lao Red Curry Noodle Soup
- Red Curry Wonton Soup
- No Sausage Casing Sai Ua (Thai Northern Sausage) : You will need to add fresh or turmeric powder to the sausage mixture as well.
- Stir Fry Red Curry (Pad Prik King)
- Instant Pot Khao Soi : You will need to combine red and yellow curry past together.
Crispy Rice Salad (Nam Khao)
Equipment
- 1 mixing bowl
- 2 gloves (food grade)
- 1 air fryer (or frying pan)
Ingredients
For the Crispy Rice Balls/ Disks
- 2 cups rice (cold/leftover)
- 4 tbsp red curry paste
- 1 lb ground pork
- 1 egg
- 4 tbsp Makrut lime leaves (chopped) (See the link)
- ½ cup coconut flakes
- 1 tsp salt
- 1½ tbsp fish sauce (1 and half tablespoon)
- 1-2 tbsp vegetable oil (for air fry and more if deep fry)
(Optional) For the Batter If You Decide to Make the Thai Restaurant Style Deep Fry Crispy Rice Balls. (Extra Crispy)
- 1 cup rice flour
- 150 mL water (cold)
- 1 egg
For the Salad and Dressing for 1 serving (2-3 crispy rice balls)
- 1 Lao cured pork sausage (If you are able to find from Asian market)
- ¼ cup roasted peanuts
- 1 tbsp green onion (chopped)
- ¼ cup cilantro (chopped)
- ¼ cup mint
- ¼ cup shallots (thinly sliced)
- ½ cup cucumber (chopped)
- ½ – 1 tsp chili flakes (or/and 3-4 fried drie chilies)
- 2 tbsp lime juice (fresh)
- 1 tbsp fish sauce
- 1 tbsp ginger (fresh and julienne) (optioal)
- lettuce (or/and betel leaves)
- 1 tbsp vegetable oil (for shallow frying peanuts and dried chili)
Instructions
Make Crispy Rice Balls / Disks
- Devein the Makrut lime leaves. Tear, or stack and roll them, then chop into tiny pieces.
- In a mixing bowl, combine cold cooked rice, red curry paste, ground pork, egg, Makrut lime leaves, fish sauce, salt, 1 tablespoon of vegetable oil, and coconut flakes. Mix well with your hands.
- Use an ice cream scoop or a 1/3 measuring cup to portion the rice mixture, then form it into disks.
- Cook the rice disks. (Refer to the post above for different methods. This recipe focuses on air frying.)
- Line the air fryer basket with parchment paper. Spray oil over the rice disks, then air fry at 400°F for 12–15 minutes.
Prepare the Salad
- While the rice disks cook, heat a couple of tablespoons of oil in a pan. Fry the roasted peanuts and dried chilies on medium heat for 30 seconds to 1 minute, then set aside.
- Chop the green onion, cilantro, shallots, cucumber, and ginger. Wash the lettuce and mint leaves to prepare them.
Assemble
- For each serving, break about 2 ½ rice disks into small pieces. Add the fried peanuts, chopped green onion, cilantro, cucumber, and mint.
- If you have Lao cured pork sausage (Nam or Som Moo), dice or slice it into smaller pieces. Microwave, grill, or fry it for a minute or two. Alternatively, dice the uncooked sausage and mix it directly into the salad if preferred.
- Season the salad with 2 tablespoons of fresh lime juice, 1 tablespoon of fish sauce, and chili flakes to your preferred spice level.
- Scoop the salad into lettuce or betel leaves for individual bites. Enjoy!4o
Video
@stickyricethaikitchen Nam Khao Ingredients 👇 For the Crispy Rice Balls/ Disks 2 cups rice (cold/leftover) 4 tbsp red curry paste 1 lb ground pork 1 egg 4 tbsp Makrut lime leaves (chopped) (See the link) ½ cup coconut flakes 1 tsp salt 1½ tbsp fish sauce (1 and half tablespoon) 1-2 tbsp vegetable oil (for air fry and more if deep fry) (Optional) For the Batter If You Decide to Make the Thai Restaurant Style Deep Fry Crispy Rice Balls. (Extra Crispy) 1 cup rice flour 150 mL water (cold) 1 egg For the Salad and Dressing for 1 serving (2-3 crispy rice balls) 1 Lao cured pork sausage (If you are able to find from Asian market) ¼ cup roasted peanuts 1 tbsp green onion (chopped) ¼ cup cilantro (chopped) ¼ cup mint ¼ cup shallots (thinly sliced) ½ cup cucumber (chopped) ½ – 1 tsp chili flakes (or/and 3-4 fried drie chilies) 2 tbsp lime juice (fresh) 1 tbsp fish sauce 1 tbsp ginger (fresh and julienne) (optioal) lettuce (or/and betel leaves) 1 tbsp vegetable oil (for shallow frying peanuts and dried chili) More details and tips on my website. #thaicooking#laofood#thaifood#asianfood#crispyrice#crispyricesalad#namkhao#redcurrypaste#highprotein#dinnerideas#easyrecipe#simplerecipe#salad#newyearnewyou#salads#gardentotable
♬ Cooking show, cute piano violin – ISAo
