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Nam Khao

This crispy rice salad is a plant-forward twist on Laos Nam Khao. Golden rice balls made with California-grown Calrose rice are crumbled and tossed with fresh mint, cilantro, aromatic spices, crunchy peanuts, and a punchy dressing. Served in lettuce boats, this naturally gluten-free salad is bold, and perfect for sharing!

Recipe by Zahra Kasmani threecupsofchai.





Yield
12 romaine lettuce boats
Prep Time
20 min
Cook Time
30 min
Total Time
50 min


Ingredients

For the Rice Balls

  • 1 cup (185 g) cooked and cooled Calrose rice
  • ½ tsp (2 g) salt
  • 1 tbsp (15 mL) fish sauce, or vegan alternative
  • 1-½ tbsp (21 g) red curry paste
  • 2 tsp (10 g) sugar
  • ¼ tsp (4 g) msg
  • 1 clove garlic, minced
  • Zest of one lime

For the Dressing:

  • ⅓ cup (70 mL) warm water
  • 2-½ tbsp (30 g) sugar
  • 2 tbsp (30 mL) fish sauce, or vegan alternative
  • 1-½ Tbsp (22 mL)  rice vinegar
  • 1 large clove garlic, minced
  • 1-2 red Thai chilis, to taste
  • Juice of 1 lime

For the Salad:

  • ¼ cup (50 g) chopped mint
  • ¼ cup (50 g) chopped cilantro
  • ¼ cup (50 g) finely chopped green onion, greens only
  • 3 tbsp (42 g) unsweetened shredded coconut, toasted
  • 3 tbsp (42 g) roasted peanuts, roughly chopped
  • 1 shallot, finely sliced

Lettuce for serving

Directions

  1. Start with making the dressing. Combine the hot water with the sugar, mix to dissolve.
  2. Next, add the fish sauce, rice vinegar, garlic clove, Thai chili and lime juice. Stir to combine and set aside.
  3. Add your cooled U.S.-grown Calrose Rice, into a mixing bowl.
  4. To the rice, add the red curry paste, sugar, MSG, fish sauce, garlic clove and lime zest. Mix well to combine.
  5. Form the rice into 12 equal sized balls. Press slightly to make thick, 1 ¼- inch disks.
  6. Deep fry until golden, or air fry on 425F/220C for 12-15 minutes per side, until crispy.
  7. In a large serving dish, crumble the rice balls and top with the cilantro, mint, green onions, shallot, toasted coconut and roasted peanuts.
  8. Pour over the prepared dressing. Toss to combine.
  9. Serve in lettuce cups.

Notes

  • Day old rice is perfect for this recipe.
  • Optional: fry or roast some dry red whole chilis, crumble and add to the salad with the herbs.
  • Monk fruit works well as a sugar alternative in this recipe.
  • Use a fish sauce alternative, or more lime juice and a splash of soy sauce to make this recipe vegan.

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