Photo: Anna Pelzer
Nam Khao (Lao Crispy Rice Salad)
18 ingredients
15 min + 10 min
6
openrecipes
Crispy rice balls that are torn apart and introduced to fresh herbs and fermented sausage. It’s ridiculously good.
Estimated Nutrition (whole recipe, rough)
1072
Calories
44g
Protein
61g
Fat
90g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Roasted Peanut | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups Cooked Jasmine Rice, Cooled
- 2 whole Eggs, Beaten With Below Amount Of Soy Sauce
- 1 Tablespoon Soy Sauce
- 3 Tablespoons Red Curry Paste
- 1 teaspoon Salt
- 1 Tablespoon Palm Sugar (or Substitute Brown)
- 2 cups Ground Pork, Cooked And Cooled
- 1 cup Sweetened Coconut Flakes
- 2 cups Cooking Oil
- ½ cups Shallots, Thinly Sliced
- ½ cups Roasted Peanuts
- ½ cups Chopped Fresh Mint
- ½ cups Chopped Fresh Cilantro
- 1 Tablespoon Red Chili Flakes (reduce For Less Heat)
- ½ cups Nam (fermented Pork), Chopped
- 1 whole Lime, Juiced
- ½ heads Green Cabbage, Leaves Only
- 2 whole Thai Bird Chilies, Optional
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes