Lao Naem Khao
Lao naem khao pairs fermented sour pork sausage with jasmine rice in a dish that hinges on salt, acid, and funk working in concert. The sausage's tang cuts through coconut richness while pickled garlic adds a sharp counterpoint, all balanced by fish sauce's umami depth. This is everyday eating in Laos, where fermentation stretches ingredients and transforms them into something more complex than their parts.
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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