Nam Khao Tod is hands down one of the most famous rice dishes in Lao food, and for good reason. It’s packed with bold flavors—tangy, spicy, crunchy, and full of umami in every bite.
If you love the bold, vibrant flavors of Nam Khao Tod, try these other favorites: Kua Mee (stir-fried Lao noodles), Lao papaya salad (a tangier, punchier twist on Thai som tam), and Pad Mee Korat (Issan-style stir-fried noodles). Each one brings its own irresistible mix of flavors and textures that showcase the best of Issan and Lao cuisine.
Jump to:
I first tried the Laos version of Nam Khao Tod from street vendors during a trip to Laos, and the flavors immediately reminded me of the bold, punchy Issan dishes I grew up with in Thailand. The two cuisines share similar flavor profiles, blending tangy, spicy, and vibrant tastes.
Growing up in Surin, in Thailand’s Issan region, I learned authentic Thai cooking in a tight-knit village where food was everything. Nam Khao Tod perfectly bridges the fiery character of Thai food with the unique charm of Lao cuisine, and I’m excited to share it with you!
Why You’ll Love Nam Khao Tod
- Authentic Flavors. Nam Khao Tod is a flavor bomb! It had that perfect balance of tangy, savory, and spicy, highlighting the best of Laotian and Thai cuisine.
- Versatile Dish. Serve it up any way you like: as a perfect main dish, an appetizer, or even a surprising addition to your charcuterie board. It’s a dish that can do it all.
- Crispy Texture. The crunch of crispy fried rice balls paired with the chewiness of fermented sausage is a texture lover’s dream come true. Every bite is an adventure!
Ingredients for How to Make Nam Khao Tod
Here’s everything you need to make this authentic Thai-Lao crispy rice salad, plus why each ingredient matters:
- Cooked Jasmine Rice: The foundation of this dish, made with long grain rice to create the crispy rice balls. Its fragrant aroma and perfect texture are unbeatable.
- Coconut Flakes: Use the unsweetened kind for a nutty flavor and a wonderful texture of crispness. Look for these in the freezer section of your local Asian market.
- Red Curry Paste: A common ingredient in Thai and Lao cooking, it brings bold, spicy flavors that make the rice balls pop. I used the Mae Ploy brand.
- Nam Moo (Naem Moo, Som Moo, or Sour Sausage): This fermented pork sausage, made with pork meat and pig skin, is essential for the tangy, chewy texture that defines Nam Khao Tod. Find them in the freezer section of Asian supermarkets. Or make them at home using my recipe here. See the image below for a store-bought version.
- Egg: Helps bind the rice mixture so you can shape the balls perfectly.
- Shallots or Red Onions: Adds a pop of sharpness and vibrant color to the dish.
- Fish Sauce: A must-have for adding that salty, umami-packed depth found in the best Thai restaurants.
- Lime Juice: Delivers a fresh, tangy kick that ensures a nice balance of flavors.
- Green Onions (Spring Onions): These add mild onion flavor and a bright green hue to the salad.
- Fresh Cilantro Leaves: Provides aromatic freshness. For extra authenticity, try culantro or betel leaves.
- Kaffir Lime Leaves: Their citrusy aroma elevates the flavor profile. Look for them fresh or frozen in Asian markets.
- Thai Chili Peppers (Optional): For those who love a spicy kick, add as much as your taste buds can handle!
- Toasted or Fried Peanuts: A crunchy garnish complements the dish’s texture.
- Lettuce Leaves. As a side garnish to use as a lettuce wrap for this laotian fresh salad.
- Betel Leaves: While harder to find, betel leaves add a beautiful touch and an authentic way to serve Nam Khao Tod, enhancing the street food experience.
How to Make Nam Khao Tod
1. Mix the Base: In a large mixing bowl, combine cooked rice, coconut flakes, red curry paste, Nam sausage, and julienned kaffir lime leaves. Massage everything until it forms a smooth mixture.
2. Add the Egg: Crack the egg into the mixture, along with fish sauce, lime juice and MSG (optional). Massage again until evenly combined, creating a nice red rice mixture.
3. Shape the Balls: Form the mixture into different sizes of balls, typically golf-ball-sized, until all the mixture is used.
4. Fry to Crispy Perfection: Heat hot oil in a pan over medium heat. Fry the rice balls until golden brown and crispy, then transfer to a paper towel-lined plate. Let them cool to room temperature.
5. Prep the Herbs: Chop all the fresh herbs into small pieces and place them in a large bowl. Keep dried chili flakes whole.
6. Assemble the Salad: Break the cooled rice balls into chunks and mix them with the herbs and peanuts. Adjust the flavor with more fish sauce or lime juice if desired. Arrange the salad on a platter lined with betel leaves or lettuce for wrapping.
Kitchen Tips for the Best Nam Khao Tod
- Nam Moo is a Must: This sour fermented sausage, made with pork meat and pig skin, adds the tangy flavor and chewy texture that make this dish shine. Find it in the freezer section at Asian markets. See the picture above for reference.
- Sticky Rice Alternative: For firmer rice balls, try using sticky (glutinous) rice instead of jasmine rice.
- Chill the Mixture: If the rice mixture isn’t holding together, refrigerate it for 30-45 minutes before shaping the balls.
- Crispy is Key: Use enough hot oil to fry the balls to golden perfection. Fry longer for those crispy bits that bring extra crunch.
- Layer the Textures: Combine the wonderful texture of crispness from the rice balls, the chewiness of Nam Moo, and the crunch of fried peanuts for the best food experience.
Storing
- Refrigerator: Store leftovers in an airtight container for up to 2-3 days. Reheat gently on the stovetop with a splash of water if needed.
- Freezing: You can freeze cooked and uncooked Nam Khao Tod, but the texture of the pork and rice may change slightly upon thawing. Store in an airtight container for up to a month and reheat slowly.
Different Names for Nam Khao Tod
Nam Khao Tod might come with various names when scanning a menu at Thai or Lao restaurants. Look out for spellings like yum nam khao tod, yam naem khao tod, khao tod nam clook, or even red curry rice balls. They all point to this crispy, flavor-packed dish that’s a true crowd-pleaser.
More Thai and Lao Dishes You'll Love
- Vegetarian Pad Thai
- How to make sticky rice or the purple sticky rice.
- Pad See Ew (Thai Stir-Fried Noodles)
- Green beans salad
- Cucumber salad
Frequently Asked Questions About Nam Khao Tod
If you can’t find Nam Moo (sour sausage), you can substitute with cooked ground pork seasoned with extra lime juice, garlic, and a bit of fish sauce, though it won’t have the same tangy flavor.
You can fry the rice balls in advance and store them at room temperature for a few hours or refrigerate for up to a day. Assemble the salad just before serving for the freshest taste and texture.
Yes! Substitute the ground pork with tofu or another plant-based protein and use tamari or coconut aminos instead of fish sauce.
Yes you can. Fry the rice balls in hot oil for 2 minutes or until light golden brown,
**Love a recipe you've tried? Please leave a 5-star rating in the recipe card below and a review in the comments section further down the page. Or follow me on Facebook, Pinterest, or Instagram!**
Print
Nam Khao Tod (Crispy Rice Salad)
- Total Time: 40 minutes
- Yield: 12 pieces 1x
- Diet: Gluten Free
Description
Nam Khao Tod is hands down one of the most famous rice dishes in Lao food, and for good reason. It’s packed with bold flavors—tangy, spicy, crunchy, and full of umami in every bite.
Ingredients
- 3 cups cooked Jasmine rice
- ¾ cup coconut flakes. Look for these in the freezer section of your local Asian market.
- 2 tablespoons red curry paste. I used the Mae Ploy brand.
- 10 ounces Nam Moo (Naem Moo, Som Moo, or Sour Sausage): Find them in the freezer section of Asian supermarkets. Or use my recipe here. See the image in the post for a store-bought version.
- 1 egg
- ⅓ cup shallots, thinly sliced or chopped
- 1 tablespoon fish sauce
- 2 teaspoons lime juice. Add more as needed.
- 2 stalks green onions, thinly sliced
- ⅓ cup cilantro or culantro leaves, rough chopped
- 3 large kaffir lime leaves, julienned
- 3-10 dried long Thai chili Peppers. As preferred.
- ⅓ cup peanuts
- 6-8 lettuce leaves
Instructions
- Mix the Base: In a large mixing bowl, combine cooked rice, coconut flakes, red curry paste, Nam sausage, and julienned kaffir lime leaves. Massage everything until it forms a smooth mixture.
- Add the Egg: Crack the egg into the mixture, along with fish sauce, lime juice and MSG (optional). Massage again until evenly combined, creating a nice red rice mixture.
- Shape the Balls: Form the mixture into different sizes of balls, typically golf-ball-sized, until all the mixture is used.
- Fry to Crispy Perfection: Heat hot oil in a pan over medium heat. Fry the rice balls until golden brown and crispy, then transfer to a paper towel-lined plate. Let them cool to room temperature.
- Prep the Herbs: Chop all the fresh herbs into small pieces and place them in a large bowl. Keep dried chili flakes whole.
- Assemble the Salad: Break the cooled rice balls into chunks and mix them with the herbs and peanuts. Adjust the flavor with more fish sauce or lime juice if desired. Arrange the salad on a platter lined with betel leaves or lettuce for wrapping.
Notes
- Nam Moo is a Must: This sour fermented sausage, made with pork meat and pig skin, adds the tangy flavor and chewy texture that make this dish shine. Find it in the freezer section at Asian markets. See the picture above for reference.
- Sticky Rice Alternative: For firmer rice balls, try using sticky (glutinous) rice instead of jasmine rice.
- Chill the Mixture: If the rice mixture isn’t holding together, refrigerate it for 30-45 minutes before shaping the balls.
- Crispy is Key: Use enough hot oil to fry the balls to golden perfection. Fry longer for those crispy bits that bring extra crunch.
- Layer the Textures: Combine the wonderful texture of crispness from the rice balls, the chewiness of Nam Moo, and the crunch of fried peanuts for the best food experience.
- Prep Time: 20
- Cook Time: 20
- Category: Salad
- Method: Frying
- Cuisine: Thai
More Lao and Isaan Recipes
Looking for other recipes like this? Try these:
Leave a Reply