What can I use instead of Nam Moo?

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.

Can I prepare Nam Khao Tod ahead of time?

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.

Can I make this dish vegan?

Yes! Substitute the ground pork with tofu or another plant-based protein and use tamari or coconut aminos instead of fish sauce.

Can I deep fry Nam Khao Tod?

Yes you can. Fry the rice balls in hot oil for 2 minutes or until light golden brown,

Nam Khao Tod (Crispy Rice Salad)

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

Scale

3 cups cooked Jasmine rice
3/4 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
1/3 cup shallots, thinly sliced or chopped
1 tablespoon fish sauce
2 teaspoons lime juice. Add more as needed.
2 stalks green onions, thinly sliced
1/3 cup cilantro or culantro leaves, rough chopped
3 large kaffir lime leaves, julienned
3-10 dried long Thai chili Peppers. As preferred.
1/3 cup peanuts
6-8 lettuce leaves

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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