Crispy Rice Salad with Pork - Nam Khao

Ingredients

• 2 cups (400g) cooked jasmine rice 2 cups (400g) cooked jasmine rice
• 200g ground pork 200g ground pork
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon sugar 1 tablespoon sugar
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 shallot, finely chopped 1 shallot, finely chopped
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1/4 cup chopped cilantro 1/4 cup chopped cilantro
• 1/4 cup chopped mint leaves 1/4 cup chopped mint leaves
• 1/4 cup crushed peanuts 1/4 cup crushed peanuts
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the cooked rice, ground pork, fish sauce, lime juice, and sugar. Mix well to ensure the flavors are evenly distributed.
2. 2.
   Heat the vegetable oil in a pan over medium heat. Add the minced garlic, chopped shallot, and red chili. Sauté until fragrant and the shallot is translucent.
3. 3.
   Add the pork mixture to the pan and cook until the pork is fully cooked and slightly browned. Remove from heat and let it cool.
4. 4.
   Once the pork mixture has cooled, add the chopped cilantro and mint leaves. Mix well.
5. 5.
   Shape the rice mixture into small balls, about the size of a golf ball.
6. 6.
   Heat vegetable oil in a deep fryer or a deep pan. Fry the rice balls until they turn golden brown and crispy. Remove from the oil and drain on a paper towel.
7. 7.
   Serve the crispy rice balls on a platter, garnished with crushed peanuts. Enjoy!

Treat your ingredients with care...

• Ground pork — Make sure to cook the ground pork thoroughly to ensure it is safe to consume.
• Jasmine rice — Use cooked jasmine rice that has been cooled down. Cold rice works best for shaping into balls.

Tips & Tricks

• For a vegetarian version, substitute the ground pork with crumbled tofu or cooked chickpeas.
• Add a squeeze of fresh lime juice over the crispy rice balls before serving for an extra burst of tanginess.
• Customize the level of spiciness by adjusting the amount of red chili used.
• Serve Nam Khao with fresh lettuce leaves for wrapping the crispy rice balls, along with additional herbs and a drizzle of fish sauce dressing.
• Leftover Nam Khao can be refrigerated and enjoyed the next day. Reheat in a pan or microwave before serving.

Serving advice

Nam Khao is best served as a main course or as part of a shared meal. Arrange the crispy rice balls on a platter and garnish with crushed peanuts. Serve with fresh lettuce leaves, herbs, and a side of fish sauce dressing for dipping.

Presentation advice

To enhance the presentation, arrange the crispy rice balls in a circular pattern on a large platter. Sprinkle the crushed peanuts over the top and garnish with sprigs of fresh herbs. Serve with a side of fish sauce dressing in a small bowl for dipping.