Nam Khao, or more specifically Nam Khao Tod
Nam = is a Lao-style Vietnamese fermented raw pork sausage (Nem Chua or Som Moo in Lao).
Khao = rice
We’re excited to introduce you to our version of Nam Khao, a crispy rice salad made famous in the Tha Deua region of Vientiane, Laos. Already found at street side stalls and restaurants throughout Laos, Nam Khao’s popularity is spreading throughout Thailand by way of ethnic Lao migrants from the Northeast Isan region and throughout the West via the Lao diaspora community.
Nam Khao is the perfect combination of taste and texture — starting as rice balls seasoned with red curry paste, deep fried to achieve a crunchy and crispy outer layer, then coarsely crumbled by hand and mixed with fresh ingredients, lime juice and nam. The finished Nam Khao can be eaten "fried rice style" or as the filling for a lettuce wrap.
Nam can be found at various Asian markets but may not be available in your immediate area, so our version of Nam Khao can be made with prosciutto. We’ve also baked rather than fried our rice balls, as part of our mission to bring you a healthy way to achieve delicious traditional taste.
Cook rice with chicken broth. While it is cooking, prepare all the fresh ingredients.
Thinly slice the lemongrass and green onion, chop the purple onion and cilantro.
Stack the kafir lime leaves on top of each other and thinly slice crosswise (perpendicular to the vein that runs through the middle)
When the rice is finished cooking, allow to cool to almost room temperature, and then scrape the bottom of the pot to incorporate all the crunchy bits at the bottom. Put the rice into a large mixing bowl and add in the eggs, red curry paste, Jeow Bong, coconut flakes, and ½ of the Kafir Lime leaves (save the rest as part of the fresh ingredients the end). Mix it all until evenly distributed and the rice and coconut flakes are even coated red.
Roll it into a ball, about 2” in diameter. The size is not critical, it is just a rough guide. The smaller the ball, the more crispy bits you will end up with in the dish. Make sure you pack them tight, but not to the point that you are smooshing the rice.
Traditionally the balls are deep fried until golden brown and crispy on the outside. We bake it on a cookie sheet for 45 min by dipping our hand in a bowl of olive oil and coating the ball before placing it on the cookie sheet. Cooked the rice balls at 205 C / 400 F until golden and crispy. Flip them every 10 min so that they do not get burned at the bottom.
It should look somewhat like this:
Remove from the oven and let it cool to room temperature (you can leave it on the sheet). Once cool, break the ball up into small pieces with your hands into a mixing bowl. Throw in your fresh ingredients, a squeeze of lime, and adjust salt to taste.
Roasted peanuts are optional.
Serve as a side dish or the filling of a lettuce wrap
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We took our inspiration from that and then we mixed it with beer can chicken. Thats pretty much it.
We enthusiastically bought the contraptions for beer can chicken a few years ago, but we could not taste any beer flavor unless we marinated the chicken in beer first. So, we now use empty cans half filled with water and we find it works just the same. In this recipe we wanted something sweet like a syrup, so we chose cola.
St. Patricks day is near and we were experimenting with recipes to serve at our family gathering.
These perogies were definitely a winner. Obviously, perogies are not Irish but we loved them and we just want an excuse to make it green with spinach juice;). Served on a white platter, with a side of Jeow Bong Mayo, you have all the colors of the Irish flag.
Wait. To address some confusion on Instagram: We are a Laotian sauce company, so why are we celebrating St. Patrick's Day? The wives of both founding Inthisorn brothers are both of part Irish descent. We take great pride in not only our Laotian heritage, but also all the heritages represented by the women in the Inthisorn family.
The wonderful green colour of these perogies is achieved by using fresh squeezed spinach juice. Half a bag of spinach was enough to fill nearly half a cup, and we simply topped it up with water.
Salt baking is a near foolproof way to cook whole fish. It produces moist and tender fish every time. Dry fish was my kitchen nemesis before being introduced to this technique. Don't worry, the skin prevents the fish from becoming salty.
Every country has their own soup. The Vietnamese have pho, and the Laotian equivalent would be Khao Piak Sen.
We started with the recipe from House of XTia on youtube. Check out her channel, she has some great videos on Laotian food. The amount of water in our recipe is modified because our flour is sold in 14oz bags, where she has 16oz bags. We added beet juice to the dough to give the noodles a bright magenta colour to cheer up our February.