Crispy Rice Salad (Nam Khao Tod)
Crispy Rice Salad (Nam Khao Tod)
Ingredients
For the Crispy Rice
- 3 cups cooked jasmine rice, cooled
- 2 tablespoons red curry paste
- 1 teaspoon granulated sugar
- 1 egg, large
- 1/2 cup coconut flakes, unsweetened
- 3 cups peanut oil, or other neutral oil, for frying
For the Salad
- 1/2 pound ground pork
- 2 tablespoons fish sauce
- 3 tablespoons lime juice, freshly squeezed
- 2 shallots, thinly sliced
- 1/2 cup cilantro, chopped
- 1/4 cup mint leaves, fresh, chopped
- 3 green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 1 teaspoon dried chilies, crushed, or to taste
- 1 tablespoon ginger, grated
For Serving
- 8 lettuce leaves, such as butter lettuce or romaine
- 4 fresh mint sprigs
- 4 lime wedges
Instructions
- 1
In a large bowl, combine the cooled cooked jasmine rice, red curry paste, granulated sugar, egg, and unsweetened coconut flakes. Mix thoroughly with your hands until well combined and sticky.
⏱️ 5 min
- 2
Form the rice mixture into small, golf-ball-sized patties, about 1 1/2 inches in diameter and 1/2 inch thick. You should get about 16-20 patties.
⏱️ 10 min
- 3
Heat the peanut oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C). Fry the rice patties in batches for 3-5 minutes per side, or until golden brown and crispy. Do not overcrowd the pan. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain. Let cool completely.
⏱️ 15 min•🌡️ 350
- 4
While the rice patties are cooling, cook the ground pork. Heat a small amount of oil in a skillet over medium heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat and set aside to cool slightly.
⏱️ 5 min
- 5
In a large mixing bowl, combine the fish sauce, fresh lime juice, sliced shallots, chopped cilantro, chopped mint leaves, sliced green onions, chopped roasted peanuts, crushed dried chilies, and grated ginger. Stir well to combine.
⏱️ 5 min
- 6
Once the crispy rice patties have cooled, gently break them apart into bite-sized pieces with your hands, creating a crumbly texture. Add the crispy rice pieces and the cooked ground pork to the dressing mixture. Toss gently to combine, ensuring all ingredients are well coated.
⏱️ 5 min
- 7
Let the salad sit for at least 30 minutes at room temperature to allow the flavors to meld. For best results, let it sit for up to 1 hour.
⏱️ 60 min
- 8
Serve the crispy rice salad on a platter with fresh lettuce leaves, additional mint sprigs, and lime wedges on the side for wrapping and squeezing.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Salad (Nam Khao Tod)
For the Crispy Rice
- 3 cups cooked jasmine rice, cooled
- 2 tablespoons red curry paste
- 1 teaspoon granulated sugar
- 1 egg, large
- 1/2 cup coconut flakes, unsweetened
- 3 cups peanut oil, or other neutral oil, for frying
For the Salad
- 1/2 pound ground pork
- 2 tablespoons fish sauce
- 3 tablespoons lime juice, freshly squeezed
- 2 shallots, thinly sliced
- 1/2 cup cilantro, chopped
- 1/4 cup mint leaves, fresh, chopped
- 3 green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 1 teaspoon dried chilies, crushed, or to taste
- 1 tablespoon ginger, grated
For Serving
- 8 lettuce leaves, such as butter lettuce or romaine
- 4 fresh mint sprigs
- 4 lime wedges
Instructions
- 1
In a large bowl, combine the cooled cooked jasmine rice, red curry paste, granulated sugar, egg, and unsweetened coconut flakes. Mix thoroughly with your hands until well combined and sticky.
⏱️ 5 min - 2
Form the rice mixture into small, golf-ball-sized patties, about 1 1/2 inches in diameter and 1/2 inch thick. You should get about 16-20 patties.
⏱️ 10 min - 3
Heat the peanut oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C). Fry the rice patties in batches for 3-5 minutes per side, or until golden brown and crispy. Do not overcrowd the pan. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain. Let cool completely.
⏱️ 15 min•🌡️ 350 - 4
While the rice patties are cooling, cook the ground pork. Heat a small amount of oil in a skillet over medium heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat and set aside to cool slightly.
⏱️ 5 min - 5
In a large mixing bowl, combine the fish sauce, fresh lime juice, sliced shallots, chopped cilantro, chopped mint leaves, sliced green onions, chopped roasted peanuts, crushed dried chilies, and grated ginger. Stir well to combine.
⏱️ 5 min - 6
Once the crispy rice patties have cooled, gently break them apart into bite-sized pieces with your hands, creating a crumbly texture. Add the crispy rice pieces and the cooked ground pork to the dressing mixture. Toss gently to combine, ensuring all ingredients are well coated.
⏱️ 5 min - 7
Let the salad sit for at least 30 minutes at room temperature to allow the flavors to meld. For best results, let it sit for up to 1 hour.
⏱️ 60 min - 8
Serve the crispy rice salad on a platter with fresh lettuce leaves, additional mint sprigs, and lime wedges on the side for wrapping and squeezing.