Nam Khao Tod Recipe (Crispy Rice Ball-Croquette Salad)

A Laotian fresh salad called nam khao tod is bursting at the seams with mouthwatering tastes and textures. It started in Laos and moved to Thailand, creating a distinct impression on the local culinary landscape.

While being a rather simple dish, it possesses an exceptional blend of complexity that, once experienced, is impossible to forget.

Recipe

Click to get the Nam Khao Tod Recipe by Chef and restaurateur Bongkoch “Bee” Satongun, the owner of the Michelin-starred Paste Bangkok restaurant.

Here’s a simple recipe for making it at home:

Ingredients:

• 3 cups cooked sticky rice
• 1/2 lb ground pork
• 2 cloves garlic, minced
• 2 shallots, finely chopped
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint leaves
• 1/4 cup chopped roasted peanuts
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar
• 1 tsp chili flakes
• vegetable oil for frying

Instructions:

1. Take the cooked sticky rice and let it cool down so it becomes firm enough to handle. This is best done the night before and stored in the refrigerator overnight.
2. In a wok or pan, heat 1 tablespoon of oil and add the minced garlic and shallots. Saute until fragrant and add the ground pork. Cook until the pork is fully cooked and season with fish sauce, sugar, and chili flakes. Take off the heat and let cool.
3. In a mixing bowl, crumble the sticky rice and add the cooked ground pork mixture. Mix well and shape the mixture into small balls or patties.
4. Heat the vegetable oil in a deep fryer, wok, or frying pan. Fry the rice balls or patties until they are golden brown and crispy on the outside. Remove and let drain on a paper towel.
5. In a separate mixing bowl, combine the chopped green onions, cilantro, mint leaves, and roasted peanuts. Add the lime juice and mix well.
6. Serve the crispy rice balls or patties on a bed of the herb and peanut mixture with extra lime wedges on the side.

Enjoy your delicious Nam Khao Tod!