Nam Khao Tod Recipe

There’s nothing quite like a Nam Khao Tod to awaken my taste buds with its perfect balance of spicy, savory, and fresh flavors, all wrapped in crisp lettuce leaves for that satisfying crunch. Plus, the process of crafting each element, from the coconut-infused rice balls to the vibrant herb mix, feels like a delicious culinary adventure that makes every bite worth the effort!

Nam Khao Tod is a colorful Lao dish that is vibrant with flavor and spice. Yet it manages a rare balance of taste and texture among ingredients I often find incompatible.

The nutty fragrance of jasmine rice mingles with and complements the aroma of grated coconut. The dish’s glorious colors come from red curry paste and carrots.

Roasted peanuts add the satisfying crunch I look for in every dish. Fish sauce and lime juice give it a glorious tang, and refreshing mint, basil, and cilantro in each bite make me grateful Lao food exists.

Ingredients

• Jasmine Rice: Provides carbohydrates and a fragrant base.
• Grated Coconut: Adds texture and a subtle sweetness.
• Red Curry Paste: Packs heat and depth of flavor.
• Roasted Peanuts: Offers protein and a nutty crunch.
• Fish Sauce: Contributes umami and a savory element.
• Lime Juice: Brings acidity and fresh tanginess.
• Cilantro and Mint: Impart fresh, herbal notes.
• Kaffir Lime Leaves: Adds citrus aroma and zest.
• Dried Red Chilies: Infuses spice and warmth.

Ingredient Quantities

• 2 cups cooked jasmine rice, cooled
• 1 cup grated coconut
• 1/2 cup red curry paste
• 1/2 cup roasted peanuts, coarsely crushed
• 1/2 cup shredded carrots
• 1/2 cup diced shallots
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons sugar
• 1/4 teaspoon salt
• Oil for frying
• 2 tablespoons chopped fresh cilantro
• 1/4 cup sliced green onions
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 5-6 kaffir lime leaves, finely sliced
• 3-4 dried red chilies, crushed
• Lettuce leaves, for serving
• 1/2 cup cooked and crumbled Thai-style sour sausage (optional)

Instructions

1. In a large mixing bowl, mix the cooked jasmine rice, the grated coconut, and the red curry paste. Ensure that the red curry paste is mixed in well and evenly distributed among the other ingredients.

2. Mix the rice with the carrots, shallots, peanuts, and the following ingredients: fish sauce, lime juice, sugar, and salt. Stir to combine and ensure even distribution of flavors.

3. Mold the rice mixture into small, round portions, roughly the size of a golf ball. Place the formed rice balls on a plate and set them aside.

4. In a large skillet or pot, heat the oil over medium-high heat. When the oil is hot, add the rice balls in batches; fry them until they are golden brown and crispy on the outside, 5-7 minutes.

5. Take out the rice balls from the oil. Place on a plate lined with paper towels to drain excess oil.

6. When the rice balls have cooled a little, break them up into a large bowl. Add the crushed dried red chilies, the finely sliced kaffir lime leaves, the chopped cilantro, and the sliced green onions. Toss gently to combine.

7. If using, add cooked and crumbled Thai-style sour sausage to the salad and mix well.

8. Sample the blend and change the seasoning with extra fish sauce, lime juice, or sugar as needed.

9. Accompany Nam Khao Tod with fresh lettuce leaves, so diners can wrap the crispy rice mixture in those leaves before eating.

10. This savory, spicy, and refreshing dish can be enjoyed as a start to a meal or as the main event. Savor the complex flavors and varying textures.

Equipment Needed

1. Large mixing bowl
2. Grater (for coconut, if needed)
3. Measuring cups and spoons
4. Spoon or spatula (for mixing)
5. Plate
6. Skillet or large pot
7. Paper towels
8. Tongs or slotted spoon (for frying)
9. Knife
10. Cutting board

FAQ

• What is Nam Khao Tod?Laos has many delicious dishes, and Nam Khao Tod is among the most popular. In fact, in Laos, if you ask someone to name a dish they would typically eat, there is a good chance they would say Nam Khao Tod. It’s a wonderful dish made of crispy rice balls that are infused with curry paste and mixed with an irresistible medley of Laotian herbs, fresh peanuts, and sometimes even Thai-style “sour” sausage. And get this: It is almost too easy for you to make this dish at home.
• Can I make this dish vegetarian?Indeed, a vegetarian version is possible; just omit the fish sauce and Thai-style sour sausage, and replace the fish sauce with a vegetarian alternative such as soy sauce or tamari. If you’re okay with some preserved ingredients, you might try adding a little chopped Chinese-style pickled radish to the filling.
• How do I get the rice crispy?Crispy rice’s secret is to fry the rice balls so that they are perfectly golden brown. This means that the oil must be hot enough when you begin frying.
• Is it possible to make Nam Khao Tod in advance?Prepare the rice balls and fry them in advance, but mix them with fresh herbs and other ingredients just before serving. This keeps the texture and flavor on point.
• Can I use other types of rice besides jasmine?For its fragrance and texture, we recommend jasmine rice. But if you need to try something else, keep in mind the final texture may vary. Other varieties of rice don’t have the same fragrance or flavor.
• How spicy is Nam Khao Tod?The dish is moderately spicy, owing to the red curry paste and dried chilies, yet the heat level can be adjusted quite a bit simply by varying the quantities of these two ingredients.
• What is the best way to serve Nam Khao Tod?Traditionally, it is served with fresh lettuce leaves that make a wrap for the crispy rice mixture; fresh herbs; and lime wedges, which, along with the other ingredients, add flavor.

Substitutions and Variations

Coconut, grated: 1 cup
Red curry paste: Substitute 1/2 cup green curry paste for a milder flavor.
Soy sauce: Replace with fish sauce for a non-vegetarian option.
Peanuts: Replace with 1/2 cup toasted cashew nuts.
Sour sausage, Thai-style: Use 1/2 cup cooked and crumbled pork sausage.

Pro Tips

1. Use Day-Old Rice: For the best texture, use day-old jasmine rice. It’s firmer and less sticky, which helps in forming better rice balls that hold together and fry more evenly.