Nam Khao (Crispy Rice Salad)
Chiles, cilantro, lime, and peanuts liven up this Lao classic that you can make using leftover rice.
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Cooking tools:
- Fine-mesh sieve
- Pot
- Fork
- Mixing bowl
- Whisk
- Deep-fry thermometer
- Paper towel
- Plate
- Mortar and pestle
- Serving platter
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Rice cooker
- Cooling rack
Ingredients
- 1½ cups jasmine rice (see note)
- ½ cups coconut milk
- 2 tbsp. fish sauce
- 2 tbsp. oyster sauce
- 1 tsp. freshly ground black pepper
- 1 tsp. Thai red curry paste, such as Mae Ploy
- 1 large egg
- Vegetable oil, for frying
- 5 whole dried Thai chiles (see note), or other medium-hot chiles such as árbol
- ¼ cups fresh lime juice
- 2 tsp. kosher salt
- 2 tsp. sugar
- 1 tsp. ground Thai chiles, or crushed red chile flakes (see note)
- 10 oz. cup naem (Thai pork sausage), coarsely chopped (1 cup)
- 1 cup roasted unsalted peanuts, coarsely chopped
- ½ cups coarsely chopped cilantro
- ½ cups coarsely chopped mint leaves
- 3 medium scallions, dark green tops discarded, coarsely chopped (½ cup)
- 1 small head red leaf lettuce, cleaned, leaves torn off
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