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Naem Khao - Coconut Rice Salad
A crispy rice salad tossed with sour ham and pork skin. It is served as a lettuce wrap with herbs such as cilantro and mint.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Ingredients
Coconut Rice Balls
- 4 Cups Jasmine Rice
- 3 T Red Curry Spice
- 1 Whole Yellow Onion Chopped
- 16oz Bag Grated Coconut
- 2 Egg Yolks
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Knorr Chicken Stock Powder
- 1 T Paprika
- 1/2 tsp Black Pepper
- Vegetable Oil For Deep Frying
Naem Substitute
- 1 C Ham chopped into small cubes
- 8oz Bag Cooked Pork Skin Sliced
- 2 cloves Garlic smashed
- 2 whole Lime juiced
Ingredients for Tossing Nam Khao Salad
- 1/2 C Crushed Roasted Peanuts
- 6 T Fish Sauce
- 3 T Sugar
- 3 whole Lime juiced
- 1 tsp Salt
- 1 bunch Cilantro finely chopped
- 1 bunch Green Onions finely chopped
Lettuce Wrap
- 1 whole Lettuce
- Fried Dried Chillis
- 1 bunch Perilla Leaves
- 1 bunch Mint
Instructions
Preparing the ham and pork skin
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Thaw the pork skin and rinse with warm water and a pinch of salt.
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Chop the ham into small cubes and put into a ziplock bag. Add the pork skin and 2 smashed garlic cloves. Add the juice of 2 limes and set aside in the fridge for at least couple hours. You can prepare this a day ahead.
Making the coconut rice balls.
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Cook the jasmine rice on the dry side. Let it cool.
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In a medium bowl, add all the ingredients and mix with your hand.
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Once it's mixed well. Form tightly packed balls.
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Preheat the vegetable oil to 350°F. Make sure the balls are fully submerged in the oil. Fry for about 5 minutes or until the rice balls are golden brown. Let them cool on a paper towel or a baking rack.
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When they have cooled. Crumble them into a bowl.
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Add the ham and pork skin. Discard the garlic.
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Season with Fish sauce, lime juice and sugar.
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Add crushed roasted peanuts, chopped cilantro and green onions.
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Garnish with fried dried chilis!