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Nam khao

Lao appetizer salad

Summary

Lao appetizer salad

FieldValue
nameNaem khao
imageLaotianNamKhao.png
alternate_nameNem Thadeua, Lao crispy rice salad, Lao fried rice ball salad
countryLaos
regionVientiane
typeSalad
main_ingredientRice balls, som moo, peanuts, grated coconut, scallions or shallots, mint, cilantro, lime juice, fish sauce

Naem khao (), also known as yam naem () is a very popular Lao appetizer salad originating from Tha Deua, a small port village, in Vientiane, Laos.

Nam khao can be found at street stalls, restaurants, or served communal/potluck style on large trays at parties and other celebratory events. The dish has spread to Northeastern Thailand (Isan) and the rest of Thailand when Laotians and ethnic Lao from the Isan region migrated to Bangkok for work.Phongpaichit, Pasuk and Chris Baker. Thailand's boom. St Leonards: AlIen & Unwin; 1 996. The dish is also gaining popularity in the West where the Laotians have immigrated. It was also named among the best street foods in Asia.

Other names

Naem khao is also known as naem Thadeua (, ), naem khao tod (, ), yam naem khao thot (, ) or naem khluk (, ) and translated or transliterated as Lao crispy rice salad, Lao fried rice ball salad.

Ingredients and preparation

Naem khao is made with deep-fried rice balls (similar to a spherical croquette), chunks of Lao-style Vietnamese fermented pork sausage (som moo or naem chua), chopped peanuts, grated coconut, sliced scallions or shallots, mint, cilantro, lime juice, fish sauce, and other ingredients. Nam khao is traditionally eaten as a wrap by filling an individual lettuce leaf with a spoonful of the nam khao mixture and then topping it with fresh herbs and dried chili peppers.

The traditional Lao method of making nam khao involves seasoning cooked rice with red curry paste, sugar, salt, and grated coconut, and then forming the mixture into tightly packed rice balls to be coated with eggs and deep-fried until crispy. Prior to serving, the crispy rice balls are broken into little chunks and then mixed with the rest of the fresh ingredients to form the eventual crispy rice salad.

References

References

  1. Thip Khao. (2018-04-25). "Thip Khao on Twitter". Twitter.com.
  2. "Le Canard Du Mékong : Riz croustillant nem khao". Canardumekong.com.
  3. (2009-08-20). "CUISINE LAO – Site de cuisine asiatique". Cuisine-lao.blogspot.com.
  4. Serious Eats. "Lao Food 101: Essential Dishes From Laos and Isan". Serious Eats.
  5. "Ladylettante". Ladylettante.canalblog.com.
  6. (2018-11-20). "Lao Food Culture". Story Nosh.
  7. "Naem Khao Tod (แหนมข้าวทอด)". Traditional Thai Food.
  8. "Laos Among CNN's Top Picks for Asian Street Food".
  9. (2017-05-11). "Laos in five dishes". Explorepartsunknown.com.
  10. (12 September 2015). "Nam khao tod recipe". Los Angeles Times.
  11. (February 21, 2016). "Laotian Crispy Rice Salad (Nam khao)".
Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

salads street-food lao-cuisine
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