Lao Naem Khao
Few pork recipes are as satisfying as a well-made Lao Naem Khao. The star here is jasmine rice, supported by a short list of everyday ingredients. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Hard
Ingredients
- 3 cup Jasmine Rice
- 1 Coconut
- Splash Oil
- 2 cup Sour Pork Sausage
- 2 Diced Pickled Garlics
- Juice of 1 Lime
- 2 tbsp Fish Sauce
- 1 tbsp Sugar
- 1 Chopped Onion
- 1 Shallots
- 3 Finely chopped Spring Onions
- 1 cup Cilantro
- ½ cup Hot Mint
- ½ cup Mint
- ¼ cup Roasted Peanut
- To serve Vegetables
- To serve Lettuce
Method
- Slice the onion and shallots thinly. Let them soak in a ice water bath while preparing the rest of the meal.
- Grate the coconut. Put in a large bowl.
- Add the coconut in a large bowl. Add the rice. Using your hands, mix the coconut and rice together.
- Roll the mixture to form 2-inch rice ball croquettes.
- Heat up the cooking oil in a pot or pan.
- Beat two eggs and a large bowl. Dip the balls into the egg mixture. Then, drop the balls into the cooking oil.
- Allow the balls to turn a dark amber brown color. Deep fry until crispy, crunchy, and golden. Remove and set on paper towel to drain excess oil.
- Once cooled, break apart the rice balls and add into a larger bowl.
- Drain the onion and the shallots.
- Make sure you tear the pork sausage up into small pieces. You can use a knife too, but the traditional method is tearing.
- In the large bowl, add in the onion, shallots, sour pork sausage, pickled garlic, lime juice, fish sauce, sugar, cilantro, hot mint, regular mint.
- Top with peanuts. Serve with Lettuce, dry chilli, and other fresh vegetables.
- Preserving Naem Khao Recipe
- Naem Khao can be kept in the refrigerator for 4 days. It can then be served chilled.
- It should not be frozen.
- Serving Naem Khao
- Nam Khao is generally served with lettuce leaves and a variety of different herbs like hot mint, mint, basil, and perilla.
Tips for the best Lao Naem Khao
- Let the pork come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Read the whole method before you start and measure out the 17 ingredients first — it keeps the pace relaxed once the heat is on.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Swap the pork for chicken thigh or tempeh — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for jasmine rice?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Lao Naem Khao recipe hard to make?
It is rated hard: 17 ingredients and 17 steps. Follow the order and the tips above and it is very forgiving.
Can I make Lao Naem Khao ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Recipe data via TheMealDB — source
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