Thai Food

Authentic Naem Khao Recipe – Crispy Coconut Rice Salad Recipe

Learn how to make a deliciously spicy dish for a real naem hao, a coconut rice salad that is a favorite at family gatherings.

Naem Khao is a coconut rice salad with a crunchy and chewy texture, balanced by sweet, salty and spicy flavors. This very popular dish is often found in food trucks on the streets of Thailand and Laos.

Naem Khao (and that’s a lot of names) is one of my family’s most beloved recipes and also one of my favorite dishes. Naem Kao should try it at least once in his life.

There are so many flavors and textures that Naem Khao, the crispy rice salad of Laos, offers. You should try it at least once.

Anyone who has tasted this explosion of goodness will salivate at the thought of the crispy rice mixed with the salty acid of the lime vinaigrette, surrounded by the spongy flavor of the sour pork sausage. Aromatic mint spices and roasted peanuts are added to this delicious blend.

 

If you are lucky enough to taste this dish in a western Thai or Lao restaurant, you will be one of the lucky ones in the United States, otherwise you will have to go to a Thai or Lao party to be served this dish.

A tip for you: It’s an addictive dish. You can just take a bowl and agree with yourself when to stop before taking a bite.

In this article, I tell you all about the taste and texture profile of naem khao, where it comes from and my favorite recipe to make naem khao at home. x

All about Naem Hao and itstaste profile

Naem Khao is a very popular and infamous dish, eaten in both Thailand and Laos, and available from street vendors in both countries.

What is Naem Kao salad?

Naem Kao is a Lao and Thai rice dish that consists of fried red rice croquettes that are then mashed and added to a mixture of som mu, fresh herbs, lime juice, fish sauce, grated coconut and chopped peanuts.

 

How does Naem Kao taste?

Naem Khao is made of balls of crispy fried and mashed rice croquettes, with some regional variations containing curry paste and different flours. It has incredibly stimulating textures and flavors.

The rice tastes like crispy flakes in consistency.  Sour pork sausage, called Som Moo, is lean, raw pork that has been fermented with shredded pork skins to give it a light but chewy texture. You can add chili flakes and extra roasted chili for extra heat.

It is often served with a salad to cleanse the palate.

Where is Naem Kao from?

Naem Kao is originally from Laos. Lao cuisine has adapted a dish with sour pork sausage from Vietnam, which is a key ingredient in this dish. Naem Kao then became popular in Thailand as Laotians moved to Bangkok to work.

 

How do you eat Naem Kao?

Naem Kao is often served with large lettuce leaves. The lettuce leaves are tossed to the sides and the naem kao is spooned into the lettuce leaves, which are then rolled into a small taco. You can then add fresh herbs and dried peppers. And then bite into the salad with the naem kao in it.

What is Naem Kao made of?

Naem Kao is usually made with jasmine rice, som mu, grated coconut, sugar, fish sauce and peanuts.

What are Naem Kao’s other names?

As with most translations of Thai and Lao dishes, the dishes are written in different scripts and often translated phonetically. You will find variations of this dish called…. :

  • Name’s Hao Todd.
  • Naem Hao Tado
  • Nem Kao.
  • Nam Khao Salad
  • Yam Naem Khao Todd
  • Name control
  • Naem Hao Tai Salad
  • Name Khao Thaut
  • Nam Khun.
  • Yam Naem Khao Todd

You can also find this recipe under several English translations of dish names, including :

  • Fried rice salad
  • Fried rice with sour pork salad.
  • Thai Fried Coconut Rice Salad
  • Coconut fried rice with spicy pork salad
  • Fried rice salad with Thai coconut shavings

 

What does Naem Kao mean?

Naem refers to sour pork. Kao refers to the pig.

Regional variations of the Naem Hao recipe

Both Laos and Thailand have their own version of Naem Kao. The difference between Lao and Thai food in general is that Thai food takes the flavor profile to another level, usually with more curry and colorful vegetables. There are several regional variations with different amounts of chopped herbs and shallots.

The common ingredients for both the Lao and Thai versions of naem khao, coconut crisp rice salad, are rice, freshly grated coconut, catfish mu, sugar or palm sugar, mint, hot mint, onion and peanuts.

Lao version Naem Kao

The Lao version of Naem Khao includes pickled garlic and the use of plain granulated sugar.

Thai version of Naem Kao

The Thai version of Naem Khao contains red curry, kaffir lime leaves, red pepper, palm sugar and minced pork. It’s the extra flavors and ingredients that make Naem Kao stand out.

About my version of Thai and Lao Crispy Coconut Salad

Naem Kao is hard to do?

The hardest part of preparing naem kao is baking the rice balls. However, this can be remedied by preparing and baking the rice in advance. Extra. You can buy catfish mousse at an Asian grocery store, it will save you a lot of time.

My version of Naem Khao – Crispy Coconut Salad

My variation of this recipe has very simple ingredients. I tried to leave out some more complex ingredients, but still maintain a great flavor profile. My kids and their kids love this version. It is closer to the Lao version than the Thai one, which I think is much better anyway!

That is, it’s a multi-step and ingredient recipe that takes longer than most Southeast Asian dishes.

 

List of Asian grocery stores for Naem Hao

Currency

Buy mint in Asian grocery stores and you’ll get more for your money.

 

Hot Mint

It has several names, such as Vietnamese coriander, Cambodian mint, laksa, Cambodian kinsantro. This herb has very narrow leaves with a dark arrow.

 

Pickled garlic

You can find it in the pickled vegetables section, probably kim chi and other pickled vegetables.

 

Pork sausage (Welsh)

It is located in the cooling compartment, usually at the front. It’s considered a snack, so you’ll find it near the checkout counter along with sodas and other refrigerated snacks. You can replace the naem with cubed ham or just use cooked ground pork and add 3 cloves of garlic.

 

Fresh coconut or frozen filleted coconut, ready for consumption

You can save yourself the trouble of grating fresh coconut by buying frozen, ready-to-use shredded coconut. You can also buy fresh coconut if you don’t want to go to the store specifically.

 

Tips and tricks for performing the Naem Kao

Coconut selection for Naem Khao

If you like the taste of coconut, choose a browner/riper coconut, as its flesh is thicker and more fibrous. If you want a subtler touch of coconut, choose the young white coconut, as it contains more water and the flesh is more gelatinous.

Addition of flavourings

My version of Naem Kao is also authentically Lao. This doesn’t mean you can’t add other ingredients from the Thai version to make your own. If you want more protein, add cooked ground pork. If you want more flavor in the rice, add two tablespoons of red curry paste before rolling the rice croquettes. If you want more color and crunch, you can add finely chopped red pepper. If you like lime, chop a few kaffir lime leaves and add them.

Fresh crispy onions

The uniqueness of Naem Kao lies in the different textures of this dish. For the onions and shallots, I recommend having a bowl of ice water ready before chopping the onions. When you cut the onions, place them in a bowl of ice water. Drain and dry well before adding to the salad. This gives the naem khao the extra crunch that makes this dish unique.

Rice preparation

When you cook jasmine rice, it should be drier and not have a lot of moisture. Trust me. When cooking rice for this dish, use less water.

 

How to prepare an authentic Lao Naem Khao recipe

Ingredients for Lao Naem Cao

Rice balls

  • 3 cups cooked jasmine rice
  • 1 whole Kokosnuss, frisch gerieben
  • Cooking oil

Salad mix

  • 2 cups Lao sour pork sausage, Catfish Mu, cut into small pieces
  • 3 pickled garlic, ha ha ha
  • 1 lime, juice
  • 2 tablespoons fish sauce
  • 1 tablespoon of sugar
  • 1 onion
  • 1 shallot, sliced
  • 3 spring onions, finely chopped
  • 1 cup coriander, finely chopped
  • ½ cup warm mint, finely chopped.
  • ½ cup plain mint, finely chopped.
  • ¼ Tasse geröstete Erdnüsse

Trim

  • Fresh vegetables to serve
  • Roasted dry pepper (optional)
  • Lettuce leaves

coconut salad preparation Laos

Chop the onions and shallots. Soak them in an ice bath while you cook the leftovers.

Cut the coconut into slices. Put the big bowl down.

 

Put the coconut in a large bowl. Add the rice. Mix the coconut and rice with your hands.

Roll out the mixture to a rice croquette of 2 cm.

Heat the cooking oil in a pan or frying pan.

Beat two eggs in a large bowl. Dip the balls in the egg mixture. Then turn the balls in the cooking oil.

Allow the balls to turn a dark amber color. Fry until crisp and golden brown. Remove from pan and place on kitchen paper to drain excess oil.

 

Once cooled, break up the rice balls and place them in a large bowl.

Drain the onions and shallots.

Be sure to tear the pork sausage into small pieces. You can also use a knife, but the traditional method is to tear.

 

In a large bowl, add onion, shallots, sour pork sausage, pickled garlic, lime juice, fish sauce, sugar, cilantro, mint and spearmint.

 

Peanut on top. Serve with lettuce, dried chili and other fresh vegetables.

Preservation of Naem Kao recipe

Naem Kao can be kept in the refrigerator for 4 days. It can then be served fresh.

It shouldn’t be frozen.

Kao Service Rental

Nam kao is usually served with lettuce leaves and a variety of herbs, such as spearmint, spearmint, basil and perilla.

Frequently asked questions about Naem Hao

What kind of rice does Naemu Kao need?

Naem Kao uses jasmine rice. You can also use plain white rice.

Can I make Som Mu for Naem Kao?

Catfish mu is one of the easiest dishes to prepare. This simple catfish mu recipe requires a 3-day fermentation process, so if you have the time to wait, you can definitely make it.

What can I substitute for Som Mu in Naem Kao?

The authentic naem khao requires sum moo, but you can also use ham cut into small cubes instead. However, they lose the texture and tangy flavor that Catfish Mu does.

What is catfish Mu?

Catfish mu is a fermented pork sausage made from lean, raw pork. It is prepared with salts, nuts and self-fermentation. It has a soft, spongy texture and adds an extra layer of flavor and texture to salads. It is also known as Lao sour pork sausage, which is due to the extensive use of garlic and the flavor created by the fermentation process. Learn more about Catfish Mu.

Naem Hao Recipe Overview

Naem Khao is an absolutely legendary and delicious blend of crunchy, sour and spicy flavors that fuse som moo and other salad flavors into a balanced harmony of flavors. This generously spiced salad is a favorite of people in Thailand and Laos, and hopefully you too.

Ingredients

Rice balls

  • 3 cups cooked jasmine rice
  • 1 whole Kokosnuss, frisch gerieben
  • Cooking oil

Salad mix

  • 2 cups Lao sour pork sausage, Catfish Mu, cut into small pieces
  • 3 pickled garlic, ha ha ha
  • 1 lime, juice
  • 2 tablespoons fish sauce
  • 1 tablespoon of sugar
  • 1 onion
  • 1 shallot, sliced
  • 3 spring onions, finely chopped
  • 1 cup coriander, finely chopped
  • ½ cup warm mint, finely chopped.
  • ½ cup plain mint, finely chopped.
  • ¼ Tasse geröstete Erdnüsse

Garnish

  • Fresh vegetables to serve
  • Roasted dry pepper (optional)
  • Lettuce leaves

Instructions

  1. Finely chop the onions and shallots. Soak them in an ice bath while you cook the leftovers.
  2. clear coconut. Put the big bowl down.
  3. Place the coconut in a large bowl. Add the rice. Mix the coconut and rice with your hands.
  4. Roll out the mixture into a rice croquette of 2 cm.
  5. Heat the oil in a pan or frying pan.
  6. Beat two eggs in a large bowl. Dip the balls in the egg mixture. Then turn the balls in the cooking oil.
  7. Let the balls become a dark yellow-brown colour. Fry until crisp and golden brown. Remove from pan and place on kitchen paper to drain excess oil.
  8. Once cooled, mash the rice balls and place in a large bowl.
  9. Drain the onions and shallots.
  10. In a large bowl, add onion, green onions, sour pork sausage, pickled garlic, lime juice, fish sauce, sugar, cilantro, spearmint and plain mint.
  11. Peanut above. Serve with lettuce, dried chili and other fresh vegetables.

nuts

Naem Kao can be kept in the refrigerator for 4 days. It can then be served fresh. It shouldn’t be frozen.

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Performance information:

Give it up: 12

Power: 1

The amount for the deposit :

Calories : 374Total fat: 18gSaturated fat: 6gOverfat: 0gSaturated fat: 10gCholesterol: 41mgSodium: 754mgCarbons: 41gFibre: 2gSugar: 18gProtein: 13g

Other Southeast Asian Lao recipes you might like

Here are some other authentic and delicious Lao recipes that you will love:

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