Nhem Laotian Crispy Rice Salad Food

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NAM KAO: LAO CRISPY FRIED RICE BALL SALAD



Nam Kao: Lao Crispy Fried Rice Ball Salad image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 12 to 14 servings

Number Of Ingredients 21

13 cups cooked rice, cooled (see Cook's Note)
1 cup grated coconut
1/4 cup chopped yellow onion (1/2 onion)
3 tablespoons red curry paste
1 tablespoon oyster sauce
1 tablespoon paprika
1 tablespoon salt
1 tablespoons granulated chicken-flavored soup base
1 tablespoon sugar
1 egg
5 cups neutral oil, for frying
Five 5-ounce packs cured pork/fermented pork sausage, cut into bite-size pieces (see Cook's Note)
1 bag cooked sliced pork skin (about 7 ounces), soaked in cold salted water, rinsed twice and air dried, optional (see Cook's Note)
1 cup chopped fresh cilantro
1 cup chopped green onion
1/2 cup julienned ginger, optional
2 tablespoons sugar
2 tablespoons roasted peanuts, optional
1 tablespoon lime juice
Fried whole chiles, as desired, optional
3 heads lettuce, for serving, optional

Steps:

  • For the rice balls: In a large mixing bowl, add the cooled rice, grated coconut, chopped onion, red curry paste, oyster sauce, paprika, salt, soup base, sugar and egg and gently toss until the rice mixes well with the other ingredients. Form small balls by squeezing the rice between both hands; remember to make them tight so they will not fall apart when frying. Rest the rice balls in the fridge for 1 hour before frying.
  • To fry the balls: Heat the oil in a large frying pan until a deep-fry thermometer registers 350 degrees F. Add the balls to the frying pan in batches of 6 to 7, making sure not to overcrowd the pan or the balls will stick together and the rice will break apart. Cook until golden brown, about 10 minutes. Transfer to a wire rack to drain the oil. Repeat with the remaining rice balls. Let cool for 1 hour at room temperature.
  • For the salad: In a large bowl, break the fried rice balls apart and add the cured pork, pork skin if using, cilantro, green onion, ginger if using, sugar, roasted peanuts if using, lime juice and fried chiles if using and gently mix them together well. Eat with or without lettuce.

NHEM (LAOTIAN CRISPY RICE SALAD)



Nhem (Laotian Crispy Rice Salad) image

Sometimes referred to as Laotian Fried Rice, it is actually a crispy rice salad. The rice is seasoned and formed into balls which are deep fried. Then the rice is broken up for serving. This recipe also calls for soured pork, or som moo. This can be found in Asian markets in the form of a sausage. If you can't find it, substitute spam (no, I am not kidding) that you have sprinkled with a little fresh lime juice to give it that "sour" flavor.

Provided by threeovens

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 16

12 ounces coconut milk (do not shake can, you will want to use only the thick, creamy part)
3 tablespoons red curry paste
8 cups cooked white rice
1/3 cup coconut, shredded
1 tablespoon sugar
1 pinch salt
cornstarch, for dusting
3 eggs, beaten
oil (for deep frying)
1 lb Spam, chopped (you are supposed to use Som Moo)
1/2 cup shallot, sliced
3 tablespoons fish sauce
fresh cilantro, chopped for garnish
of fresh mint, chopped for garnish
dried chili
roasted peanuts, crushed

Steps:

  • In a large bowl, combine coconut milk (just the thick, creamy part of the can), red curry paste, sugar, salt and grated coconut; add the rice and mix well so that the rice absorbs all the liquid.
  • Form the rice mixture into tennis-sized balls and pack tightly so they do not fall apart while frying.
  • Dip the balls into the egg, then dredge with cornstarch.
  • Deep fry (medium high) until golden brown; let cool slightly.
  • Break the balls apart into a clean bowl, gently stir, and bring to room temperature; if desired, reserve some of the crust to deep fry until crispy.
  • Add the chopped Som Moo (or Spam), shallots, season with fish sauce and a little lime (some people add a little sugar too), chopped cilantro, mint, then lightly toss to combine.
  • If desired, return the reserved crusts to the deep fryer until crispy, then drain on paper towels; once cooled enough to handle, crumble them onto the rice mixture or serve on the side.
  • Add peanuts and toss; garnish with dried chilies.

CRISPY RICE SALAD WITH KALE



Crispy Rice Salad with Kale image

This salad is inspired by one of the best bites of food I've ever had, the crispy rice salad at Hai Hai, an amazing Vietnamese restaurant in Minneapolis. It's got, like, four different layers of crunch and a dressing that's spicy, sweet, salty, and bright. I never knew I could love a salad this much!

Provided by Molly Yeh

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Canola or vegetable oil, for frying
4 cloves garlic, grated
1 teaspoon grated fresh ginger
1 Thai bird chile, thinly sliced
2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons sugar
1/4 cup dry roasted, unsalted peanuts
1 1/2 cups cooked jasmine rice (see Cook's Note)
4 cups chopped dinosaur kale
1 shallot, thinly sliced (about 1/4 cup)
1/2 cup whole fresh cilantro leaves

Steps:

  • Fill a cast-iron pan with 1 1/2 inches oil and heat to 350 degrees F. Line a sheet tray with paper towels and set aside.
  • Meanwhile, make your dressing. Combine the garlic and ginger in a large bowl. Add the Thai bird chile. Add 2 tablespoons hot oil from your cast iron into the mixture. Add the lime juice, fish sauce and sugar and whisk together. Let the mixture sit while you prepare your other ingredients.
  • Add the peanuts to the hot oil and fry until they are golden brown, about 2 minutes. Remove and add to the dressing. Mix to coat the peanuts.
  • In the same cast-iron pan, scatter the rice in the hot oil and fry until crispy and golden brown, about 5 minutes. Transfer the fried rice to the lined sheet tray to drain.
  • Add the kale, shallot, cilantro leaves and crispy rice to a large bowl and toss with the peanuts and dressing to taste. Serve immediately.

LAOTIAN FRIED RICE



Laotian Fried Rice image

zwt 9 thai this recipe looks cute.it also called for 1/4 c garlic,im not feeling that so its less in mine ,you can add if you want to feel very lonely or vampires are after you lol eggplant is asian and if you have yard long beans use those all veggies are in 1/2 " pieces you could add1/4 c of chicken if you have meat

Provided by Dienia B.

Categories     Asian

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup oil
3 garlic cloves, minced
1/2 cup eggplant, cut into 1/2 coins
1/3 cup green beans, minced
1/2 cup red onion, minced
1/3 cup bamboo shoot, minced
1/3 cup mushroom, minced, oyster if you got em
2 cups rice, cooked
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons chili paste
2 tomatoes, sliced roma
1 cucumber, peeled, sliced in jagged spears

Steps:

  • oil 6 deep coffee cups or rice bowls.
  • put slice of tomato in bottom of each
  • heat oil
  • stir fry garlic add green beans right away.
  • add eggplant.
  • add rest of veggies stirring fast
  • add rice add paste.
  • add rice.
  • add sauces.
  • toss to coat
  • pack into bowl press down,go to lip of bowl ,packing tight.
  • invert on plate alternate tomatoes and cucumbers so its like sitting on tomatoes and spears coming from circle.

Nutrition Facts : Calories 349.9, Fat 9.7, SaturatedFat 1.3, Sodium 504.6, Carbohydrate 59.1, Fiber 2.6, Sugar 3.3, Protein 6.5

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