Nhem Laotian Crispy Rice Salad
Delight your taste buds with the bold and vibrant flavors of *Nhem Laotian Crispy Rice Salad*, a beloved Southeast Asian dish that combines irresistible textures and enticing aromas. This unique recipe features crispy fried jasmine rice balls infused with aromatic red curry paste and coconut shreds, adding a satisfying crunch to every bite. Tossed with tangy lime juice, savory fish sauce, and fragrant herbs like fresh mint and cilantro, the salad is further elevated by the addition of cured pork sausage (som moo), roasted peanuts, and a hint of red chili flakes for optional spice. Served in crisp lettuce leaves, this dish is a perfect balance of savory, spicy, and refreshing flavors, making it ideal as a shareable appetizer or a light, flavorful side. Whether you're seeking a crowd-pleasing starter or a taste of authentic Laotian cuisine, this salad is sure to impress!
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Recipe Information
Ingredients
- 4 cups cooked jasmine rice
- 2 tablespoons red curry paste
- 3 tablespoons unsweetened coconut shreds
- 1 teaspoon salt
- 2 tablespoons water
- 2 cups vegetable oil (for frying)
- 6 ounces cured pork sausage (som moo), sliced
- 1 cup roasted peanuts
- 3 scallions, chopped
- 1 cup fresh cilantro leaves, chopped
- 1 cup fresh mint leaves
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 teaspoon sugar
- 0.5 teaspoon red chili flakes (optional)
- 10 lettuce leaves (for serving)
Instructions
In a large mixing bowl, combine the cooked jasmine rice, red curry paste, coconut shreds, and salt. Mix thoroughly to ensure the curry paste is evenly distributed.
Add 2 tablespoons of water to the rice mixture to help it bind, and form the mixture into small balls around the size of a golf ball.
In a deep skillet or pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
Fry the rice balls in batches until golden and crispy on the outside, about 3–4 minutes per batch. Remove and drain on a paper towel-lined plate.
Once cool, gently crumble the fried rice balls into a large mixing bowl. Leave some chunks intact for added texture.
Add the sliced cured pork sausage, roasted peanuts, chopped scallions, cilantro, and mint leaves to the crumbled rice.
In a small bowl, whisk together the fish sauce, lime juice, sugar, and red chili flakes (if using). Taste and adjust for balance as needed.
Pour the dressing over the rice mixture and toss well to combine.
Serve the Nhem with lettuce leaves for wrapping. Enjoy as a refreshing appetizer or side dish!
Nutrition Facts
Calories |
7003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 587.9 g | 754% | |
| Saturated Fat | 94.2 g | 471% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 7352 mg | 320% | |
| Total Carbohydrate | 384.3 g | 140% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 19.6 g | ||
| Protein | 110.3 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1033 mg | 79% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3831 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
