Lao Inspired
Crispy Rice Salad
This accessible salad is inspired by the textures and bright herb-chile profile of Lao nam khao without claiming to reproduce the traditional fermented-pork dish. Seasoned jasmine rice is baked crisp,
6 servings · 20 minutes prep · 28 minutes cook
Ingredients
Ingredients
- 3 cups (495 g) cold cooked jasmine rice
- 2 tablespoons (30 g) red curry paste
- 1 large egg, beaten
- 2 tablespoons (30 ml) neutral oil
- 1/2 cup shredded coconut
- 2 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 1 teaspoon sugar
- 1 small shallot, thinly sliced
- 1 to 2 Thai chiles, sliced
- 1 cup mint leaves, loosely packed
- 1 cup cilantro leaves, loosely packed
- 2 cups shredded romaine
- 1/2 cup (70 g) roasted peanuts
Directions
Method
- Heat the oven to 425°F (220°C). Mix the cold rice, curry paste, egg, oil, and coconut. Spread on a parchment-lined 13-by-18-inch rimmed sheet pan in an even layer about 1/4 inch thick.
- Bake for 15 minutes. Divide the rice into broad sections with a spatula, turn the sections, and bake for 5 to 13 minutes more, until the edges are deeply golden and the centers feel dry and rigid rather than soft. Cool for 5 minutes and break into bite-size clusters.
- Whisk the fish sauce, lime juice, and sugar. Toss the rice clusters with the shallot, chiles, mint, cilantro, lettuce, peanuts, and dressing immediately before serving.
