A taste and textural senastion, this amazing rice salad from Laos is one of the highlights of South East Asian Cuisine. Wonderful crisp and flavoursome rice creates a base for fresh herbaceous elements alongside the sour fermented sausage 'Nam'. A triumph!
Cook the rice until done. Remove from the heat and spread into a layer on a sheet pan (loosely covered with paper towels) to cool and dry a little. (about 2 hours)Meanwhile, prepare all the other ingredients, ready to assemble.
When the rice is cooled, in a bowl, mix together all the other rice ball ingredients with the rice (except the oil).
Wet your hands in a little water and then create small balls (about 2-inches) with the rice mix. Arrange on a plate while you repeat the process to use up all the mix. Refrigerate until needed.
In a medium saucepan or fryer heat the oil (about 3-inches for a pan) until hot (around 160ºC / 320ºF) – a cube of bread should sink then gently rice to the surface bubble when added. If the oil is too hot, remove from the heat and cool.Gently add about 5-6 balls into the oil and fry for 3-4 minutes each until crisp. Remove and drain on paper towels while you fry the rest in batches.
To make the dressing
Combine all the ingredients (except water) then pour in the freshly boiled water and whisk. Leave to cool completely.
Arranging the salad
Using your hands, break up the cooled rice balls into rustic pieces into a large salad bowl.
Toss together the rice pieces with all the other salad ingredients. Pour over a little dressing and mix well.
Notes
I like to serve Nam Khao, the traditional way, with lettuce leaves to wrap spoonfuls of salad with. On the side I like extra dressing with a few lime wedges and some sliced tomato and cucumber.