lao food

A Lao crispy rice salad (Nam Khao) with crispy, chewy textures with a balance of sweet, tart, salty and spiciness.

Lao Crispy Rice Salad (Nam Khao)

rice

Thai red curry paste

garlic ((minced))

shallot ((minced))

kaffir lime leaves

sugar

fish sauce

water

lime ((juiced))

rice vinegar

red birdseye chili ((sliced))

som moo ((fermented meat sausage))

mint

basil

cilantro

onions

peanuts

rice powder

shallots ((sliced and soaked in cold water to remove the raw bite))

green onions ((chopped))

birdseye chili peppers

lime juice

Soak the sticky rice for a minimum of 4 hours. Drain water

In a pot, bring water to a boil and pour the rice into a colander and set on top of the pot. Put the lid on and steam for 15 mins.

After 15 minutes, turn the rice over in the colander so the other side can be steamed for 15 minutes. Steam rice until it is translucent. (Be careful, the colander is very hot!)

Remove rice from the pot, put it into a bowl and cover with a towel for 15-30 minutes until warm and sticky.

Add in the curry paste, lime leaves, garlic, shallot, sugar, fish sauce and egg and mix well.

Set deep fryer to 350F (176C), or medium heat on a pot of oil on the stove.

Create rice balls or oval patties with the rice mix. (Oil your hands so they don't stick to your hands)

Deep fry them for 3 minutes or until golden brown.

Set aside to cool.

Crispy Rice Balls

Combine the sugar and the hot water first to melt it evenly into the water.

Then add the remainder of the ingredients and put it in the fridge to cool

Nuoc Cham Dressing

Break up the rice balls and som moo and put into a bowl

Add in the toppings and dressing and mix well

Serve with lettuce leaves

Eat with a spoon or wrapped in lettuce :)

Putting the Salad Together

A Whole30 and Paleo take on the traditional Thai Crying Tiger Beef.

Crying Tiger Beef (Whole30, Paleo)

tbsp fish sauce

tbsp coconut aminos

tsp black pepper

avocado oil

tbsp shallots

green onions (finely sliced)

tsp finely chopped cilantro

tamarind concentrate (*)

½ tbsp 100% apple juice (or ½ tbsp sugar)

tbsp red pepper chili flakes

raw cashews

Marinate the steak in fish sauce, coconut aminos, and black pepper for 15-20 minutes.

Preheat a cast iron skillet or grill over medium-high heat with avocado oil.

Place steak into skillet and cook for 5-7 minutes per side or longer if you want your steak more on the well-done side. This will get you medium to medium rare depending on thickness of steak.

Let the steak rest for at 10 minutes before slicing into thin pieces. Serve with dipping sauce and fresh vegetables.

Steak

Mix all of the ingredients but the toasted cashew powder together.

Taste to see if you want it spicier or more sour. Adjust to your preference.

Add the toasted cashew powder right before serving.

Nam Jim Jeaw (Spicy Dipping Sauce)

Toast the cashew in a skillet over medium heat until golden brown and fragrant. It will be about 10-15 minutes.

Place the cashews in a mortar and grind until it's a fine powder with a pestle. You can also grind it in a food processor.

Toasted Cashew Powder

Top 2 lao food recipes from across the web

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Top Tags

Lao Crispy Rice Salad (Nam Khao)

Crying Tiger Beef (Whole30, Paleo)

Top 2 lao food recipes from across the web

The most viewed lao food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lao Crispy Rice Salad (Nam Khao)

Crying Tiger Beef (Whole30, Paleo)

The most viewed lao food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine