Nam Kow Recipe
Crispy rice salad, cured pork sausage, herbs, peanut, Thai chili, served with leaf lettuce.
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Crispy Rice
In a pot, add water and bring to a boil. Add rice and cook until tender. Once cooked, drain and let it cool. Spread the rice on a baking sheet and bake at 200°C (400°F) until crispy. Allow to cool.
- 2
Prepare the Sausage
Slice the cured pork sausage into small rounds or cubes. You can lightly fry them in a pan for a few minutes until they are slightly crispy, then remove from heat.
- 3
Mix the Salad
In a large bowl, combine the crispy rice, cured pork sausage, fresh herbs, roasted peanuts, and sliced Thai chili peppers.
- 4
Dress the Salad
In a small bowl, mix together lime juice and fish sauce. Pour over the salad mixture and toss gently to combine.
- 5
Serve
To serve, place a portion of the salad on a leaf of lettuce and enjoy it as a fresh wrap.
