Naem Khao - Crispy Rice Salad (gf**) Recipe

Cook rice

Rinse 1 cup jasmine rice under cold water until water runs mostly clear. Drain. Combine rinsed rice with 120 ml coconut milk, 120 ml water, and 1 tsp sea salt in a small saucepan. Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer 12–15 minutes until liquid is absorbed and rice is tender.

Dry & cool rice

Spread the cooked rice in a single layer on a rimmed baking sheet. Allow it to cool completely and dry for at least 30–45 minutes at room temperature (or refrigerate uncovered for 20–30 minutes). If using extra grated toasted coconut, sprinkle it over the warm rice before cooling and mix lightly so it adheres.

Crumble rice

Once cool and dry, use your fingers to break the rice into small crumbs — roughly pea-sized pieces. The drier the rice the better it will crisp.

Fry until crispy

Pour neutral oil into a medium heavy skillet or wok to a depth of about 1/2 inch (about 150–200 ml). Heat oil to 350°F (175°C) or until a small piece of rice sizzles immediately. Working in batches, add rice crumbs in a single layer and fry, stirring gently, until they puff and turn golden and crisp, about 2–4 minutes per batch. Use a slotted spoon to transfer cooked crisps to a paper towel-lined tray. Let cool.

Prepare cured pork

If the cured pork is firm, dice into small 1/4-inch pieces. In a small skillet over medium heat, warm 1 tsp oil and briefly sauté minced garlic (about 30 seconds) until fragrant. Add diced cured pork and the 1 tsp sugar and stir-fry just until warmed through and lightly caramelized, 1–2 minutes. If using additional smoked sausage or bacon, add now and cook until nicely browned. Remove from heat and set aside to cool slightly.

Thinly slice shallots and green onions. Roughly chop cilantro and mint. Wash and tear lettuce into bite-sized pieces. Arrange all in a bowl so they are ready to toss with the rice and pork.

Make the dressing

In a small bowl whisk together 2 tbsp fresh lime juice, 1.5 tbsp fish sauce, 1 tbsp warm water, and 1 tsp palm sugar until sugar dissolves. Add thinly sliced chiles to taste. Taste and adjust — it should be bright, salty, sour, and slightly sweet. Keep warm or at room temperature.

Prepare garnishes

Roughly chop roasted peanuts. If using a fried egg, fry in a small nonstick pan with a little oil until edges are crisp and yolk is to your liking. Have fried shallots and garlic ready.

In a large mixing bowl combine cooled crispy coconut rice (about 2 to 2 1/2 cups of fried rice crisps) and the sautéed cured pork. Add the torn lettuce, sliced shallots, sliced green onions, chopped cilantro, and chopped mint.

Pour the dressing evenly over the mixture — start with half and add more to taste. Toss gently but thoroughly so the dressing coats the ingredients and some crisps absorb flavor but remain crunchy. Taste and adjust with additional fish sauce, lime, or sugar as desired.

Transfer to a serving plate. Sprinkle toasted rice powder (or sesame), chopped roasted peanuts, fried shallots, and fried garlic over the top. If using, place the fried egg on the side or on top. Serve with extra lime wedges.