Nam Khao
Prerna Advani
by Prerna Advani


  • Laotian
  • Vegan

Laotian crispy rice salad!

The recipe I used is adapted from Cook Eat World


Per 2 servings:

For the rice:

  • 2 cups leftover Jasmine rice, refrigerated overnight
  • 3 tablespoons Thai red curry paste
  • 1 teaspoon ginger, minced
  • 2 teaspoons minced garlic
  • 1 shallot, minced
  • 3-4 kaffir lime leaves, finely chopped
  • 1 tablespoon fish sauce
  • salt, to taste
  • 1 egg
  • 1 tablespoon corn starch
  • 1/4 cup oil

For the salad dressing:

  • 2 tablespoond fish sauce
  • 1 tablespoon brown sugar
  • sqeeze of lime juice
  • 1 tablesoon rice vinegar
  • 1 teaspoon minced garlic
  • 1/2 tablespoon cilantro paste or handful of fresh cilantro
  • chili flakes, to taste (optional)
  • 1/4 cup boiling water

For the salad:

  • 2 cups lettuce
  • handful of chopped mint
  • 1/3 cup Thai Basil, roughly chopped
  • roasted peanuts, as garnish
  • 2 scallions, chopped, as garnish


  • In a mixing bowl, combine all the ingredients for the rice except the oil.


  • Heat the oil on a large pan. Add the rice mixture and allow it to cook until crispy at the bottom.


  • Flip the rice to cook the other side.


  • Once rice is cooked, remove from heat and set aside.

  • In another bowl, combine all the ingredients for the salad dressing. Add the lettuce and toss.


  • Assemble the salad by adding the rest of the salad ingredients on top of the lettuce and the crispy rice on top of that.


  • Garnish with peanuts and scallions. Enjoy!
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