Lao Naem Khao

Ingredients

• 3 Cups Jasmine Rice
• 1 Coconut
• Splash Oil
• 2 cups Sour Pork Sausage
• 2 diced Pickled Garlics
• Juice of 1 Lime
• 2 tablespoons Fish Sauce
• 1 tablespoon Sugar
• 1 sliced Onion
• 1 sliced Shallots
• 3 finely chopped Spring Onions
• 1 cup Cilantro
• 1/2 cup Hot Mint
• 1/2 cup Mint
• 1/4 cup Roasted Peanut
• To serve Vegetables
• To serve Lettuce

Directions

1. Step 1: Slice the onion and shallots thinly. Let them soak in a ice water bath while preparing the rest of the meal.
2. Step 2: Grate the coconut. Put in a large bowl.
3. Step 3: Add the coconut in a large bowl. Add the rice. Using your hands, mix the coconut and rice together.
4. Step 4: Roll the mixture to form 2-inch rice ball croquettes.
5. Step 5: Heat up the cooking oil in a pot or pan.
6. Step 6: Beat two eggs and a large bowl. Dip the balls into the egg mixture. Then, drop the balls into the cooking oil.
7. Step 7: Allow the balls to turn a dark amber brown color. Deep fry until crispy, crunchy, and golden. Remove and set on paper towel to drain excess oil.
8. Step 8: Once cooled, break apart the rice balls and add into a larger bowl.
9. Step 9: Drain the onion and the shallots.
10. Step 10: Make sure you tear the pork sausage up into small pieces. You can use a knife too, but the traditional method is tearing.
11. Step 11: In the large bowl, add in the onion, shallots, sour pork sausage, pickled garlic, lime juice, fish sauce, sugar, cilantro, hot mint, regular mint.
12. Step 12: Top with peanuts. Serve with Lettuce, dry chilli, and other fresh vegetables.
13. Step 13: Preserving Naem Khao Recipe
14. Step 14: Naem Khao can be kept in the refrigerator for 4 days. It can then be served chilled.
15. Step 15: It should not be frozen.
16. Step 16: Serving Naem Khao
17. Step 17: Nam Khao is generally served with lettuce leaves and a variety of different herbs like hot mint, mint, basil, and perilla.