Lao Naem Khao

Instructions

1- Slice the onion and shallots thinly.

2- Let them soak in a ice water bath while preparing the rest of the meal.

3- Grate the coconut.

4- Put in a large bowl.

5- Add the coconut in a large bowl.

6- Add the rice.

7- Using your hands, mix the coconut and rice together.

8- Roll the mixture to form 2-inch rice ball croquettes.

9- Heat up the cooking oil in a pot or pan.

10- Beat two eggs and a large bowl.

11- Dip the balls into the egg mixture.

12- Then, drop the balls into the cooking oil.

13- Allow the balls to turn a dark amber brown color.

14- Deep fry until crispy, crunchy, and golden.

15- Remove and set on paper towel to drain excess oil.

16- Once cooled, break apart the rice balls and add into a larger bowl.

17- Drain the onion and the shallots.

18- Make sure you tear the pork sausage up into small pieces.

19- You can use a knife too, but the traditional method is tearing.

20- In the large bowl, add in the onion, shallots, sour pork sausage, pickled garlic, lime juice, fish sauce, sugar, cilantro, hot mint, regular mint.

21- Top with peanuts.

22- Serve with Lettuce, dry chilli, and other fresh vegetables.

23- Preserving Naem Khao Recipe Naem Khao can be kept in the refrigerator for 4 days.

24- It can then be served chilled.

25- It should not be frozen.

26- Serving Naem Khao Nam Khao is generally served with lettuce leaves and a variety of different herbs like hot mint, mint, basil, and perilla.