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Nhem Laotian Crispy Rice Salad Recipe

Experience the explosion of flavors and textures in this authentic Laotian Crispy Rice Salad (Nhem)! Forget bland fried rice – this dish features crispy, seasoned rice balls, tossed with savory soured pork (som moo) or a surprisingly delicious spam substitute, fresh herbs, and a tangy lime dressing. A perfect blend of crunchy, savory, and refreshing, this recipe is easier than you think! Get ready for a culinary adventure.

Prep Time 20 mins
Cook Time 35 mins
Calories 855.9 kcal
Protein 41g
Rating 5.0 (1 Reviews)
Nhem Laotian Crispy Rice Salad

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Nhem Laotian Crispy Rice Salad

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How to Make Nhem Laotian Crispy Rice Salad

  1. In a large bowl, combine 1 (13.5 oz) can coconut milk, 2 tablespoons red curry paste, 2 tablespoons sugar, 1 teaspoon salt, and 1/2 cup grated coconut. Mix thoroughly.
  2. Add 3 cups cooked day-old sticky rice and mix gently until the rice is evenly coated with the coconut milk mixture.
  3. Shape the rice mixture into tennis-ball-sized balls, packing them firmly to prevent them from falling apart during frying.
  4. Whisk 2 large eggs in a shallow dish. In another shallow dish, place 1/2 cup cornstarch. Dip each rice ball in the egg, then dredge in the cornstarch, ensuring it's evenly coated.
  5. Heat about 2 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully fry the rice balls in batches until golden brown and crispy, about 3-4 minutes per batch. Remove and set aside on a wire rack to drain excess oil.
  6. Let the fried rice balls cool slightly.
  7. Gently break the cooled rice balls apart into a large bowl. Stir gently and let them come to room temperature.
  8. (Optional) Reserve some of the crispiest rice ball crusts and deep fry them again until extra crispy. Set aside.
  9. Add 1 cup chopped som moo (or spam marinated in 1 tablespoon lime juice for 15 minutes), 1/2 cup thinly sliced shallots, 2 tablespoons fish sauce, 1 tablespoon lime juice, 1/2 cup chopped cilantro, and 1/4 cup chopped mint to the bowl with the broken rice balls. Toss gently to combine.
  10. (Optional) Re-fry the reserved crispy rice ball crusts until extra crispy. Drain on paper towels and crumble when cool enough to handle.
  11. Add 1/2 cup roasted peanuts to the salad and toss gently.
  12. Garnish with 1-2 dried chilies (or to taste). Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

76 g

Sugar

133g

Fat

101g

Carbs

36g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Salads Main Courses Lunch Main Dish / Dinner Side Dishes Pork Recipes Asian Gluten Free Summer Recipes Game Day Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Laotian Main Dish Rice Asian One Dish Meal Pasta Rice And Grains