Naem khao ( lo, ແໜມເຂົ້າ), also known as yam naem ( th, ยำแหนม) is a very popular Lao appetizer

salad A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a va ...

originating from Tha Deua, a small port village, in

Vientiane Vientiane ( , ; lo, ວຽງຈັນ, ''Viangchan'', ) is the capital and largest city of Laos. Vientiane is divided administratively into 9 cities with a total area of only approx. 3,920 square kilometres and is located on the banks of ...

Laos Laos (, ''Lāo'' )), officially the Lao People's Democratic Republic ( Lao: ສາທາລະນະລັດ ປະຊາທິປະໄຕ ປະຊາຊົນລາວ, French: République démocratique populaire lao), is a socialist s ...

. Nam khao can be found at street stalls, restaurants, or served communal/potluck style on large trays at parties and other celebratory events. The dish has spread to Northeastern Thailand (

Isan Northeast Thailand or Isan ( Isan/ th, อีสาน, ; lo, ອີສານ; also written as Isaan, Isarn, Issarn, Issan, Esan, or Esarn; from Pali ''īsānna'' or Sanskrit ईशान्य ''īśānya'' "northeast") consists of 20 prov ...

) and the rest of Thailand when Laotians and ethnic Lao from the

region migrated to

Bangkok Bangkok, officially known in Thai as Krung Thep Maha Nakhon and colloquially as Krung Thep, is the capital and most populous city of Thailand. The city occupies in the Chao Phraya River delta in central Thailand and has an estimated populati ...

for work. The dish is also gaining popularity in the West where the Laotians have immigrated.

Other names

Naem khao is also known as naem Thadeua ( lo, ແໜມທ່າເດືອ), naem khao tod ( lo, ແໜມເຂົ້າທອດ), yam naem khao thot ( th, ยำแหนมข้าวทอด) or naem khluk ( th, แหนมคลุก) and translated or transliterated as Lao crispy rice salad, Lao fried rice ball salad.

Ingredients and preparation

Naem khao is made with

deep-fried Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Norma ...

rice balls (similar to a spherical

croquette A croquette is a deep-fried roll consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sau ...

), chunks of Lao-style Vietnamese fermented pork sausage (

som moo ''Naem'' ( th, แหนม, , also referred to as ''nham'', ''naem moo'', ''som moo'', ''naem maw'', ''chin som'') is a pork sausage in Laos and Thai. It is a fermented food that has a sour flavor. It has a short shelf life, and is often eaten ...

or naem chua), chopped

peanut The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics, important to both small an ...

s, grated

coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the f ...

, sliced

scallion Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus '' Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, c ...

s or shallots,

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cilantro Coriander (;

, lime juice,

fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Lao ...

, and other ingredients. Nam khao is traditionally eaten as a wrap by filling an individual lettuce leaf with a spoonful of the nam khao mixture and then topping it with fresh herbs and dried

chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

s. The traditional Lao method of making nam khao involves seasoning cooked rice with red

curry paste Indian curry pastes in a UK supermarket Curry paste usually refers to a paste used as a cooking ingredient in the preparation of a curry. There are different varieties of curry paste depending from the region and also within the same cuisine: *In ...

, sugar, salt, and grated coconut, and then forming the mixture into tightly packed rice balls to be coated with eggs and deep-fried until crispy. Prior to serving, the crispy rice balls are broken into little chunks and then mixed with the rest of the fresh ingredients to form the eventual crispy rice salad.

References

{{DEFAULTSORT:Nam khao Salads Street food Lao cuisine

Other names

Ingredients and preparation

See also

References