Lao Naem Khao

Name: Lao Naem Khao
Yield: 4
Ingredients: 1 Onion; 1 tablespoon Sugar; dashes Vegetable Oil; 1 cup Coriander; Lime; 2 tablespoons Fish Sauce; 0.5 cups Mint; 3 Spring Onions; 3 cups Jasmine Rice; 1 Coconut; 1 Shallots; Lettuce; 2 cups Sour Pork Sausage; 2 Pickled Garlics; 0.5 cups Hot Mint; 0.25 cups Roasted Peanut; Vegetables

Difícil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 4 (estimated)

Nutrition facts

Protein8 %12 g
Carbs84 %124 g
Fat8 %5 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	595 kcal	249 kcal
Protein	12 g	5 g
Carbs	124 g	51.9 g
Fat	5 g	2.1 g

One serving is about 239 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty66/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Pork - Laos

Ingredients

1 Onion (sliced)
1 tablespoon Sugar
dashes Vegetable Oil
240 ml CorianderOriginal: 1 cup
Lime (Juice of 1)
2 tablespoons Fish Sauce
120 ml MintOriginal: 0.5 cups
3 Spring Onions (finely chopped)
720 ml Jasmine RiceOriginal: 3 cups
1 Coconut
1 Shallots (sliced)
Lettuce (To serve)
480 ml Sour Pork SausageOriginal: 2 cups
2 Pickled Garlics (diced)
120 ml Hot MintOriginal: 0.5 cups
60 ml Roasted PeanutOriginal: 0.25 cups
Vegetables (To serve)

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Slice the onion and shallots thinly. Let them soak in a ice water bath while preparing the rest of the meal.
Grate the coconut. Put in a large bowl.
Add the coconut in a large bowl. Add the rice. Using your hands, mix the coconut and rice together.
Roll the mixture to form 2-inch rice ball croquettes.
Heat up the cooking oil in a pot or pan.
Beat two eggs and a large bowl. Dip the balls into the egg mixture. Then, drop the balls into the cooking oil.
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.
Once cooled, break apart the rice balls and add into a larger bowl.
Drain the onion and the shallots.
Make sure you tear the pork sausage up into small pieces. You can use a knife too, but the traditional method is tearing.
In the large bowl, add in the onion, shallots, sour pork sausage, pickled garlic, lime juice, fish sauce, sugar, cilantro, hot mint, regular mint.
Top with peanuts. Serve with Lettuce, dry chilli, and other fresh vegetables.
Preserving Naem Khao Recipe
Naem Khao can be kept in the refrigerator for 4 days. It can then be served chilled.
It should not be frozen.
Serving Naem Khao
Nam Khao is generally served with lettuce leaves and a variety of different herbs like hot mint, mint, basil, and perilla.