This dish has its roots in Lao (naem khao), Vietnamese and Thai preparations. There is something so captivating in the precision and care that’s put into the flavors. This dish in particular sends your taste buds on a flavor journey with different textures and flavors.
| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Neutral cooking oil, for frying
- 1 large egg
- 4 cups cooked jasmine rice
- 3 tablespoons shredded coconut
- 2 tablespoons red curry paste
- 1 tablespoon makrut lime leaves, shredded
- 7 arbol chiles, without stems, plus more for garnish
- 8 ounces nem nuong sausage, shredded (see Cook’s Note)
- 1/4 cup grated fresh ginger
- 1/4 cup red onion, halved through the poles, then thinly sliced lengthwise
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- Zest from 1 lime plus 1/4 cup lime juice
- 1 clove garlic, grated
- 1/2 cup fish sauce
- 1/4 cup roasted peanuts, chopped
- Fresh shiso leaves and butter lettuce, for garnish
Instructions
- In a large Dutch oven or deep-fryer, pour several inches oil. Heat over medium-high heat to 350 degrees F.
- In a small bowl, whisk the egg. Add the rice, shredded coconut, red curry paste and lime leaves. Divide into 4 portions and shape into balls. Fry until golden brown, about 3 minutes, then drain on paper towels. Use the same cooking oil to fry the chiles until crispy, about 30 seconds.
- Once the rice balls are cool enough to handle, crumble them into a large bowl. Add the sausage, ginger, red onion, cilantro and mint and toss to combine. In a separate bowl, combine the lime zest and juice, garlic and fish sauce, whisking to combine. Pour the dressing over the rice, tossing until the dressing is absorbed.
- Garnish with the fried dried chiles, peanuts and shiso leaves and serve with butter lettuce for making wraps.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1210 |
| Total Fat | 96 g |
| Saturated Fat | 13 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 23 g |
| Cholesterol | 87 mg |
| Sodium | 3328 mg |
Reviews
Hi great to see a Nam Thadeua (aka nam khao) recipe on here!
Quick note: Nem Nướng is NOT the right name of the cured pork that goes in the dish. Nem Nướng is a grilled pork sausage (Nướng literally means grilled). If you send people looking for that, they will not be successful in replicating this dish. The correct ingredient in Lao is called “som moo” or in Vietnamese “nem chua”.
She meant “nam” not “nem nuong.” They are very different things. Nem nuong is a grilled honey meatballs/sausage. nam or som moo is a the fermented sausage in the recipe. This dish is actually called Nam Thedeua because it was created on the docks in Thadeua and became popularized in Thailand after refugees from Laos fled there. The nam she uses is also from a Lao supplier. Vietnamese nam has slight sweet taste and they usually use beef aka nem chua.