Lao Naem Khao

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Slice the onion and shallots thinly. Let them soak in a ice water bath while preparing the rest of the meal.
2. 2Grate the coconut. Put in a large bowl.
3. 3Add the coconut in a large bowl. Add the rice. Using your hands, mix the coconut and rice together.
4. 4ShapeRoll the mixture to form 2-inch rice ball croquettes.
5. 5Heat up the cooking oil in a pot or pan.
6. 6WhiskBeat two eggs and a large bowl. Dip the balls into the egg mixture. After that, drop the balls into the cooking oil.
7. 7Allow 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.
8. 8Once cooled, break apart the rice balls and add into a larger bowl.
9. 9Tip into a colander and drain the onion and the shallots.
10. 10Make sure you tear the pork sausage up into small pieces. You can use a knife too, but the traditional method is tearing.
11. 11In the large bowl, add in the onion, shallots, sour pork sausage, pickled garlic, lime juice, fish sauce, sugar, cilantro, hot mint, regular mint.
12. 12ServeTop with peanuts. Serve with Lettuce, dry chilli, and other fresh vegetables.
13. 13Preserving Naem Khao Recipe.
14. 14Naem Khao can be kept in the refrigerator for 4 days. It can then be served chilled.
15. 15It should not be frozen.
16. 16Serving Naem Khao.
17. 17Nam Khao is generally served with lettuce leaves and a variety of different herbs like hot mint, mint, basil, and perilla.