Lao Crispy Rice Salad: Nem Thadeua. A magical dish to taste absolutely!

Ingredients

• 400 g Jasmine Rice (Rinse three times before cooking)
• 400 g Water (Equal weight to rice for cooking)
• 5-6 pieces Dry Sweet Red Chilies (Seeds removed, soaked 20 minutes then drained)
• 10 g Lemongrass (Finely minced)
• 4 leaves Kaffir Lime Leaves (Finely minced (perfume lime leaves))
• 50 g Shallots (Finely minced)
• 2 pieces Garlic Cloves (Finely minced)
• 0.5 tsp Salt (Divided: 0.25 tsp for paste, 0.25 tsp for rice mixture)
• 3 tbsp Fish Sauce (1 tbsp in rice mixture, 2 tbsp in fermented pork topping)
• 1 large Egg (Beaten)
• 150 g Minced Pork (Fresh ground pork)
• 50 g Desiccated Coconut (Unsweetened)
• Enough for deep frying Vegetable Oil (Heat to 180°C)
• A handful Dried Chilies (Fry briefly for extra aroma)
• 200 g Fermented Pork (Som Mu) (Vietnamese fermented pork, tangy garlic flavor)
• 40 g Spring Onion (Thinly sliced)
• 25 g Cilantro (Roughly chopped)
• 3 tbsp Lime Juice (Freshly squeezed)
• A few Mint Leaves (For garnish (optional))

Instructions

1. Rinse and Cook Rice

   Rinse the jasmine rice three times under cold water, then combine 400 g rice with 400 g water in a saucepan. Bring to a boil, cover, reduce heat and simmer until the rice is fluffy but still firm, about 15 minutes.

   Time: PT15M

2. Cool the Rice

   Transfer the cooked rice to a large mixing bowl and spread it out to cool for about 5 minutes.

   Time: PT5M

3. Soak Chilies

   Remove seeds from the dry sweet red chilies, place them in a bowl of warm water and soak for 20 minutes. Then drain and pat dry.

   Time: PT20M

4. Prepare Curry Paste

   Finely mince the lemongrass, kaffir lime leaves, shallots, and garlic. In a food processor, blend the soaked chilies with 0.25 tsp salt, then add the lemongrass and lime leaves, and finally the shallots and garlic until a smooth paste forms.

   Time: PT5M

5. Combine Rice Mixture

   To the cooled rice add the curry paste, the remaining 0.25 tsp salt, 1 tbsp fish sauce, the beaten egg, minced pork, and desiccated coconut. Mix thoroughly until everything is evenly incorporated.

   Time: PT5M

6. Shape Rice Balls

   With wet hands, shape the mixture into balls about 5 cm (2 in) in diameter, pressing firmly to compact them.

   Time: PT5M

7. Heat Oil

   Fill the frying pan with enough vegetable oil to submerge the balls and heat to 180 °C (350 °F).

   Time: PT5M

   Temperature: 180°C

8. Fry Rice Balls

   Carefully lower the rice balls into the hot oil, being careful not to overcrowd the pan. Fry for about 12 minutes, turning occasionally, until they turn golden brown and crisp.

   Time: PT12M

   Temperature: 180°C

9. Fry Dried Chilies

   Add a handful of dried chilies to the oil and fry for about 20 seconds, then remove with tongs.

   Time: PT30S

   Temperature: 180°C

10. Break Up Rice Balls

    Place the fried rice balls on a rack to drain, then roughly break them into large crispy pieces in a large mixing bowl.

    Time: PT3M

11. Prepare Fermented Pork Topping

    Shred the fermented pork and combine with 50 g shallots, 40 g spring onion, 25 g cilantro, 2 tbsp fish sauce, and 3 tbsp lime juice. Toss gently and adjust seasoning with extra fish sauce or lime juice if needed.

    Time: PT5M

12. Assemble the Salad

    Add the fermented pork mixture to the broken rice pieces, toss briefly, then garnish with additional spring onion, cilantro, and mint leaves if desired.

    Time: PT3M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g