Nam Khao Tod
Quick Summary: This classic Lao dish features crispy fried rice balls crumbled and mixed with cured pork, herbs, coconut, and peanuts for a crunchy and flavorful lettuce wrap experience.
Source: Saeng Douangdara
>> servings: 2
Rinse the @jasmine rice{2%cups} and then bring it to a boil with the @water{2.5%cups} for ~{15%mins} on low with the #pot{} covered. Put the cooked rice on a #tray{} and cool for ~{1%hour}.
In a #small bowl{}, whisk the @eggs{1} and add @red curry paste{3%tbsp} and @sugar{1%tbsp}.
Add the cooled cooked rice in a #large bowl{}, then add the curry egg mixture. Add @dried coconut shreds{1%cup} and minced @lime leaves{2%tbsp} then mix.
Form hand full sized disks.
Heat cooking oil to 350F and fry for ~{10%mins}.
In a #large bowl{}, add the fried rice balls and crumble.
Add the @fish sauce{2%tbsp}, juice of @lime{1%whole} and mix well. Add a large pinch of @salt{} to taste.
Add the diced @cured pork{1%cup}, @pork skin{1%cup}, diced @cilantro{½%cup}, diced @green onion{½%cup}, and lightly crushed @roasted peanuts{¼%cup} and gently mix.
Garnish with @fried chili{} then eat it as a @lettuce{} wrap.