Crispy Veggie Rice Salad, Nam Khao Style

recipe of a crispy rice salad with veggies


Inspired by the Laotian Nam Khao recipe, this crispy rice salad is a true discovery!

As a lover of Asian cuisine, this Laotian dish completely won my heart. The crispy and chewy textures of this salad are simply divine and addictive, combined with a delicious balance of sweet, salty, and tangy flavors.

It's also a great recipe to use up leftover rice, usually a bit dehydrated at the bottom of the fridge…

For a fun and healthy touch, serve the salad in fresh, crunchy green lettuce leaves. This crispy rice salad is a unique recipe idea that can impress at a dinner party or a casual get-together, both for its absolutely delicious taste and the playful way it’s enjoyed!

 

Here’s a veggie version, but you can definitely add meat like in many Nam Khao recipes: pork, beef, chicken… The recipe is very easy to make, and the only step that might take a bit of time is baking the rice in the oven, you’ll need to wait until it gets nice and crispy. I purposely chose to bake the rice instead of frying it in lots of oil. It takes a little longer than frying in a pan, but it’s better if you want to keep it a bit healthier.

When you taste it, it’s pure bliss, a beautiful mix of flavors! The red curry warms up your palate, while the lime adds a tangy kick, and the herbs bring a refreshing touch!

 
 
Crispy Veggie Rice Salad, Nam Khao Style
crispy veggie rice salad nam khao style with lime, peanut, red ognon, mint, lettuce
 
 

  • Main Ingredients :

    • About 2 to 3 cups of leftover cooked rice (around 400-500g) the rice should be slightly dehydrated and dry; the drier it is, the crispier it will get

    • Thai red curry paste (1 teaspoon to 1 tablespoon depending on how spicy you like it)

    • 3 tablespoons neutral oil (like vegetable or canola oil)

    • 3 teaspoons soy sauce

    • 3 teaspoons sugar

    • Fresh herbs: green onions, mint, coriander (cilantro), or parsley

    • Peanuts

    • Grated coconut

    • Red onion

    • Lettuce leaves, washed and well-dried, nice and green and crunchy

    • Lime

    For the sauce :

    • 1 chili pepper, chopped

    • 1 large garlic clove, finely chopped

    • 1 tablespoon sugar

    • 1 teaspoon fish sauce

    • 2 tablespoons soy sauce

    • Juice of 1/2 lime

    • About 60 ml water

    Preparation :

  • Preheat the oven to 200°C (about 400°F).

  • In a bowl, mix the red curry paste with 3 tablespoons of oil, 2 teaspoons of soy sauce, and 3 teaspoons of sugar. Add the rice and toss to coat evenly.

  • Spread the rice on a baking sheet lined with parchment paper. Bake for about 30 minutes, stirring occasionally, until the rice becomes crispy.

  • While the rice is crisping, chop the herbs and thinly slice the red onion. I also thinly sliced some green chili for color.

  • In a pan, toast a small handful of peanuts and 3 tablespoons of grated coconut until the coconut turns lightly golden. Set aside.

  • Prepare the sauce: In a small bowl, mix the chili, garlic, and sugar. Add the fish sauce, soy sauce, lime juice, then dilute the sauce with some water and stir well.

  • Once the rice is crispy, combine it in a bowl with the herbs, the sauce, and finally the toasted coconut and peanuts mix.

  • Serve the crispy rice salad wrapped in fresh lettuce leaves.