Nam Khao (Crispy Rice Salad) | Saveur

Step 1

Instructions

Step 2

Make the rice cakes: In a fine-mesh strainer, rinse the rice until the water runs clear, then set aside for 5 minutes to drain. Transfer the rice to a pot, pour in 2 cups of water, and turn the heat to high. When the water boils, stir once, then turn the heat to low, cover, and cook for 15 minutes. Without opening the lid, remove from the heat and let sit for 10 minutes to steam. (Alternatively, cook the rice in a rice cooker according to the manufacturer’s instructions.) Use a fork to fluff the rice, then set aside uncovered until cooled to room temperature, about 30 minutes. In a large bowl, whisk together the coconut milk, fish sauce, oyster sauce, black pepper, curry paste, and egg. Add the rice and use your hands to combine. Using wet hands, form ½ cup of the rice mixture into a puck-shaped cake measuring about 3 inches in diameter and 1 inch thick. Transfer to a plate and repeat with the remaining rice. Into a large pot set over medium-high heat, pour the oil to a depth of 2 inches and attach a deep-fry thermometer. When the temperature reads 350°F, add enough rice cakes to fill the pan without overcrowding and fry, turning once, until crisp and golden, about 8 minutes. Transfer to a paper-towel-lined plate and repeat with the remaining rice cakes. Do not remove from the heat. Make the salad: To the pot, add the whole chiles and fry until beginning to brown, about 30 seconds. Transfer to the plate with the rice cakes and turn off the heat. In a large bowl, stir together the lime juice, fish sauce, salt, sugar, and ground chiles. Tear the rice pucks into bite-size pieces and add to the lime juice mixture, then add the naem, peanuts, cilantro, mint, and scallions and toss to combine. To serve, cover half of a platter with the lettuce leaves, then scrape the nam khao onto the other half. Sprinkle with the fried chiles and serve.