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|Alternative names||Nem Thadeua, Lao crispy rice salad, Lao fried rice ball salad|
|Place of origin||Laos|
|Region or state||Vientiane|
|Main ingredients||Rice balls, som moo, peanuts, grated coconut, scallions or shallots, mint, cilantro, lime juice, fish sauce|
Nam Khao (Lao: ແໝມເຂົ້າ), Nem Thadeua (Lao: ແຫນມ ທ່າ ເດືອ), Yam Naem (Thai: ยำแหนม), Yam Naem Khao Thot (Thai: ยำแหนมข้าวทอด) or Naem Khluk (Thai: แหนมคลุก) also known as Lao crispy rice salad, Lao fried rice ball salad, Nam Khao Tod, Yam Naem Khao Tod, Naem Khao, Nem Khao, Nam Khun or Naem Khao is a very popular Lao appetizer salad originating from Tha Deua, a small port village, in Vientiane, Laos.
Nam Khao can be found at street stalls, restaurants, or served communal/potluck style on large trays at parties and other celebratory events. The dish has spread to Northeastern Thailand (Isan) and the rest of Thailand when Laotians and ethnic Lao from the Isan region migrated to Bangkok for work. The dish is also gaining popularity in the West where the Laotians have immigrated.
Nam Khao is made with deep-fried rice balls (similar to a spherical croquette), chunks of Lao-style Vietnamese fermented pork sausage (som moo or naem chua), chopped peanuts, grated coconut, sliced scallions or shallots, mint, cilantro, lime juice, fish sauce, and other ingredients. Nam Khao is traditionally eaten as a wrap by filling individual leaves (i.e. lettuce) with a spoonful of the tangy Nam Khao mixture and then topping it with fresh herbs and dried chili peppers.
The traditional Lao method of making Nam Khao involves seasoning a batch of cooked rice with red curry paste, sugar, salt, and grated coconut, and then forming the mixture into tightly packed large rice balls to be coated with eggs and then deep-fried to form crispy rice balls. Prior to serving, the crispy rice balls are broken into little chunks of rice and then mixed with the rest of the ingredients to form the eventual crispy rice salad.
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