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

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce is easier to find and offers a similar umami flavor.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide a nutty flavor with lower allergens.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity and flavor profile.

chili flakes

🥗Healthier: fresh chilies

💰Cheaper: paprika

Fresh chilies can provide a vibrant flavor without the heat.

Wash 400 grams of jasmine rice three times and add 400 grams of water to cook.

Prepare a simplified curry paste by soaking dry sweet red chilies for 20 minutes and finely mincing lemongrass, kaffir lime leaves, shallots, and garlic.

Crush the chilies with 1/4 teaspoon of salt, then add lemongrass, kaffir lime leaves, shallots, and garlic to the mortar and mix to create the curry paste.

Once the rice is cooked and fluffy, let it cool in a mixing bowl.

Add the curry paste, 1/4 teaspoon of salt, 1 tablespoon of fish sauce, and 1 egg to the cooled rice and mix well.

Incorporate 150 grams of minced pork and 50 grams of desiccated coconut into the mixture and mix again.

Form the mixture into balls about 5 centimeters in diameter, compacting them firmly.

Fry the rice balls at 180 degrees Celsius for 12 minutes, moving them occasionally to prevent overflow.

Once golden brown, remove the rice balls and place them on a rack to drain.

Fry some dried chilies for 20 seconds.

Shred 200 grams of fermented pork and mix it with 50 grams of shallots, 2 tablespoons of fish sauce, and 3 tablespoons of lime juice in a large container.

Roughly break up the fried rice balls, leaving big crispy pieces, and add them to the mixture with the fermented pork.

Finally, add 40 grams of spring onion and 25 grams of cilantro, and mix briefly to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens