[Laos] How to cook Rice balls and sour pork salad (nam khao with som moo)

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How to cook Rice balls and sour pork salad (nam khao with som moo)

Ingredients

  • 2 tbsp fish sauce
  • 1 lime, juiced
  • 1 tsp white sugar
  • 4 kaffir lime leaves, finely shredded
  • pinch of salt
  • 65 g (½ cup) crushed roasted peanuts, plus 70 g (½ cup) roasted whole peanuts
  • ½ cup thinly sliced spring onions
  • ½ cup coriander leaves
  • butter lettuce cups or betel leaves (see Note) whole peanuts and deep-fried dried chillies, to serve
Som moo (sour pork)
  • 500 g lean pork, minced twice
  • 1 cup pork skin, finely shredded
  • 5 garlic cloves, crushed
  • 2 tsp sugar
  • 2 tsp salt
  • ½ cup cooked sticky rice, washed
Red curry paste
  • 6 large dried chillies, soaked, drained, seeded and sliced
  • 1 kaffir lime, rind finely shredded, or 6 finely shredded kaffir lime leaves
  • 10 red Asian shallots
  • 1 small knob fresh galangal
  • 2 lemongrass stalks, white part only
  • 1 tbsp shrimp paste
  • 2 tbsp sweet paprika, optional
Nam khao (rice balls)
  • 740 g (4 cups) hot steamed jasmine rice
  • pinch of salt
  • 1 cup shredded fresh coconut, soaked in warm water to cover, squeezed and juice reserved
  • 175 g (1 cup) cooked crabmeat, flaked
  • 2 tbsp fish sauce
  • 2 tsp white sugar
  • 3 eggs
  • 2 tbsp cornflour
  • vegetable oil, for deep-frying

Directions