[Laos] 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

• 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

• 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

• 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