[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
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