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Nam Khao - Laotian Rice Ball Salad
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4 from 2 votes

Nam Khao – Laotian Rice Ball Salad

This salad can easily serve as a main course summer meal.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salad
Cuisine: Laotian
Servings: 7


  • 2 cups cooked jasmine rice
  • 2 cups ground pork
  • 1 cup frozen grated coconut defrosted (or freshly grated coconut)
  • 2 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon soy sauce
  • 2 beaten eggs
  • 4 thinly sliced shallots
  • Oil for deep frying
  • Salad Ingredients:
  • 7 oz. Laotian sausage or som moo
  • 1 tablespoon oil
  • 7 dried red chiles
  • 4 cups firmly packed lettuce greens per serving
  • 7 limes
  • 1 cup dry roasted peanuts coarsely chopped
  • 1/3 cup finely chopped cilantro


  • Combine all rice ball ingredients except the oil. Mix well until thoroughly combined. Form into small meatballs, 26-28 in quantity. Refrigerate for at least 30 minutes. (this helps them firm so that they will not break apart when frying). You can also make them a day in advance and leave them overnight in the refrigerator.
  • Heat enough oil for deep frying. Fry until golden brown on all sides, about 5 minutes. Drain on paper towels. Leave to cool for 5 minutes.
  • Saute sausage in an oiled skillet.
  • In a skillet heat oil. Add chiles and fry until they soften a little, 1-2 minutes. Leave to cool for a minute and break into pieces.
  • Toss lettuce with lime juice, peanuts, cilantro and chiles.
  • Break apart the rice balls by hand.
  • To serve, add the broken rice balls and sausage on top.
  • Garnish with the edible flowers.


You can also roll the ingredients into lettuce leaves and serve them as lettuce wraps. It is also sometimes served with banana blossoms.