LAOTIAN NAM KHAO
Recipe by the Leek and the Carrot
This recipe is a little involved since it calls for letting the rice rest, shaping it into balls, and frying it. Though it has a longer than average ingredient list and takes a little more work, it is well worth the effort and fun if you have the time.
Serves 4-6
Takes 2 hours
Ingredients:
4 cups water
2 cups white rice
Kosher salt
2 green garlic stalks, minced
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon sriracha
1 tablespoon cornstarch
2 teaspoons brown sugar
1 egg
Vegetable oil
For dressing:
3 tablespoons rice wine vinegar
2 tablespoons sugar
2 tablespoons oyster sauce
1 green garlic stalk, finely chopped
1/4 teaspoon red pepper flakes
1/3 cup boiling water
To serve:
6-8 ounces salami (we used three Driftless Provisions Saucisson Sec salamis), cut into small pieces
3/4 cup roughly chopped cilantro (stems are fine)
1/2 cup thinly sliced mint leaves
1/2 yellow onion, thinly sliced and soaked in cold water
1/2 cup roasted peanuts
2-3 heads mini romaine, washed and dried, leaves separated
Ingredients:
Bring water to a boil in a large saucepan. Add rice and a large pinch of kosher salt. Reduce to low and cook for 18 minutes. Remove from heat and leave covered for 5 minutes. Lay out on a large baking sheet and allow to cool. On the counter is fine, but if you have room in the freezer, it will make the process a little faster. You want the rice to be cool to the touch before you shape them into balls (on the counter, letting them sit for an hour is enough).
While the rice cools, prepare the rest of your meal. In a small bowl, combine vinegar, sugar, oyster sauce, green garlic, and red pepper flakes. Whisk together then whisk in boiling water. Set aside.
Prep your remaining ingredients while the rice finishes cooling.
When the rice is ready, add it to a large bowl with green garlic, fish sauce, soy sauce, sriracha, cornstarch, brown sugar, and egg. Stir together and then form rice mixture into 2-inch balls. It will be sticky to work with so don’t worry about losing some on your hands.
In a large skillet, bring an inch or two of oil to 350 degrees over medium heat. Add as many rice balls as easily fit without crowding the pan (probably 6-9). Fry for 4 minutes on each side and remove to a paper towel to drain. Repeat with remaining rice balls.
When ready to serve, break 4-5 rice bowls onto your plate. Top with salami, cilantro, mint, onion, and peanuts. Spoon sauce over everything and serve with lettuce leaves on the side. Use the lettuce leaves to eat the rice salad or roughly chop lettuce and eat with a fork.