Crispy Rice Salad with Fermented Pork — Naem Khluk
An Isaan crispy rice salad of crumbled deep-fried curry-rice balls tossed with sour fermented pork sausage, peanuts, lime, fish sauce, ginger, and herbs, plated with raw cabbage wedges for a crunchy tangy-spicy bite.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix 400g day-old jasmine rice with 60g red curry paste until every grain is stained red. Squeeze with damp hands into 8 tight golf-ball-sized balls, rest 5 minutes to firm. Slice 60g ginger thinly, slice 120g shallots thinly, break 400g naem sausage into pieces, chop 40g spring onion and 40g coriander, crumble 60g peanuts, halve 10 bird chillies.
Fry
Heat 600ml neutral oil in a deep saucepan over medium heat 3–4 minutes to 180°C. Carefully lower rice balls in (you may need to work in 2 batches to avoid crowding), fry 5–6 minutes turning often until surfaces crust deep red and shatter-crisp. Lift onto kitchen paper to drain and cool completely.
Build
Crumble cooled crispy rice balls into rough 1cm pieces over a wide bowl, creating a mix of large shards and smaller fragments. Add broken naem sausage and toss to combine.
Finish
Add 40ml fish sauce, 60ml lime juice, sliced ginger, sliced shallots, bird chillies, peanuts, spring onion, and coriander to the bowl. Toss off heat 30 seconds until evenly dressed and herbs are just bruised.
Plate
Taste for sour-salty-spicy balance, adjust with extra lime or fish sauce as needed. Pile salad high on plates alongside 200g raw cabbage wedges, scatter extra herbs and bird chillies across the top. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.