 | Some of this article'slisted sourcesmay not bereliable. Please help improve this article by looking for better, more reliable sources. Unreliable citations may be challenged and removed.(June 2019) (Learn how and when to remove this message) |
 | |
| Alternative names | Nem Thadeua, Lao crispy rice salad, Lao fried rice ball salad |
|---|---|
| Type | Salad |
| Place of origin | Laos |
| Region or state | Vientiane |
| Main ingredients | Rice balls,som moo,peanuts, gratedcoconut,scallions or shallots,mint,cilantro,lime juice,fish sauce |
Naem khao (Lao:ແໜມເຂົ້າ), also known asyam naem (Thai:ยำแหนม) is a very popular Lao appetizersalad originating fromTha Deua, a small port village, inVientiane,Laos.[1][2][3][4][5]
Nam khao can be found at street stalls, restaurants, or served communal/potluck style on large trays at parties and other celebratory events.[6] The dish has spread to Northeastern Thailand (Isan)[7] and the rest of Thailand when Laotians and ethnic Lao from theIsan region migrated toBangkok for work.[8] The dish is also gaining popularity in the West where the Laotians have immigrated. It was also named among the best street foods in Asia.[9][10]
Naem khao is also known asnaem Thadeua (Lao:ແໜມທ່າເດືອ,pronounced[nɛ̌ːmtʰāːdɯ̀a]),naem khao tod (Lao:ແໜມເຂົ້າທອດ,pronounced[nɛ̌ːmkʰȁːwtʰɔ̂ːt]),yam naem khao thot (Thai:ยำแหนมข้าวทอด,pronounced[jāmnɛ̌ːmkʰâːwtʰɔ̂ːt]) ornaem khluk (Thai:แหนมคลุก,pronounced[nɛ̌ːmkʰlúk]) and translated or transliterated as Lao crispy rice salad, Lao fried rice ball salad.[11]
Naem khao is made withdeep-fried rice balls (similar to a sphericalcroquette), chunks ofLao-style Vietnamese fermented pork sausage (som moo ornaem chua), choppedpeanuts, gratedcoconut, slicedscallions or shallots,mint,cilantro,lime juice,fish sauce, and other ingredients.[12] Nam khao is traditionally eaten as a wrap by filling an individual lettuce leaf with a spoonful of the nam khao mixture and then topping it with fresh herbs and driedchili peppers.[13]
The traditional Lao method of making nam khao involves seasoning cooked rice with redcurry paste, sugar, salt, and grated coconut, and then forming the mixture into tightly packed rice balls to be coated with eggs and deep-fried until crispy. Prior to serving, the crispy rice balls are broken into little chunks and then mixed with the rest of the fresh ingredients to form the eventual crispy rice salad.[13]
{{cite web}}:|author= has generic name (help)| Staples | |
|---|---|
| Soups / stews | |
| Salads / wraps | |
| Snacks / desserts | |
| Beverages | |
| Condiments | |
| Utensils | |
