Nhem (Laotian Crispy Rice Salad) Recipe

Name: Nhem (Laotian Crispy Rice Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces coconut milk (do not shake can, you will want to use only the thick, creamy part); 3 tablespoons red curry paste; 8 cups cooked white rice; 1/3 cup coconut, shredded; 1 tablespoon sugar; 1 pinch salt; cornstarch, for dusting; 3 eggs, beaten; oil (for deep frying); 1 lb Spam, chopped (you are supposed to use Som Moo); 1/2 cup shallot, sliced; 3 tablespoons fish sauce; fresh cilantro, chopped for garnish; of fresh mint, chopped for garnish; dried chili; roasted peanuts, crushed

Servings: persons

12 ounces coconut milk (do not shake can, you will want to use only the thick, creamy part)
3 tablespoons red curry paste
8 cups cooked white rice
1/3 cup coconut, shredded
1 tablespoon sugar
1 pinch salt
cornstarch, for dusting
3 eggs, beaten
oil (for deep frying)
1 lb Spam, chopped (you are supposed to use Som Moo)
1/2 cup shallot, sliced
3 tablespoons fish sauce
fresh cilantro, chopped for garnish
of fresh mint, chopped for garnish
dried chili
roasted peanuts, crushed

1
In a large bowl, combine coconut milk (just the thick, creamy part of the can), red curry paste, sugar, salt and grated coconut; add the rice and mix well so that the rice absorbs all the liquid.
2
Form the rice mixture into tennis-sized balls and pack tightly so they do not fall apart while frying.
3
Dip the balls into the egg, then dredge with cornstarch.
4
Deep fry (medium high) until golden brown; let cool slightly.
5
Break the balls apart into a clean bowl, gently stir, and bring to room temperature; if desired, reserve some of the crust to deep fry until crispy.
6
Add the chopped Som Moo (or Spam), shallots, season with fish sauce and a little lime (some people add a little sugar too), chopped cilantro, mint, then lightly toss to combine.
7
If desired, return the reserved crusts to the deep fryer until crispy, then drain on paper towels; once cooled enough to handle, crumble them onto the rice mixture or serve on the side.
8
Add peanuts and toss; garnish with dried chilies.

1506

kcal

Calories

Fat

301

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 ounces coconut milk (do not shake can, you will want to use only the thick, creamy part), 3 tablespoons red curry paste, 8 cups cooked white rice, 1/3 cup coconut, shredded, and more.

Yes, Nhem (Laotian Crispy Rice Salad) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Nhem (Laotian Crispy Rice Salad)

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