Yam Naem Khao Tod (Crispy Rice Salad)
This vibrant Thai salad features crispy, fried red curry-seasoned rice, crumbled fermented pork sausage, and a medley of fresh herbs. It's tossed in a bright, spicy lime dressing, offering a delightful contrast of textures and flavors. A perfect dish for those who enjoy bold and aromatic Thai cuisine.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain crustaceans, eggs, fish, gluten, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 cupjasmine rice, cooked and cooled
- 2 tbspred curry paste
- 2 tbspcoconut milk
- 1 pcsegg
- 2 tbspall-purpose flour
- 2 cupvegetable oil, for frying
- 200 gnaem (fermented pork sausage), crumbled
- 0.5 cuproasted peanuts, roughly chopped
- 2 pcsshallot, thinly sliced
- 1 tbspginger, finely julienned
- 0.5 cupfresh mint leaves
- 0.5 cupcilantro, roughly chopped
- 2 pcsscallion, sliced
dressing
- 3 tbspfish sauce
- 3 tbsplime juice, freshly squeezed
- 1 tbspsugar
- 1 tspchili flakes
garnish
- 8 pcslettuce leaves, for serving(optional)
Equipment
slotted spoon · deep pan · paper towels · wok · large bowl · wire rack · small bowl · whisk
The method
Step by step
- 1
In a large bowl, combine the cooked jasmine rice, red curry paste, coconut milk, egg, and all-purpose flour.
About 3 min
Cook’s note: Ensure the rice is cool so it doesn't cook the egg when mixing.
- 2
Mix thoroughly with your hands until well combined and the mixture can be formed into small patties.
About 2 min
Cook’s note: Wear gloves if you prefer not to touch the mixture directly.
- 3
Form the rice mixture into small, flat patties, about 2-3 inches in diameter and 1/2 inch thick.
About 5 min
Cook’s note: Don't make them too thick, as they need to crisp up evenly.
- 4
Heat the vegetable oil in a large wok or deep pan over medium-high heat to about 175°C (350°F).
About 3 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even frying.
- 5
Carefully fry the rice patties in batches until golden brown and crispy on both sides, about 3-4 minutes per side.
About 10 min
Cook’s note: Do not overcrowd the pan, as this will lower the oil temperature and make the patties soggy.
- 6
Remove the fried rice patties with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
Cook’s note: The wire rack helps maintain crispiness by allowing air circulation.
- 7
Once cooled slightly, break the crispy rice patties into small, bite-sized pieces.
About 2 min
Cook’s note: They should be crunchy and hold their shape.
- 8
In a large mixing bowl, combine the crumbled naem, chopped roasted peanuts, sliced shallot, julienned ginger, fresh mint leaves, chopped cilantro, and sliced scallion.
About 3 min
- 9
Add the broken crispy rice pieces to the bowl with the other ingredients.
About 1 min
- 10
In a small bowl, whisk together the fish sauce, lime juice, sugar, and chili flakes to make the dressing.
About 1 min
Cook’s note: Taste and adjust the dressing to your preference; it should be a balance of sweet, sour, and spicy.
- 11
Pour the dressing over the salad ingredients and toss gently to combine everything thoroughly.
About 2 min
Cook’s note: Toss just before serving to keep the crispy rice from getting too soggy.
- 12
Serve immediately, optionally alongside fresh lettuce leaves for wrapping.
Keep it good
This salad is best enjoyed fresh; components can be stored separately.
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