Method
- 1
Slice the onion and shallots thinly. Let them soak in a ice water bath while preparing the rest of the meal.
- 2
Grate the coconut. Put in a large bowl.
- 3
Add the coconut in a large bowl. Add the rice. Using your hands, mix the coconut and rice together.
- 4
Roll the mixture to form 2-inch rice ball croquettes.
- 5
Heat up the cooking oil in a pot or pan.
- 6
Beat two eggs and a large bowl. Dip the balls into the egg mixture. Then, drop the balls into the cooking oil.
- 7
Allow the balls to turn a dark amber brown color. Deep fry until crispy, crunchy, and golden. Remove and set on paper towel to drain excess oil.
- 8
Once cooled, break apart the rice balls and add into a larger bowl.
- 9
Drain the onion and the shallots.
- 10
Make sure you tear the pork sausage up into small pieces. You can use a knife too, but the traditional method is tearing.
- 11
In the large bowl, add in the onion, shallots, sour pork sausage, pickled garlic, lime juice, fish sauce, sugar, cilantro, hot mint, regular mint.
- 12
Top with peanuts. Serve with Lettuce, dry chilli, and other fresh vegetables.
- 13
Preserving Naem Khao Recipe
- 14
Naem Khao can be kept in the refrigerator for 4 days. It can then be served chilled.
- 15
It should not be frozen.
- 16
Serving Naem Khao
- 17
Nam Khao is generally served with lettuce leaves and a variety of different herbs like hot mint, mint, basil, and perilla.
