(Nam Khao) Lao Crispy Rice Salad with Coho Salmon
This is a dish for using up leftovers, and it’s so good that we’re excited when we have leftover rice and salmon in the fridge. It’s punchy and hits just about every texture and flavor we can imagine - crunchy rice and peanuts, rich salmon, and an abundance of fresh herbs and lime. Traditionally the rice is deep fried, but here we opt to minimize cleanup by crisping it in the oven.
Serves 2
INGREDIENTS
For the crispy rice
3 cups cooked jasmine rice (ideally 1 day old)
2 tablespoons red curry paste
2 tablespoons neutral oil
For the salad
1 cup (5 ounces) cooked salmon
½ cup red onion, thinly sliced
1 cup cilantro, leaves and stems, roughly chopped
½ cup Thai basil
½ cup mint
¼ cup shredded coconut, unsweetened and toasted
½ cup toasted peanuts, chopped
For the dressing (nuoc cham)
2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons water
1 garlic clove, minced
1 Thai chili (aka bird’s eye chili), minced
METHOD
Preheat the oven to 450°F with the fan on.
Make the crispy rice. Mix the rice, oil, and curry paste together. Spread on a parchment-lined sheet pan. Bake until golden brown and crunchy, 30-45 minutes, stirring every 15 minutes. While the rice cooks, prepare the dressing and wash the herbs.
Make the dressing. Whisk together all the ingredients. Taste and adjust.
Toss the salad. Add the rice to a mixing bowl. Flake in the salmon and add the red onion, herbs, coconut, and peanuts. Dress to taste with the nuoc cham (you might not need all of it).
Plate. Spoon the salad into wide bowls and garnish with any extra chopped peanuts. Serve immediately.
FURTHER READING
