Lao Naem Khao

Roll the mixture to form 2-inch rice ball croquettes.

Heat up the cooking oil in a pot or pan.

Beat two eggs and a large bowl. Dip the balls into the egg mixture. Then, drop the balls into the cooking oil.

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.

Once cooled, break apart the rice balls and add into a larger bowl.

Drain the onion and the shallots.

Make sure you tear the pork sausage up into small pieces. You can use a knife too, but the traditional method is tearing.

In the large bowl, add in the onion, shallots, sour pork sausage, pickled garlic, lime juice, fish sauce, sugar, cilantro, hot mint, regular mint.

Top with peanuts. Serve with Lettuce, dry chilli, and other fresh vegetables.

Preserving Naem Khao Recipe

Naem Khao can be kept in the refrigerator for 4 days. It can then be served chilled.

It should not be frozen.

Serving Naem Khao

Nam Khao is generally served with lettuce leaves and a variety of different herbs like hot mint, mint, basil, and perilla.