Lao Crispy Rice Salad with Fermented Pork

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This beloved Lao street-food classic pairs shattering fried rice balls with funky fermented pork, toasted peanuts, and a bright lime-fish sauce dressing. Diners traditionally mix it by hand at the table, crushing the rice into crunchy crumbles before scooping it into cool lettuce cups.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 32 gFat
• 8 gSaturated Fat
• 55 gCarbs
• 4 gFiber
• 6 gSugar
• 18 gProtein
• 1180 mgSodium
• 460 mgPotassium
• 85 mgCalcium
• 2.5 mgIron
• 28 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the crispy rice balls

• 3 cups cooked day-old sticky rice (about 1 1/2 cups raw)
• 100 g Lao fermented pork (naem), finely crumbled
• 1 large egg, lightly beaten
• 1/2 tsp kosher salt
• 3 cups neutral frying oil such as rice bran

For the salad mix-ins

• 1/2 cup roasted unsalted peanuts, lightly crushed
• 1/3 cup crispy pork rinds or fried shallots
• 4 green onions, thinly sliced
• 1/2 cup mixed fresh herbs (cilantro, Thai basil, mint)
• 2 fresh Thai chilies, finely sliced
• 1 small shallot, thinly sliced

For the lime-fish sauce dressing

• 1/4 cup fish sauce
• 1/4 cup fresh lime juice (about 2 limes)
• 1 tbsp palm sugar, grated
• 2 garlic cloves, finely minced

For serving

• 1 head butter or romaine lettuce, leaves separated and chilled
• 1 cup finely shredded green cabbage or unripe green papaya
• Extra fresh herb sprigs for garnish
• Lime wedges

Directions

1. Combine the cooked sticky rice, crumbled naem, beaten egg, and salt in a large bowl; mix thoroughly with a spoon or your hands until the mixture holds together when pressed.
2. Form the mixture into 12 to 14 golf-ball-sized balls, pressing firmly so each ball is compact and will not crumble in the oil.
3. Heat the oil in a heavy pot to 350°F (175°C). Fry the rice balls in small batches for 4 to 5 minutes, turning occasionally, until deeply golden brown and crispy all over. Drain on a paper-towel-lined tray.
4. While the rice cools slightly, whisk the fish sauce, lime juice, palm sugar, and garlic in a small bowl until the sugar is completely dissolved.
5. In a large mixing bowl, combine the crispy rice balls with the peanuts, pork rinds, green onions, mixed herbs, chilies, and shallot.
6. Pour about two-thirds of the dressing over the salad and toss gently, breaking the crispy rice balls into rough crumbles with a spoon as you mix. Taste and add more dressing as desired.
7. Arrange the chilled lettuce leaves and shredded cabbage around the edge of a wide serving platter.
8. Mound the rice salad in the center of the platter, scatter extra herbs on top, and tuck lime wedges around the edges.
9. Serve immediately and let each diner scoop portions into lettuce cups and eat with their hands for the most authentic experience.

Cook’s Notes

• Naem is Lao fermented pork sausage with a tangy, funky character; if you cannot find it, substitute Thai sour pork, Vietnamese nem chua, or a mix of diced Chinese lap cheong and a splash of rice vinegar.
• Day-old sticky rice is essential – the drier, slightly hardened texture helps the balls hold their shape and produces a shatteringly crisp crust.
• Traditional diners crush the rice balls by hand just before eating, so mix and serve immediately to preserve the crunch.
• Balance the dressing to your taste: more lime for brightness, more palm sugar for roundness, or more chili for heat.
• Serve with extra lettuce and herbs on the side so guests can build their own wraps and adjust the flavor as they go.

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