Yum Nam Khao Tod is a blend between fried rice and salad. It's traditional crispy fried rice balls that's been crumbled and mixed together with aromatics and Nam (cured pork sausage). Each bite is full of textural and herbaceous flavors. This is typically sold as street food but goes great as a dish for a party or potluck. YUM means a mixture or salad, NAM is a type of cured pork sausage, KHAO means rice, TOD means deep fried.
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INGREDIENTS
* KHAO TOD - CRISPY FRIED RICE BALLS *
Freshly Cooked Jasmine Rice - 4.5 cups
Egg - 1 egg
Red Curry Paste - 4 tbsp (be mindful of saltiness of the brand)
Grated Coconut - 1 cup
Sugar - 3 tsp
Fish Sauce - 2 tsp (adjust based on saltiness of red curry paste)
Kaffir Lime Leaves - 8 leaves (thinly julienned)
BATTER
Rice Flour - 2/3 cup
Water - roughly 2/3 cup
Egg - 1 egg
* TOPPINGS * (the amount is up to you)
Nam "Cured Pork Sausage" (bite size peaces)
Cilantro (chopped)
Scallion (chopped)
Shallots (thin slices)
Ginger (thinly julienned)
Grounded Roasted Chili Flakes
Crispy Fried Dried Chilis
Unsalted Roasted Peanuts
Boiled Pork Skin (thinly sliced)
Lime
* GREENS / HERBS *
Lettuce
Cilantro
Mint
Vietnamese Corriander
** ASSEMBLING YUM NAM KHAO TOD ** - 1 to 2 servings
See video for technique!
Season the crispy rice salad with additional Fish Sauce, Sugar, and Lime Juice to your liking.
I used about 1 tsp of Fish Sauce, 1 tsp of Sugar, and 1 tsp of Lime Juice. You'll need to adjust these flavors to your liking. Salad should be savory, sour, and a bit sweet.
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#friedrice #asianstreetfood #salad #ยำแหนมข้าวทอด
📖 CHAPTERS
00:00 Intro
00:27 Toppings
01:11 Herbs & Veggies
02:19 Making the Rice Balls
04:16 Batter for the Rice Balls
04:43 Frying the Rice Balls
05:59 Assembling Yum Nam Khao Tod - Crispy Rice Salad
07:50 Plating & Serving
08:07 How to Eat Yum Nam Khao Tod
10:04 Outro
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