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