Fried Nam Khao Salad with Lao Herbs and Crispy Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

A vibrant Lao salad featuring crispy fried rice balls tossed with fresh herbs, ground pork, and zesty lime dressing for a refreshing crunch. This lao-inspired salads ready in about 60 minutes pairs white sticky rice, vegetable oil, pound ground pork into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup white sticky rice
• 1/2 cup vegetable oil
• 1/2 pound ground pork
• 3 small, thinly sliced shallots
• 4, minced garlic cloves
• 3, chopped green onions
• 1/2 cup, chopped cilantro leaves
• 1/4 cup, chopped sawtooth coriander (culantro)
• 1/4 cup, chopped fresh mint leaves
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 1/3 cup, roughly chopped roasted peanuts
• 1/2 teaspoon red chili flakes
• 1 tablespoon cooked rice vinegar
• 1 teaspoon brown sugar

Instructions

1. Step 1: Rinse and soak 1 cup white sticky rice for 4 hours, then steam over boiling water for 20 minutes until tender and sticky.
2. Step 2: Heat 1/2 cup vegetable oil in a wok or deep skillet over medium-high heat until shimmering; form the steamed sticky rice into small balls (about 1 tablespoon each) and fry them in batches for 3-4 minutes until golden brown and crispy; drain on paper towels.
3. Step 3: In a separate pan over medium heat, sauté 1/2 pound ground pork with 3 thinly sliced shallots and 4 minced garlic cloves for 5-6 minutes until pork is browned and fragrant; set aside to cool.
4. Step 4: In a large mixing bowl, combine the fried rice balls (broken into bite-sized pieces), cooled pork mixture, 3 chopped green onions, 1/2 cup chopped cilantro, 1/4 cup chopped sawtooth coriander, and 1/4 cup chopped fresh mint.
5. Step 5: In a small bowl, whisk together 3 tablespoons lime juice, 2 tablespoons fish sauce, 1 tablespoon cooked rice vinegar, 1 teaspoon brown sugar, and 1/2 teaspoon red chili flakes until sugar dissolves.
6. Step 6: Pour the dressing over the salad mixture and gently toss with gloved hands to evenly coat all ingredients.
7. Step 7: Sprinkle 1/3 cup roughly chopped roasted peanuts on top before serving to add a crunchy texture.