Nam Khao Tod (Crispy Rice Salad) Recipe

Nam Khao Tod (Crispy Rice Salad)

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In this Night + Market dish by Kris Yenbamroong, spicy fresh ginger brings brightness and a pleasant crunch to this salad. Cooked and cooled rice is seasoned with curry paste and dusted with a generous coating of rice flour then fried until über-crunchy. For the crispiest result, chill the rice for at least 1 day before assembling.

Kris Yenbamroong

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Nam Kkao Tod (Crispy Rice Salad) — Photo: Aubrie Pick

Active Time:

30 mins

Total Time:

1 hr 40 mins

Yield:

6 to 8

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Ingredients

Crispy Rice

2 ½ cups cooked white jasmine rice (about 12 ounces)
1 ½ tablespoons red curry paste (such as Maesri)
½ teaspoon kosher salt
½ cup white rice flour (about 1 7/8 ounces), divided
Neutral oil (such as grapeseed, peanut, or vegetable oil), for frying

Salad

1 cup thinly sliced red onion
1 (1 1/2-inch) piece fresh ginger, peeled and cut into 1/8- x 1/8- x 1 1/2-inch sticks
2 tablespoons fish sauce
2 teaspoons chile jam (nam prik pao) (such as Pantai Norasingh Chili Paste)
1 ½ teaspoons red Thai chile powder, or more to taste
1 teaspoon granulated sugar
½ cup thinly sliced scallions
½ cup packed roughly chopped fresh cilantro leaves and stems, plus more for garnish
2 tablespoons fresh lime juice
2 medium-size fresh green or red Thai chiles (less than 1/8 ounce), or more to taste, stemmed and finely chopped
¼ cup salted roasted peanuts, roughly chopped

Directions

Make the crispy rice

If using cold leftover rice, break up the grains, and spread evenly on a baking sheet. If the rice is fresh from the steamer, fluff it using a fork, and spread evenly on a baking sheet; chill, uncovered, until dry, at least 1 hour or up to 12 hours.
Spoon curry paste over rice, and sprinkle with salt. Using your hands, mix to coat individual grains of rice. Sprinkle 2 tablespoons rice flour over rice mixture, and continue mixing by hand, rubbing grains to separate. Add remaining 6 tablespoons rice flour, 2 tablespoons at a time, mixing well after each addition. Rice should feel very dry and should not clump together.
Pour oil to a depth of 2 inches in a large Dutch oven or a wok. Heat over medium-high to 350°F. Drop in a grain of rice; if it floats and starts sizzling right away, the oil is ready. Working in batches, carefully add about 2/3 cup rice mixture to hot oil. Fry, stirring occasionally, until bubbles have mostly subsided and rice is light golden brown, 45 seconds to 1 minute and 15 seconds. Using a fine wire-mesh strainer, transfer rice to a baking sheet lined with paper towels to drain. Repeat frying process with remaining rice mixture. Let cool completely, about 10 minutes.

Meanwhile, make the salad

Place onion and ginger in a medium bowl filled with cold water. Let stand 10 minutes. Drain well.
Whisk together fish sauce, chile jam, chile powder, and sugar in a large bowl until well combined. Add scallions, cilantro, lime juice, Thai chiles, onion, and ginger; toss to coat. Add peanuts and crispy rice; quickly toss until just incorporated. Transfer to a platter or bowl. Garnish with additional cilantro. Serve immediately.