Nam Khao Tod (Vientiane Crispy Toasted Coconut-Rice Salad with Lime, Peanuts & Herbs) – Authentic Laos Recipe

Ingredients for Nam Khao Tod (Vientiane Crispy Toasted Coconut-Rice Salad with Lime, Peanuts & Herbs) (4 Servings)

• 1.25 lbs (or 2.5 cups) crispy golden pan-seared rice balls with shredded coconut, prepped into bite-sized pieces
• 1.5 cups roasted peanuts, washed and trimmed
• 1 cup fresh lettuce wraps
• 1 medium onion and 3 cloves garlic, finely minced with fresh lime juice
• 1.5 tbsp traditional Laos seasoning (red curry paste, shallots, dried chili)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and fresh lime juice until golden.
2. Add red curry paste, shallots, dried chili along with crispy golden pan-seared rice balls with shredded coconut and roasted peanuts, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with fresh lettuce wraps.