This is a Lao crispy rice salad and this is my husbands favorite Lao dish. It's considered an appetizer, and great for sharing. We had this at a friends house a couple years ago and I have been bugging her to teach me for a while now, but with the pandemic and our busy schedules we finally got to meet up. I was SO EXCITED for this lesson and to share with my family, we don't make this dish often. It is a labor of love, but totally worth it. Can't wait for more lessons with her (she just doesn't know it yet lol).
Rice Patty Ingredients:
9 cups Rice (cooked, a day old)
1 lbs Ground Pork or Turkey
1/2 cup Frozen Grated Matured Coconut
7 oz Sweetened Coconut Flakes (about 1/2 bag)
1 tbsp MSG
1 tbsp Salt
2 tbsp Chicken Bouillon
1/4 cup Fish Sauce
2 tbsp Paprika
1/4 cup Mae Ploy Red Curry Paste
1 Shallot
10 Garlic Cloves
1 tsp Fish Sauce
3 tbsp Corn Starch
2 Eggs
Salad Ingredients
9 oz Som Moo
3 Limes
1 tsp Fish Sauce
1/2 tbsp MSG
1/2 bunch Green Onion, chopped
1/2 bunch Cilantro, chopped
Dried Thai Pepper
Veggie Wrap
Lettuce
Mint
Coriander Leaf
Purple Perilla
Instructions:
Make sure you make the rice the night before, you'll want to break it up a bit and store it in the fridge until you are ready to make the salad.
In a small blender, grind the shallots, garlic cloves and 1tsp of fish sauce to make a paste.
Add all the rice ball ingredients together in a very large bowl and use your hands (in gloves) to carefully mix everything together to avoid the rice from getting mushy. Once everything is well mixed, start forming your rice patties. They should be the size of your palm and tightly packed together. Set them aside and continue making all of your patties. This recipe is for 1/2 of the patties being fried, I would freeze the rest in a zip lock bag for another day, but if you want to make all of it at once, double the salad ingredients.
In a frying pan, with enough oil to cover your patties (about 2-3 inches) heat on high, once the oil is hot, lower your heat to medium and fry for 3-4 minutes, then flip and cook for another 4 minutes until crispy. If your rice patties are falling apart, don't crowd your pan and turn up the heat.
Drain the patties and let them cool, continue the process until all the patties are done.
Before turning off the stove, take a handful of dried Thai pepper and throw in the oil for a few seconds and take out and set aside.
Once the rice patties are cooled, break it up into a large bowl. Break up the som moo and add in the juice of 3 limes, 1 tsp of fish sauce, 1/2 tbsp MSG and your green onion and cilantro and mix again by hand. Taste and adjust if needed, if you want a more tangy flavor add more limes.
Wash your veggie wrap vegetables and place on a platter.
I take a piece of lettuce, add a piece of each veggie, and top it with a spoon full of the salad and a piece of the dried pepper if you want a kick and tightly wrap. Hope you guys enjoy!
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