Instruction

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