Naem Khao

Sour Pork, Coconut Rice, Fish Sauce, Lime, Peanuts, Scallions, and Green Lettuce Wraps

Chef Boby Pradachith of Thip Khao | Washington, D.C.
Yield: 2 to 3 servings

Adapted by StarChefs | March 2022

INGREDIENTS:

Coconut Rice:
2 quarts neutral oil for frying, such as grapeseed or soybean oil
2 quarts cooked jasmine rice
1 cup frozen and grated coconut
½ cup red curry paste 
1 tablespoon garlic powder 
1 teaspoon finely ground black pepper
1 teaspoon sea salt
1 tablespoon fish sauce

Sauce:
2 tablespoons fish sauce
2 tablespoons sugar
2 cloves garlic, minced
4 tablespoons lime juice

To Assemble and Serve:
¼ cup small diced sour pork
½ cup peanuts, roasted
½ cup chopped scallions
½ cup chopped cilantro
¼ cup thinly sliced red onion
¼ cup mint leaves
Green lettuce wraps

METHOD:

For the Coconut Rice:
Heat neutral oil to 350°F. In a large mixing bowl, mix to combine all ingredients. Form balls of rice roughly the size of tennis balls. Fry rice balls until golden brown and crispy. Remove from the oil and drain on paper towels. Set aside.

For the Sauce: 
In a small mixing bowl, whisk to combine all ingredients. Set aside. 

To Assemble and Serve:
In a medium-sized mixing bowl, use your gloved hands to mix the Coconut Rice and Sauce. Add pork, peanuts, scallion, cilantro, onion, and mint and carefully mix. Dump the mixture onto serving plates and serve with green lettuce wraps.

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