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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":440,"ingredients":450,"instructions":512,"pronunciation":538,"substitutions":539,"slug":552,"title":553,"shortTitle":554,"nativeName":555,"romanized":556,"countrySlug":557,"region":558,"baseServings":433,"prepMinutes":431,"cookMinutes":559,"restMinutes":560,"difficulty":561,"course":562,"diet":565,"mainIngredients":567,"images":568,"keywords":578,"publishedAt":585,"updatedAt":585,"authorSlug":586,"summary":587,"localeSlug":552,"alternates":588},[394,397,400,403,406],{"answer":395,"question":396},"It is a fermented raw pork sausage from Laos and Thailand, cured with garlic, salt and cooked rice and left to ferment for a few days until it turns pink and sour. It is sold vacuum-packed at Thai, Lao and Vietnamese grocers, usually as naem or nem chua. In nam khao it provides the sour, funky counterweight to the fried rice.","What is som moo or naem?",{"answer":398,"question":399},"Usually too much moisture in the rice, or not enough binder. Use rice cooked the day before and spread out to dry, add the beaten egg gradually until the mixture just holds when squeezed, and chill the shaped balls for twenty minutes before frying so they firm up. Overcrowding the pan also drops the oil temperature and causes them to break.","Why did my rice balls fall apart in the oil?",{"answer":401,"question":402},"Only in parts. Fry the rice balls up to two days ahead and re-crisp them in a hot oven, prep the herbs and peanuts in the morning, and keep everything separate. Crush the rice and dress the salad in front of your guests, which is how it is done at Lao gatherings, because the crunch is gone within about ten minutes of the lime hitting it.","Can I make nam khao ahead for a party?",{"answer":404,"question":405},"It is moderately hot rather than fierce. Most of the heat comes from the curry paste worked through the rice, which spreads it thin, plus whatever fresh chile goes into the dressing. You control the second part entirely, and the peanuts and lettuce wrapping soften the impact considerably.","Is nam khao very spicy?",{"answer":407,"question":408},"It is finger food. Scoop a spoonful into a cold lettuce or cabbage leaf with a mint sprig, fold it and eat it in one bite. Lao tables also put out sticky rice, raw long beans and a chili dip alongside, and the salad is shared from a single platter in the middle of the table.","What do I eat nam khao with?",[410,411,412,413,414,415],"Use rice cooked the day before and spread out to dry. Fresh hot rice carries too much moisture and the balls fall apart in the oil.","Wet your hands with salted water between rolling each ball, or the sticky curried rice welds itself to your palms.","Fry at a steady 170°C for a full 6–8 minutes. Too hot and the shell darkens before the inside sets; too cool and the balls drink oil.","Crush the balls while they are still hot, using the back of a spoon, so they break into irregular shards rather than crumbs.","Dress at the very last second and carry the bowl straight to the table — lime juice starts softening the crisp rice within minutes.","Keep the lettuce leaves in iced water until serving so they stay stiff enough to hold a spoonful without folding.","🍚","Nam khao is a salad built out of broken deep-fried rice. Cooked jasmine rice is bound with red curry paste, egg and coconut, rolled into balls and fried until the outside is blistered and hard, then smashed apart while still hot and tossed with shredded sour fermented pork, peanuts, spring onion, coriander, mint, chile and a lot of lime. You eat it wrapped in lettuce or cabbage leaves, by hand, immediately — the whole dish is a race between the crunch and the dressing. It tastes sour, salty, faintly funky from the cured pork, and crackles in a way no other rice dish does.","Nam khao belongs to Vientiane and to the Lao diaspora, and it is the dish that most often converts sceptics. The fermented pork at its centre, som moo or naem, is a preserved sausage made by curing raw pork with garlic, salt and cooked rice, letting lactic fermentation do its work over a few days until it turns pink, tangy and slightly effervescent. That technique is shared with Thailand and northern Vietnam, and the resulting sourness is what the crisp rice is there to balance.\n\nThe fried rice balls are the part that requires nerve. The rice must be cooked, cooled and quite dry, then bound with just enough egg and curry paste to hold, and the balls must be fried long enough to build a hard shell without the inside turning to paste. Cooks in Laos often make a big batch of balls, fry them ahead, and crush them into the salad at the last possible moment, which is why nam khao at a party is assembled in front of everyone rather than brought out ready-made. Once dressed, the clock starts: within ten minutes the lime has softened the crunch, and within thirty it has gone.\n\nOutside Laos the dish travelled with refugee communities after 1975, and it became a fixture of Lao gatherings in France, Australia and especially the United States, where it is often the first thing a Lao restaurant is known for. Many of those kitchens fry the rice as flat patties rather than balls because it is faster and gives more crisp surface per gram, which is a sensible adaptation rather than a corruption. If you cannot find som moo, the honest answer is that a home-cured substitute does not work — fermentation takes days and carries real safety considerations with raw pork. Cooked pork with extra lime and a little rice vinegar gives you a good salad that is simply missing the sour note at its centre.","Assembled nam khao does not keep at all — it is soft within half an hour and unpleasant by the next day. The components store well separately: fried rice balls hold 2 days in an airtight container and re-crisp in a hot oven for 8 minutes, and the herbs and peanuts can be prepped hours ahead. Uncooked curried rice balls can be refrigerated overnight before frying. Fermented pork should be kept refrigerated and used by its date, since it is a live-fermented product.",[421,422,423,424],"Fries the rice in balls and crushes them hot, which is the only way to get shards rather than uniform crumbs.","Uses dry, day-old rice so the balls hold their shape and the interior does not steam into paste.","Gets the dressing ratio right for a salad that is meant to be eaten within minutes, not sit and soften.","Straightforward about fermented pork: where to buy it, and what you lose if you substitute.",[426,427,428,429],"Deep pan or wok for frying","Thermometer or a wooden chopstick for testing oil","Slotted spoon","Wide mixing bowl",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},30,57,4,1250,24,590,[438,439],"A platter of cold lettuce leaves, cabbage and mint for wrapping","Sticky rice on the side, and a chili dip for anyone who wants more heat",[441,444,447],{"name":442,"description":443},"Nam khao tod patties","The diaspora shortcut: the curried rice is shaped into flat discs and shallow-fried, giving a higher crust-to-interior ratio and faster cooking.",{"name":445,"description":446},"With crisp pork skin","Some cooks add crushed fried pork rind alongside the peanuts for a second, airier kind of crunch that lasts longer against the dressing.",{"name":448,"description":449},"Vegetarian nam khao","Crisp curried rice with fried tofu, extra peanuts and a soy-and-lime dressing sharpened with rice vinegar in place of the fermented pork.",[451,457,462,467,470,474,477,483,487,490,494,497,499,503,506,509],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},600,"jasmine-rice","cooked jasmine rice, cooled overnight","g","For the rice balls",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},3,"curry-paste","red curry paste","tbsp",{"qty":463,"ref":464,"name":465,"unit":466,"group":456},2,"eggs","eggs, beaten","piece",{"qty":433,"ref":468,"name":469,"unit":461,"group":456,"optional":8},"coconut","desiccated coconut",{"qty":471,"name":472,"unit":473,"group":456},1,"fine salt","tsp",{"qty":471,"name":475,"unit":476,"group":456,"noScale":8},"neutral oil, for deep frying","l",{"qty":478,"ref":479,"name":480,"note":481,"unit":455,"group":482},250,"ground-pork","som moo or naem (fermented pork sausage), shredded","sold vacuum-packed at Thai and Lao grocers","For the salad",{"qty":484,"ref":485,"name":486,"unit":455,"group":482},80,"peanuts","roasted peanuts, roughly crushed",{"qty":433,"ref":488,"name":489,"unit":466,"group":482},"scallions","spring onions, thinly sliced",{"qty":471,"ref":491,"name":492,"unit":493,"group":482},"cilantro","coriander leaves, roughly chopped","cup",{"qty":471,"ref":495,"name":496,"unit":493,"group":482},"mint","mint leaves, picked",{"qty":458,"name":498,"unit":466,"group":482},"shallots, thinly sliced",{"qty":458,"ref":500,"name":501,"unit":466,"group":502},"lime","limes, juiced","For the dressing",{"qty":463,"ref":504,"name":505,"unit":461,"group":502},"fish-sauce","fish sauce",{"qty":463,"ref":507,"name":508,"unit":466,"group":502},"thai-chili","bird's eye chiles, finely sliced",{"qty":463,"name":510,"unit":466,"group":511},"heads of butter or iceberg lettuce, leaves separated and chilled","To serve",[513,517,521,526,529,532,535],{"tip":514,"text":515,"title":516},"Stop adding egg the moment it holds — too much and the balls turn dense and greasy.","Break up the cold rice with your fingers so there are no clumps, then work in the curry paste, salt and coconut until every grain is evenly orange. Add the beaten egg a little at a time until the mixture just holds together when squeezed in your palm.","Mix the curried rice",{"text":518,"title":519,"timerSeconds":520},"Roll the mixture into balls a little smaller than a tennis ball, wetting your hands with salted water between each one. Chill them for 20 minutes on a tray so they firm up before they meet the oil.","Shape and chill",1200,{"tip":522,"text":523,"title":524,"timerSeconds":525},"A wooden chopstick dipped in should throw a steady stream of small bubbles.","Heat the oil to 170°C and fry the balls in batches of three or four for 6–8 minutes, turning, until deep golden and hard when tapped with a spoon. Drain on a rack, not on paper, so the undersides stay crisp.","Fry until hard-shelled",420,{"text":527,"title":528},"While the rice fries, shred the fermented pork into loose strands and combine it in a wide bowl with the peanuts, shallots and spring onions. Mix the lime juice, fish sauce and sliced chile in a small cup and set it aside.","Prepare the salad base",{"text":530,"title":531},"Tip the hot fried balls into the bowl and crush them with the back of a heavy spoon into irregular shards the size of a thumbnail. Leave some pieces larger — uniform crumbs give you a dull, sandy texture.","Crush the rice while hot",{"text":533,"title":534},"Pour over the dressing, add the coriander and mint, and toss quickly with your hands or two spoons, no more than a few turns. Taste and add lime if it is not sharp enough.","Dress at the last second",{"text":536,"title":537},"Pile the salad onto a platter with the chilled lettuce leaves around it and take it to the table straight away. Everyone spoons a little into a leaf, folds it and eats it by hand while the rice is still audibly crisp.","Serve immediately","nam kow",[540,544,548],{"note":541,"swap":542,"original":543},"This gives sourness but not the fermented depth. Do not attempt a fast home ferment with raw pork — proper naem needs days and controlled conditions.","Cooked minced pork with 2 tbsp rice vinegar and extra lime","Som moo \u002F naem (fermented pork)",{"note":545,"swap":546,"original":547},"Homemade paste is better but shop-bought Thai red curry paste is entirely acceptable here, since it is thinned through a large volume of rice.","A pounded paste of dried chile, lemongrass, galangal, garlic and shallot","Red curry paste",{"note":549,"swap":550,"original":551},"Less oil and easier to manage, and many Lao-American kitchens do it this way. You get more crisp surface but less contrast with the soft interior.","Shallow-fry flattened patties in 1 cm of oil, turning once","Deep frying","nam-khao","Nam Khao (Lao Crispy Rice Salad with Fermented Pork)","Nam Khao","ແໜມເຂົ້າ","Naem khao","laos","Vientiane",25,20,"medium",[563,564],"appetizer","main",[566],"dairy-free",[453,479,485,500,459],[569,572,574,576],{"alt":570,"src":571},"Lao crispy rice salad with shattered fried rice, shredded fermented pork, peanuts and herbs beside lettuce leaves","\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero.jpg",{"alt":570,"src":573},"\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero-16x9.jpg",{"alt":570,"src":575},"\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero-4x3.jpg",{"alt":570,"src":577},"\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero-1x1.jpg",[579,580,581,582,583,584],"nam khao","crispy rice salad","fermented pork","naem khao","lao","fried rice balls","2026-08-20","dishroute-kitchen","Curried rice balls deep-fried until shattering, then crumbled hot into sour fermented pork, peanuts, herbs and lime and scooped up in cold lettuce leaves.",{"en":589},"\u002Frecipe\u002Fnam-khao",{"items":591,"total":874,"page":471,"limit":435,"hasMore":875},[592,627,659,688,723,750,777,787,818,847],{"slug":593,"title":594,"shortTitle":595,"nativeName":596,"romanized":597,"countrySlug":557,"region":598,"baseServings":599,"prepMinutes":600,"cookMinutes":601,"difficulty":602,"course":603,"diet":605,"mainIngredients":607,"images":610,"keywords":620,"publishedAt":585,"updatedAt":585,"authorSlug":586},"jeow-mak-len","Jeow Mak Len (Lao Roasted Tomato Chili Dip)","Jeow Mak Len","ແຈ່ວໝາກເລັ່ນ","Jaew mak len","Nationwide",6,5,15,"easy",[604,563],"sauce",[566,606],"gluten-free",[608,609,507,504,491],"tomato","garlic",[611,614,616,618],{"alt":612,"src":613},"Bowl of smoky Lao roasted tomato chili dip flecked with charred skin, coriander and chile beside sticky rice","\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero.jpg",{"alt":612,"src":615},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-16x9.jpg",{"alt":612,"src":617},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-4x3.jpg",{"alt":612,"src":619},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-1x1.jpg",[621,622,623,624,625,626],"jeow mak len","lao chili dip","roasted tomato dip","jaew","sticky rice dip","charred tomato",{"slug":628,"title":629,"shortTitle":630,"nativeName":631,"romanized":632,"countrySlug":557,"region":558,"baseServings":433,"prepMinutes":633,"cookMinutes":634,"restMinutes":601,"difficulty":635,"course":636,"diet":638,"mainIngredients":639,"images":642,"keywords":652,"publishedAt":585,"updatedAt":585,"authorSlug":586},"khao-piak-sen","Khao Piak Sen (Lao Hand-Cut Rice Noodle Chicken Soup)","Khao Piak Sen","ເຂົ້າປຽກເສັ້ນ","Khao piak sen",45,75,"hard",[637,564],"soup",[566,606],[640,641,609,500,491],"chicken","tapioca-starch",[643,646,648,650],{"alt":644,"src":645},"Bowl of Lao khao piak sen with thick hand-cut rice noodles, shredded chicken, fried garlic and spring onion","\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-4x3.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-1x1.jpg",[653,654,655,656,657,658],"khao piak sen","lao noodle soup","hand-cut noodles","tapioca noodles","chicken soup","lao breakfast",{"slug":660,"title":661,"shortTitle":662,"nativeName":663,"romanized":664,"countrySlug":557,"region":558,"baseServings":433,"prepMinutes":665,"cookMinutes":666,"difficulty":561,"course":667,"diet":668,"mainIngredients":669,"images":673,"keywords":683,"publishedAt":585,"updatedAt":585,"authorSlug":586},"khao-poon","Khao Poon (Lao Coconut Curry Rice Vermicelli)","Khao Poon","ເຂົ້າປຸ້ນ","Khao poun",35,40,[564],[566,606],[670,671,640,672,500],"rice-noodles","coconut-milk","lemongrass",[674,677,679,681],{"alt":675,"src":676},"Bowl of Lao khao poon with rice vermicelli, red coconut curry broth, shredded cabbage, banana flower and herbs","\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero.jpg",{"alt":675,"src":678},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-16x9.jpg",{"alt":675,"src":680},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-4x3.jpg",{"alt":675,"src":682},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-1x1.jpg",[684,654,685,686,687,583],"khao poon","coconut curry","rice vermicelli","banana flower",{"slug":689,"title":690,"shortTitle":691,"nativeName":692,"romanized":693,"countrySlug":557,"region":598,"baseServings":694,"prepMinutes":666,"cookMinutes":695,"restMinutes":696,"difficulty":561,"course":697,"diet":700,"mainIngredients":703,"images":706,"keywords":716,"publishedAt":585,"updatedAt":585,"authorSlug":586},"khao-tom-mat","Khao Tom Mat (Lao Banana Sticky Rice Parcels)","Khao Tom Mat","ເຂົ້າຕົ້ມມັດ","Khao tom mat",8,70,240,[698,699],"dessert","snack",[701,702,606,566],"vegetarian","vegan",[704,671,705],"sticky-rice","banana",[707,710,712,714],{"alt":708,"src":709},"Lao banana leaf parcels of coconut sticky rice, one unwrapped to show glossy rice around a piece of banana","\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero.jpg",{"alt":708,"src":711},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-16x9.jpg",{"alt":708,"src":713},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-4x3.jpg",{"alt":708,"src":715},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-1x1.jpg",[717,718,719,720,721,722],"khao tom mat","sticky rice parcels","banana leaf","lao dessert","coconut sticky rice","steamed rice cake",{"slug":724,"title":725,"shortTitle":726,"nativeName":727,"romanized":728,"countrySlug":557,"region":598,"baseServings":433,"prepMinutes":560,"cookMinutes":729,"difficulty":602,"course":730,"diet":731,"mainIngredients":732,"images":733,"keywords":743,"publishedAt":585,"updatedAt":585,"authorSlug":586},"lao-larb","Lao Larb (Minced Meat Salad with Toasted Rice Powder)","Lao Larb","ລາບ","Laap",12,[564],[566,606],[479,704,495,500,504],[734,737,739,741],{"alt":735,"src":736},"Lao pork larb in a bowl with mint, coriander, sliced shallots and toasted rice powder, sticky rice basket beside it","\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero.jpg",{"alt":735,"src":738},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-4x3.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-1x1.jpg",[744,745,583,746,747,748,749],"larb","laap","minced pork salad","toasted rice powder","sticky rice","herb salad",{"slug":751,"title":752,"shortTitle":753,"nativeName":754,"romanized":755,"countrySlug":557,"region":756,"baseServings":433,"prepMinutes":431,"cookMinutes":431,"difficulty":561,"course":757,"diet":758,"mainIngredients":760,"images":763,"keywords":773,"publishedAt":585,"updatedAt":585,"authorSlug":586},"mok-pa","Mok Pa (Lao Steamed Fish in Banana Leaf)","Mok Pa","ໝົກປາ","Mok pa","Mekong river provinces",[564],[566,606,759],"pescatarian",[761,762,672,704,504],"white-fish","dill",[764,767,769,771],{"alt":765,"src":766},"Opened 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