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Nam Khao

Show: Eden Eats

Episode: San Diego

Nam Khao

Name: Nam Khao
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M3DT1H10M0.000S
Yield: 6 to 8 servings
Cuisine: asian
Ingredients: One 8-ounce bag shredded pork skin; 1 pound ground pork, well chilled; 1 1/2 ounces Thai seasoning mixture, such as Nam Powder Seasoning Mix; 1 3/4 teaspoons monosodium glutamate; 1 3/4 teaspoons salt; 1 3/4 teaspoons sugar; 3 1/4 tablespoons roasted rice powder; 1 to 2 onions, chopped; Vegetable oil; 10 cups steamed rice, at room temperature; Fresh cilantro, chopped; Salt; 5 eggs, lightly beaten; Fish sauce, for seasoning; Lime juice, for seasoning; Cilantro; Scallions; Cucumbers, sliced; Chiles, sliced; Peanuts; Lettuce leaves; Fresh mint leaves

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Level: Intermediate
Total: 3 days 1 hr 10 min

Prep: 45 min
Inactive: 3 days
Cook: 25 min

Yield: 6 to 8 servings

Level: Intermediate
Total: 3 days 1 hr 10 min

Prep: 45 min
Inactive: 3 days
Cook: 25 min

Yield: 6 to 8 servings

Ingredients

Som Moo (Sour Pork):

One 8-ounce bag shredded pork skin

1 pound ground pork, well chilled

1 1/2 ounces Thai seasoning mixture, such as Nam Powder Seasoning Mix

1 3/4 teaspoons monosodium glutamate

1 3/4 teaspoons salt

1 3/4 teaspoons sugar

3 1/4 tablespoons roasted rice powder

Rice Balls:

1 to 2 onions, chopped

Vegetable oil

10 cups steamed rice, at room temperature

Fresh cilantro, chopped

Salt

5 eggs, lightly beaten

Serving:

Fish sauce, for seasoning

Lime juice, for seasoning

Cilantro

Scallions

Cucumbers, sliced

Chiles, sliced

Peanuts

Lettuce leaves

Fresh mint leaves

Directions

Watch how to make this recipe.

For the som moo: Wash the pork skins in a bowl of well-salted water 3 or 4 times. Drain well and set aside. Sprinkle the chilled pork with the Thai seasoning mixture, monosodium glutamate, salt and sugar and mix well with your hands until it feels sticky. Add the pork skins, mixing until well incorporated, then add the roasted rice powder. Roll the pork mixture into 10 slightly flattened balls. Wrap tightly in plastic wrap or banana leaves. Refrigerate for at least 3 days to ferment and cure.
For the rice balls: Cook the onions in some oil in a large skillet over medium heat, stirring occasionally, until lightly browned, 10 to 12 minutes; transfer to a large bowl. Add the rice, cilantro and salt to taste. Mix in the eggs. Using lightly oiled or damp hands, firmly shape the rice into 30 slightly flattened balls. Pour 2 inches of oil into a wide heavy pot and heat over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls until golden and crispy. Transfer to a paper towel-lined plate or tray.
For serving: Crush the rice balls into chunks with the back of a large spoon in a large bowl. Season with fish sauce and lime juice. Break the som moo into pieces and add to the bowl along with cilantro, scallions, cucumbers, chiles and peanuts. Adjust the seasonings as needed. Transfer to a platter. Serve with lettuce leaves and mint leaves and eat as wraps.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Robert Bavongkhoun, Asia Cafe, San Diego, CA

My Private Notes

Show: Eden Eats

Episode: San Diego

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Nam Khao

Som Moo (Sour Pork):

Rice Balls:

Serving:

Categories: