This is our version of Nam Khao, a super flavorful salad from Laos. Made with crispy rice and mixed with ground pork and lots of fresh herbs. It’s sweet and sour and fresh and crispy. We recommend cooking the Thai Curry RightRice the day before and keeping it in the refrigerator overnight to dry it out.


1 package Thai Curry RightRice

1 ⅓ cup vegetable stock

1 pound ground pork

2 Tbsp. olive oil (divided)

¼ cup shredded coconut

2 Tbsp. Thai green chili paste

For the Garnish:

¼ cup crushed roasted cashew

1 cup mint leaves

1 cup cilantro leaves

Limes wedges

For the Dressing:

¼ cup rice vinegar

½ cup olive oil

Juice and rind of 1 lime

2 Tbsp. fish sauce

1 Tbsp. date syrup

(sub maple syrup)

1 tsp. grated ginger

1 tsp. finely chopped lemongrass


Prepare the RightRice according to the packaging directions, using vegetable stock as the liquid. Once cooked, fluff with a fork and transfer to a large plate to cool. Once at room temperature transfer to a container and leave in the refrigerator overnight too cool and harden.

The next day cook the pork. In a large skillet brown the pork in 1 tablespoon of oil. Cook for 5-7 minutes until brown and crispy. Add in the coconut and mix well. Add in the curry paste and cook for a further 2 minutes to release the flavors. Transfer to a bowl.

In the same skillet cook the cooled rice with the remaining oil.  Cook on high to medium heat and don’t worry, we want the rice to stick to the bottom. This gets it crispy. While it’s cooking, scrape the rice that is stuck on the bottom of the pan. Continue cooking for 8 minutes or so until most of the rice is crispy. Transfer to a bowl.

Make the dressing by putting all the ingredients in a bowl and stir well. Transfer to a small bowl.

In a large platter arrange the lettuce and garnishes along with the bowls of rice, pork and dressing. Have your guests make their own lettuce cups.