Nam Khao Tod

Ingredients

• Cooked jasmine rice (3 cups)
• Ground pork (1 cup)
• Shallots (2, finely chopped)
• Garlic (3 cloves, minced)
• Fish sauce (3 tablespoons)
• Lime juice (2 tablespoons)
• Sugar (1 teaspoon)
• Vegetable oil (for frying)
• Lettuce leaves (for serving)
• Fresh mint leaves (1/2 cup, chopped)
• Fresh cilantro leaves (1/2 cup, chopped)
• Green onions (1/4 cup, sliced)
• Roasted peanuts (1/2 cup, crushed)
• Sweet chili sauce (for serving)
• Lime wedges (for garnish)

Instructions

1. In a large bowl, combine the cooked jasmine rice, ground pork, finely chopped shallots, minced garlic, fish sauce, lime juice, and sugar. Mix thoroughly until all ingredients are well integrated.
2. Shape the mixture into small balls, about the size of golf balls (approximately 1.5 inches in diameter).
3. Heat vegetable oil in a deep pan or wok over medium heat. Once hot, carefully fry the rice balls in batches until they are golden brown and crispy, about 5-7 minutes. Remove them with a slotted spoon and drain on paper towels.
4. In a separate bowl, combine the chopped mint leaves, cilantro leaves, sliced green onions, and crushed peanuts. Toss gently to mix and set aside.
5. To serve, place a bed of lettuce leaves on a serving plate. Arrange the crispy rice balls on top of the lettuce.
6. Generously sprinkle the herb and peanut mixture over the rice balls.
7. Serve Nam Khao Tod with extra lime wedges and a side of sweet chili sauce for dipping.