This style id diff from how we make ours. We satay the red curry, once you get that aromatic, add coconut milk and add all the ingredients like sugar, msg, paprika and fish sauce. Then we mix it into the warm steam rice. We form it into a patty cake shape, bc we like ours crunchy. Before we deep fry, we use egg wash and dip it into chop dried pork skins. Then we deep fry in medium to high heat. Then we add the som moo and herbs at the end. Enjoy
I've never tried this salad before! Whyyyyyyyy? Loved the video, would love to try and make it myself. Thanks for the great commentary and video. I enjoyed it a lot!
It's recipes like this that make me so excited to go to Laos next year and just immerse myself in cooking classes and different restaurants to see what amazing foods are out there! Thank you so much for posting this!!
The first time I had nam khao was at a Laotian restaurant in Raleigh, NC, called Bida Manda. It was the most eye opening dish I'd ever had. I went back that very week to have it again.
At Vietaine in Westminster CA... super in love with this dish. I’m Salvadoran/Guatemalan (Central American roots) but my girl is Cambodian/Thai so she introduced me to this dish. Can’t wait to have our 2 boys introduced to this dish for them to enjoy too
I prefer Laotian version of naem khao tod than Thai because of the coconut. We stopped by Fremont on our way to Yosemite and found a hole on the wall Laotian restaurant. It has this dish on the menu and it was a bomb. The restaurant adds freshly shredded coconut. It was the best! Thank you for sharing
There’s 2 types of olive oil. Lighter one for cooking/frying, darker for finishing recipes. Vegetable oil causes inflammation and are not meant for consumption.
Saeng Douangdara I grew up in Texas in the 80s and 90s. Life was hard. My brothers and I were ridiculed when we brought Lao food. Now there's a Thai restaurant on every corner
Yes. It is a process called Thaification. It is originally a Lao recipe, but when Lao people moved to Thailand for work and because of the war, they brought over their food and culture. It was also around this time where Isan was given to Thailand. There is more ethnic Lao people in Isan than in the entirety of Laos.
Lol. Let me educate you a little. Within the country of Laos and within any Lao home anywhere in the world, we do not use “Laotian” to describe our ethnicity. That term was made up by the French a long time ago and ingrained in the minds of people in the west. We are kohn Lao (Lao people). We speak phasa Lao (Lao language. Yes you got that right, so you get 1 point. Kudos to you for knowing that part 👏🏼). We make and eat ahaan Lao (Lao food). Lao is the universal term for all things. Thanks. ✌🏼
Here is the written nam khao recipe: www.saengskitchen.com/laorecipes/nam-khao
This style id diff from how we make ours. We satay the red curry, once you get that aromatic, add coconut milk and add all the ingredients like sugar, msg, paprika and fish sauce. Then we mix it into the warm steam rice. We form it into a patty cake shape, bc we like ours crunchy. Before we deep fry, we use egg wash and dip it into chop dried pork skins. Then we deep fry in medium to high heat. Then we add the som moo and herbs at the end. Enjoy
What ethnicity are you? I’d like to try your recipe, sounds delish!
It looks like a very delicious recipe. The video is beautiful and the editing is good.
I've never tried this salad before! Whyyyyyyyy? Loved the video, would love to try and make it myself. Thanks for the great commentary and video. I enjoyed it a lot!
Im glad I found your channel! I love Lao food and our culture!
I love it ❤️❤️. It’s sooo good. I made it before but I could not figure out what I was missing. Yours are easy are really good,, thanks
It's recipes like this that make me so excited to go to Laos next year and just immerse myself in cooking classes and different restaurants to see what amazing foods are out there! Thank you so much for posting this!!
I would just make rice ball with some type of seafood. But everything look so delicious 😋😋
I made it! Thank you for the recipe! It was so yummy and satisfying with beer. Im so happy now that I dont have to rely on my aunties to make it.
Great recipe thank you
Thanks!
When was the first time you had nam khao?
The first time I had nam khao was at a Laotian restaurant in Raleigh, NC, called Bida Manda. It was the most eye opening dish I'd ever had. I went back that very week to have it again.
At Vietaine in Westminster CA... super in love with this dish. I’m Salvadoran/Guatemalan (Central American roots) but my girl is Cambodian/Thai so she introduced me to this dish. Can’t wait to have our 2 boys introduced to this dish for them to enjoy too
Today!
At a Lao/Taidam party as a kid ❤ It was homemade and someone brought it over.
What is the best type of rice used to make nam kao? Long grain, short grain, jasmine rice?
Long grain jasmine rice
You're like the Asian alton brown! Thanks so much for sharing! I love this dish and now i can make it.
There’s an error on the webpage. I am looking for the detailed ingredients and measurements.
Love the consistency on these videos!! Keep up the good work and thanks for sharing!
No offense, but PLEASE. Change the pot. It seriously ruined the otherwise nice video and an interesting recipe.
I prefer Laotian version of naem khao tod than Thai because of the coconut. We stopped by Fremont on our way to Yosemite and found a hole on the wall Laotian restaurant. It has this dish on the menu and it was a bomb. The restaurant adds freshly shredded coconut. It was the best! Thank you for sharing
There’s 2 types of olive oil. Lighter one for cooking/frying, darker for finishing recipes. Vegetable oil causes inflammation and are not meant for consumption.
All seed oils are poison, actually. But then, so are carbs. But we live once...
Organic sunflower oil at Trader Joe’s has pretty high smoke point.
Yes! A Lao dish. Thank you for acknowledging that it is a Lao dish much like laap is.
Saeng Douangdara I grew up in Texas in the 80s and 90s. Life was hard. My brothers and I were ridiculed when we brought Lao food. Now there's a Thai restaurant on every corner
Thank you! Love the explanation part :) did you major in Chemistry?
Love your channel ! Reminds me of good eats on the food network show ! So informative !
The package says, cook pork skin, do I do a quick dip in hot water?
dang I'm droolin :P
What can I SUBSTITUTE THE KAFFIR LIME LEAVES?
when did you use coconut ?
I can’t eat pork what alternative I can use
Can you cook this in air fryer?
What’s the curry paste? Is it red Thai curry paste?
The red one usually sold in small disc shaped cans at Asian grocers,
I served this at Hanumanh in DC when we opened, but ours was Nam Khao Kob. It was absolutely divine!
Hello. The link to your recipe is not working. Great video! Thank you!
I made this and it was so good and also super fun to make!
No other seasoning at all? It taste good.
I love to watch you cook; you inspire and it's so easy to follow your directions. Thank you for sharing your gift with the world!
Thank you so much for watching and supporting my videos! I put a lot of love in making them 🙏
Is it really originated at Thadua or not? I’m not sure. Before you were born, this recipe was already very popular at Udon , Thailand.
Yes. It is a process called Thaification. It is originally a Lao recipe, but when Lao people moved to Thailand for work and because of the war, they brought over their food and culture. It was also around this time where Isan was given to Thailand. There is more ethnic Lao people in Isan than in the entirety of Laos.
What are the measurements? I tried going on your website but didn't find anything.
My favorite😋
คือกันกับแหนมคลุกเมืองไทยเลย ประเทศพื่อนบ้าน
Wondering why my rice is mushy inside of dry after I deep dry
Is that just the chili paste you put in the the rice or something else you add on to it?
Not how nam khao is made.. missing ingredients.
Question! Where could I buy som moo? Could I get it inside a Korean market?
You can buy some in a Vietnamese market for the most similar thing. It'll be called Nem
Thanks for sharing. 😊
This looks yum
Is coconut optional??
Coconut gives the dish its addictive flavor. Will macadamia nuts do ? Not sure.
My favorite
I hope you never quit ISeang!
Where can you get the pork skins like that?
Asian grocery store
My favorite!!!!! Yesssss 😋
food heaven
I want to try this!
Sap lai
👍👍👍🙏❤
Great tips I like how you didn’t use msg. thank you for sharing. 👍🏿
So are you Laotion or Thai?
That question shouldn’t even be dignified with an answer. But I’m going to answer it anyway. He is LAO.
@@getitright5405 jokes on you...Lao is a language 😅🤣😂
Lol. Let me educate you a little. Within the country of Laos and within any Lao home anywhere in the world, we do not use “Laotian” to describe our ethnicity. That term was made up by the French a long time ago and ingrained in the minds of people in the west. We are kohn Lao (Lao people). We speak phasa Lao (Lao language. Yes you got that right, so you get 1 point. Kudos to you for knowing that part 👏🏼). We make and eat ahaan Lao (Lao food). Lao is the universal term for all things. Thanks. ✌🏼
Sap
Would have been better if you show the ingredients' packets and the measurements of each ingredient.
The full written recipe is here www.saengskitchen.com/laorecipes/nam-khao
Need to do a tutorial on som moo. With the real moo too not the packaged moo
Thanks for helping me reconnect with my culture!