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Recipe for Nam Kao Tod like at Lotus of Siam?

So, I'm craving their nam kao tod (item #14 on their appetizer menu http://www.saipinchutima.com/appetize...) described as "minced sour sausage mixed with green onion, fresh chili, ginger, peanuts, crispy rice and lime juice"--anyone have a recipe for this?

I would be most grateful! Thank you! I'm sure I could never execute it as well as they do at LoS, but a gal can dream, right?


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  1. try this from chez pim (i love her blog): http://chezpim.typepad.com/blogs/2003...

    does it look like this? http://www.tastingmenu.com/media/2004...

    the sour sausage is "issan" sausage that is fermented to make it sour (this learned from this site: http://www.blazinghotwok.com/2008/04/...

    a beautiful little blog with more about issan sausage: http://allthingsnice.typepad.com/tast...

    1 Reply
    1. re: alkapal

      Thank you alkapal--Yes, it looks just like that photo.

      I've seen that recipe on Chez Pim and it looks pretty close to what I had at LoS, but isn't exactly the same. For instance, in the photo you can clearly see red onion and Pim's calls for shallots.

      Also, her recipe is for rice patties, but LoS' wasn't rice patties, it was individual grains of crispy rice. The texture of the rice was part of the appeal of the dish for me.

      So, we're getting pretty close with the above recipe links (thank you for the issan sausage recipe!) but the crispy rice is the missing link, I think. But, this gets me very very close. Thank you!


    2. After several attempts, I've come very close to duplicating the original in taste. But still unsure of how to perfect the manor of cooking the crispy rice. Have tried several times, but not even close. Someone surely has to have an "in" with the owner Bill C.

      1 Reply
      1. re: Phoebe

        Phoebe, would you be willing to share your recipe as it stands thus far?


      2. The crispy rice patties recipe on my blog (thanks for the link alkapal) is a different preparation than the one used at Lotus of Siam.

        To make crispy rice in individual grains like at Lotus of Siam, you can do two things. One is buy dried rice cakes from a Chinese market near you, fry a few rice cakes in very hot oil, then break up the cakes into individual grains (or small clumps) of rice. You can make your own by first cooking the rice. Cooked jasmine rice will do, but steamed glutenous rice will be better. Scatter cooked grains of rice on a cookie sheet and let dry overnight on the counter (or in your oven at the lowest setting for a couple hours). When the grains are thoroughly dried and hardened, fry them in hot oil until brown and puffy.

        @ The Dairy Queen, in Thailand we use shallots, red onions are used in Thai restaurants in the US as a substitute for the more expensive shallots.


        1 Reply
        1. re: Pim

          Thanks Pim, for this info. The crispy rice is key, so I appreciate your popping in to fill in the missing link... I am looking to recreate what I had at LoS, since it made such an impression on me and that's what I'm craving, so, I think I will still use the red onion for my first attempt. After that, maybe I'll switch to the more authentic shallots!

          Thanks again!


        2. In case you didn't know, Nam Khao is actually a Lao dish that's sometimes served at Thai-Issan restaurants. If you're craving Nam Khao, just go to a Lao restaurant, if there is one near you. Every Lao restaurant serves Nam Khao because it's one of our traditional Lao dishes. Nam Khao is sometimes known as Lao Fried Rice Ball Salad. It's known as a "fried rice ball" dish because the balls of rice are deep-fried to make them nice and crunchy. Finally, the deep-fried rice balls are broken up into individual grains with some grains still clumped together, which gives it a nice and crispy texture.

          Anyway, there's Nam Khao recipes on some Lao cooking websites.

          1. You're in good company with this request. I actually did find someone who's a friend of the owner. He told me Bill would probably give me the restaurant before he'd give up the recipe. Lotus opened in NYC, 5th Ave and 9thSt in the Village. Nam's on the menu, but not as good as Vegas. If you have a Wegmans where you live, they sell Thai sausage. That may give you a head start....Good Luck!

            1. Just came from vegas and I am crazy about Nam Kao. I asked them how they made the rice so crispy and they told me they deep fry frozen rice. So, as one person replied below that maybe they cooked then dried it before deep frying....trying freezing the cooked rice before deepfrying.

              I am looking for the Khao soi recipe. If you have that one I would love it. Thank, Cindy

              3 Replies
              1. re: cellis

                Speaking as an ex-chemist, deep frying frozen rice sounds risky to me.

                1. re: Joebob

                  As a non-chemist I have to ask why it sounds risky? Meaning, there's going to be hot grease spattering everywhere and a potential fire hazard?


                  1. re: The Dairy Queen

                    Yes, particularly if the frozen rice picks up water from the air before being fried.. Individual frozen grains have a large surface area to pick up water. Put that in hot oil and Foom! (IMO)

              2. Lol I just back from Vegas and when I read the above post I could not have worded it better! I am craving #14! I am back in Birmingham, Al and if I ever get the recipe I will certainly share!

                1 Reply
                1. re: Cestis

                  Sadly, it won't happen in our lifetime! A guarded secret, Saipin and her husband Bill will take this recipe to their graves. After 10+ years of trying, I've come close to it in flavor, but can't figure out the crispy rice part. Have tried many different techniques to no avail. This is truly the ONE recipe I'd pay "good" money for!!!

                2. Salivary glands are in overdrive everytime I see LOS in print..
                  Hands down, one of the best Thai restaurants in the USA.

                  1. To shift the subject slightly, any ideas out there about how to make the deep-fried, sliced duck breast in the Chef's Specialties (don't remember the #. sorry.)?

                    1. How to make the crispy puffed rice. Mix the Maesri red curry paste with the rice (before or after being puffed, your preference).


                      3 Replies
                      1. re: Chimes4kd

                        The Rice for Nam khao is cooked seasoned Jasmine Rice formed into Balls and then deep fried till till browned. Drained and and then crumbled and mixed with Sour Pork AKA Som Moo (ສົ້ມໝູ), Peanuts, Coconut, sliced Scallions, Mint, Cilantro, Lime Juice and Fish Sauce

                        1. re: Chimes4kd

                          This is in reference to how "Lotus of Siam" makes their version. All the rice is puffy and crispy. I've made it the traditional way (rice balls deep fried) and stir fried until crispy, which I find to be just as good but so much less work.

                          1. re: Chimes4kd

                            Wow that was a delaaaaaaaaaaaayed response! O-:

                        2. Naem Khao is a popular Laotian dish. We enjoyed the best Naem Khao in Luang Prabang. We have since tried Naem Khao in a few Lao-Thai restaurants in the States. Didn't know that this Laotian delight has also become popular in Thailand.