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Recipe for Nam Kao Tod like at Lotus of Siam?

The Dairy Queen May 29, 2008 04:30 AM

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?

~TDQ

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  1. alkapal RE: The Dairy Queen May 29, 2008 07:05 AM

    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
      The Dairy Queen RE: alkapal May 29, 2008 07:42 AM

      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!

      ~TDQ

    2. p
      Phoebe RE: The Dairy Queen Jun 1, 2008 09:59 AM

      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
        The Dairy Queen RE: Phoebe Jun 1, 2008 10:37 AM

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

        ~TDQ

      2. p
        Pim RE: The Dairy Queen Jun 1, 2008 05:03 PM

        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.

        cheers,
        Pim

        1 Reply
        1. re: Pim
          The Dairy Queen RE: Pim Jun 1, 2008 05:43 PM

          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!

          ~TDQ

        2. y
          yummyrice RE: The Dairy Queen May 1, 2009 11:09 PM

          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. n
            njgret RE: The Dairy Queen Feb 14, 2011 01:39 PM

            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!
            Gretchen

            1. c
              cellis RE: The Dairy Queen May 6, 2012 09:01 AM

              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
                j
                Joebob RE: cellis May 7, 2012 12:42 PM

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

                1. re: Joebob
                  The Dairy Queen RE: Joebob May 7, 2012 12:58 PM

                  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?

                  ~TDQ

                  1. re: The Dairy Queen
                    j
                    Joebob RE: The Dairy Queen May 7, 2012 03:14 PM

                    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. c
                Cestis RE: The Dairy Queen Aug 15, 2013 09:27 PM

                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
                  p
                  Phoebe RE: Cestis Aug 16, 2013 08:11 AM

                  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. Beach Chick RE: The Dairy Queen Aug 16, 2013 08:26 AM

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

                  1. j
                    Joebob RE: The Dairy Queen Aug 17, 2013 11:46 AM

                    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. c
                      Chimes4kd RE: The Dairy Queen Apr 15, 2014 02:28 PM

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

                      http://grains-nuts-soy.wonderhowto.co...

                      1 Reply
                      1. re: Chimes4kd
                        chefj RE: Chimes4kd Apr 15, 2014 02:58 PM

                        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

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