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Nam Khao
Ingredients
- 3 cup cooked steamed white rice
- 1 cup coconut, finely shredded
- 1.5 lbs ground pork
- 3 eggs
- 2-3 Tbl spoons chili powder
- 5 Tbl spoons chicken bouillon
- 2 7oz packs pork skin, pre-cooked
- 2 12oz packs sliced ham, pre-cooked
- 1 bunch cilantro
- 4 green onions
- 1 cup peanuts
- 2ish Tbl spoons fish sauce
- 2 limes, juice squeezed out
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Directions
In foil tray mix:
- steamed rice, cooked
- shredded coconut
- ground pork (uncooked)
- eggs, uncooked
- chili powder
- chicken bouillon
- Make fist size balls of the rice mixture.
- Deep fry the rice balls in peanut or canola oil on high for 10-15 minutes or until crunchy.
- Let rice balls cool and then break apart into a
- foil serving tray.
Mix in:
- pork skin (thawed)
- ham, diced
- cilantro, chopped
- green onions, chopped
- peanuts, crushed
- fish sauce (add more/less as desired)
- Lime juice
- Tastes great at room temperature and even cold after being refrigerated.
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