Hello Foodies!
This is a collaboration with KTY Sausage Company since they were kind enough to send me some Hmong sausages to try. So instead of eating it with just rice and pepper dip, why not use it in Nam Khao! Oh yummy! Here is my version of Nam Khao with the addition of Hmong sausage 🙂 Nam Khao is basically fried rice balls that is broken apart into a sour and salty dressing and combined with lots of fresh herbs and sour fermented/cured pork roll also known as Nem chua or som moo. But why not give it extra meat and flavor by adding in some delicious Hmong sausage. So I hope you all give it a try and enjoy the recipe!
Special thanks to Kty Sausage Company for providing me with the Hmong sausages so I can share this Nam Khao recipe with you all! 🙂 Their sausages has the right ratio of fat to meat if you are curious as to how lean/fatty it is. Just the right amount to keep it flavorful. Goes great with pepper dip! Check out my pepper dip recipes if you are interested as well.
Grilling the sausages! Best way to enjoy Hmong sausage 🙂
Hmong sausages and fermented sour pork
Making the rice balls
Frying the rice balls until crispy
Making the dressing
Fresh Herbs!
Mix it all together! 
Eat with lettuce and enjoy! YUM! 
Oh so yummy! 
-Chawjcreations
Get more information on KTY Hmong sausages here
Facebook: https://www.facebook.com/Ktysausagecompany/
IG: https://www.instagram.com/ktysausagecompany/
Ingredients
- ----Rice Balls----
- 4 cups cooked/cooled Jasmine rice
- 1 Tbsp fish sauce
- 2 tsp palm sugar
- 1 Tbsp minced kaffir lime leaves
- 3 Tbsp red curry paste
- 1 egg
- 1/4 fresh grated coconut meat
- 1/4 tsp salt
- 1/3 cups rice flour
- 1/3 cups water
- Oil to fry
- ----Dressing----
- 2 Tbsp fish sauce
- 1 Tbsp palm sugar
- 2 Tbsp lime juice
- 1 tsp minced garlic
- 1 tsp chili flakes
- ----Herbs/meats----
- 1 cup sour fermented/cured pork chopped
- 1-2 cups chopped or sliced Hmong sausages
- 1 Tbsp ginger sliced into strips
- 1 cup roasted peanuts
- 1 cup cilantro
- 2 green onion sliced
- 1/4 sliced shallots
- 1/4 chopped culantro
- 1/2 cups basil leaves
- 1/2 cups mint leaves
- Chili pepper and fresh lettuce leaves to eat with
Instructions
1) Cook the Hmong sausage to your liking (grilled, oven, skillet, etc). Set aside
2) Rice Balls:
-Place all the rice balls ingredients (except rice flour and water) in a bowl. Mix well and form into 12 balls. Set aside
-In a small bowl mix the rice flour and water together. Set aside.
- In a frying pot or pan, add oil and heat it up to 350' or until it is hot enough to fry. Place and dip each rice balls into the rice flour solution and then transfer to the frying oil. Fry 5-8 minutes until golden and crispy. Repeat steps until all the rice balls are cooked. Drain and set aside.
3) Dressing and mix!
- Mix all the dressing ingredients in a bowl
-Crush the all the fried rice balls into the dressing. Then add in all the herbs/spices, and meat. Mix well. Taste and adjust seasonings. Transfer into a plate with lettuce and chili pepper. Serve and enjoy! 🙂
-CHawjCreations
Notes
Add as much herbs and meat as you like. Totally up to you!
