Nem Tha Dua, also called nem khao, is a salad of fried rice and fermented pork sausage (som mou). Tha Dua is a place located in the north of Laos. In this recipe, I propose to make the wraps with phak i leut (Piper lolot) but you can replace it with lettuce.
For 4 persons
Ingredients
60 sheets of phak i leut
300 g fermented pork sausage, cut into matchsticks of 3 cm length
1 tablespoon lemon juice
40 g cilantro, coarsely chopped
40 g mint, detailed then coarsely chopped
4 tablespoons unsalted peanuts, crushed (optional)
fried dried chili peppers
800 g cooked jasmin rice
100 g of ground pork (optional)
60 g of dried grated coconut
1 egg
½ onion, chopped
1 tablespoon of red curry paste
½ teaspoon of salt
3 tablespoons of fish sauce
oil for frying
Method
In a salad bowl, mix the cooked jasmin rice, ground pork, grated coconut, egg, onion, red curry paste, salt and fish sauce.
Make 12 flattened balls (about 85 g each).
Fry the balls for 5 minutes in oil at 170°C. Drain and leave to cool.
In a large bowl, mix the fermented pork sausage with the lemon juice. Crumble the rice balls and add to the fermented pork.
Add the mint, coriander and crushed peanuts and mix well.
Serve with phak i leut and fried chili peppers.
Recipe on video here.
