Thai Sidewalk Salad - Yum Naem Khao Tod

Experience the vibrant flavors of Isan, Northeastern Thailand, with Yum Naem Khao Tod. This delicious street food salad combines crunchy fried rice balls with savory ground pork and pork skin, seasoned with spicy, sour, and umami notes and garnished with fresh herbs and crispy textures. Perfect as a tantalizing appetizer or a light main course, this salad offers a delightful explosion of flavors and textures in each bite.

Ingredients

🍚 2-3 Fried Rice Balls Crushed
🐖 2-3 tablespoons Ground Pork Cooked
🐷 1-2 tablespoons Pork Skin Cooked and Sliced
🌶️ 1-2 teaspoons Ground Thai Chili Peppers Dried and Ground
🍚 1 teaspoon Sugar White Granulated
🐟 1-2 teaspoons Fish Sauce
🍋 Juice from 1/2 to 1 Lime Freshly Squeezed
🧅 1-2 tablespoons Green Onion Chopped
🧄 1-2 tablespoons Shallots Thinly Sliced
🥜 1 tablespoon Peanuts Roasted Whole
🌶️ 2-3 Whole Dried Chili Peppers
🍚 3-4 tablespoons Fried Rice Flour Crispy Rice
🥬 2-3 Cabbage Leaves For Serving
🍃 3-4 Cha Plu Leaves Wild Betel Leaves, For Serving

Instructions

1- Prepare Rice Balls:

In a metal mixing bowl, place the fried rice balls.
Using gloved hands, vigorously squish and crumble them into smaller pieces.

2- Add Proteins:

Include the cooked ground pork and sliced pork skin into the bowl with the crumbled rice.

3- Add Seasonings:

Sprinkle ground Thai chili peppers to your desired spice level.
Follow by adding sugar and fish sauce.

4- Add Fresh Citrus:

Squeeze the fresh lime juice directly into the mixture in the bowl.

5- Add Aromatics:

Incorporate the chopped green onion and sliced shallots for an aromatic freshness.

6- Mix Thoroughly:

Thoroughly blend all ingredients using gloved hands to ensure the dressing is well distributed.
Ensure the flavors meld.

7- Package Salad:

Scoop the mixed salad into a clear plastic bag.

8- Add Toppings:

Add roasted peanuts and whole dried chili peppers into the bag for added crunch and heat.

9- Add Crispy Texture:

Include a generous amount of fried rice flour to enhance the crispy texture.

10- Seal and Serve:
- Secure the plastic bag containing the salad.
- Package fresh cabbage leaves and cha plu leaves in a separate small bag.
- Serve to enjoy with the crisp and fresh greens.

Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 1
Equipment: Metal Mixing Bowl, Plastic Gloves, Serving Spoon/Spatula, Knife, Chopping Board, Plastic Squeeze Bottle, Glass Jars, Plastic Containers, Tongs