Nam Rice

Lao Style

Ingredients:
5 cups jasmine rice
1/2 teaspoon MSG (optional)
1 teaspoon salt
1 teaspoon red curry paste (optional)
1/4 pound ground meat (optional)
1/2 teaspoon black pepper (optional)
1 tablespoon soy sauce or fish sauce
1 tablespoon garlic powder
1-2 eggs for binding
enough oil to cover rice ball
1 cup sliced onion
1 cup sliced shallots
1-2 cup of sliced pickled pork or sliced ham

Season cooled rice with msg (optional), salt, black pepper, soy sauce, black pepper, garlic powder, eggs. Mix thoroughly. Form tight compacted rice balls. Wet hands with cool water to keep rice from sticking. (approx 14 hand baseball size balls)

Fry balls in 350 degree oil. Fry until rice balls are golden brown. Cool balls and break up. Combine sliced/ chopped onions and shallots with broken up rice. Add fish sauce for taste. Add lime or tamarind powder when ready to serve. Mix.

Eat as a lettuce wrap. Place spoon full of nam rice into lettuce wrap and add herbs such as cilantro, onion, basil, mint, ect. Fry dried red peppers for spice. No dipping sauce required.