Air Fryer Crispy Rice Salad | Nam Khao Tod
Introduction to Air Fryer Crispy Rice | Nam Khao Tod
Nam khao tod is one of Lao cuisine’s most beloved dishes: a crispy, deep-fried rice salad packed with bold flavors. Fresh herbs, tangy lime juice, and savory cured pork sausage (som moo) are balanced by a bright curry paste. Traditionally served at gatherings, nam khao tod is easy to share and fun to eat as a lettuce wrap with the crunch punctuated by a bite of fried bird’s eye chili.
This dish sparked the viral “crispy rice” trend online. Early posts credited Laos, but as the trend spread many versions lost their Lao roots and began using random pantry or generic “Asian” ingredients. That shift illustrates how food evolves on the internet: some see it as greater exposure for a cuisine, while others see cultural erasure.
This recipe stays true to the classic ingredients and flavors of nam khao tod but lightens the technique by air-frying the rice instead of deep-frying. Air-frying gives you the same satisfying crisp without the mess and with less oil so its perfect for cooks who want a quicker, cleaner method. I often use the air fryer as both my rice cooker and “fryer,” and it works well here. Outside of that method change, the recipe honors the traditional Lao crispy rice salad.
What are the special equipments needed?
Use a heatproof round cake pan 6½ inches in diameter and 2½ inches tall to cook the jasmine rice in an air fryer and create a steaming setup. I recommend the Cosori Iconic Air Fryer because it cooks the rice evenly and provides enough space for the rice to be spread out.
Ingredients Needed for Air Fryer Crispy Rice | Nam Khao Tod
jasmine rice: the type of grain that is traditional for this recipe but you can try other rice types
egg: helps bind the rice
kaffir lime leaves: adds the fragrant lime flavors to the rice mixture
red curry paste: adds the aromatic flavors to the rice mixture
dried coconut shreds: creates more texture in the dish
fish sauce: brings out the umami flavors
MSG: rounds out the flavors
lime juice: the tanginess is used to cut through the oils
cured pork (som moo): the Lao style is fermented with sticky rice and less sweet than the Vietnamese version
pork skin: use the prepackaged frozen skin. All you need to do is rinse it and chop
cilantro: brightens up the salad
green onion: freshens up the sald
shallot: enhances the complexity of the salad
roasted peanuts: another crunchy texture to the salad
fried chili, mint, and lettuce: create a lettuce wrap with these ingredients
Step by Step Instructions
Prep the Ingredients
Prepare the herbs and aromatics in advance to speed up the recipe. Mince the lime leaves, dice the cured pork and pork skin, and thinly slice the green onion, shallots, and cilantro. Briefly sauté the peppers in a little oil before using.
Cook the Jasmine Rice
Place the dried jasmine rice in a large bowl and rinse it three times, stirring and draining each time, until the rinse water runs clear. Drain the rice well using a strainer, then transfer it to a heatproof container that fits inside your air fryer. (I use a round cake pan 6-1/2 inches in diameter and 2-1/2 inches tall.)
If using the Cosori Iconic air fryer, preheat it to 350°F for 4 minutes. Meanwhile, bring water to a boil. Pour the boiling water over the rice in the cake pan, then cover the pan tightly with aluminum foil to create a steam environment. Place the covered pan in the preheated air fryer and cook at 350°F for 20 minutes.
When the cooking time ends, remove the pan from the air fryer but keep the aluminum foil on for an additional 5 minutes to finish steaming. After that, uncover the pan, transfer the rice to a large bowl, and let it cool for about 15 minutes before serving or using.
Season the Rice
In a small bowl, whisk the egg and red curry paste until smooth. In a large bowl, combine the cooled rice, shredded coconut, thinly sliced kaffir lime leaves, and the curry–egg mixture. Toss thoroughly so everything is evenly coated. Unlike traditional nam khao tod, you do not need to press the mixture into a tight ball.
Air Fry the Rice
Preheat the air fryer to 400°F for 4 minutes. Place the seasoned rice into the basket (keep the tray inside). It’s okay if some rice falls under the tray. Cook at 400°F for 12–15 minutes, using the air fryer’s shake/alert feature to remind you to shake the basket about halfway through. The rice is done when it turns golden and crispy.
Season the Crispy Rice
Place all the crispy rice in a large bowl. Season with fish sauce, MSG, and lime juice, then mix thoroughly and adjust the seasoning to taste. Add the cured pork, pork skin, cilantro, green onion, and shallot, and gently toss until everything is evenly combined.
Turn Into Lettuce Wraps
Nam khao tod is best served as a lettuce wrap. Spoon some crispy rice into a soft lettuce leaf, top with fresh mint, then enjoy. If you like it spicy, add a piece of chili and take a bite.
How Long Will It Last?
Keeps 3–4 days in the refrigerator. To reheat leftovers, microwave nam khao and top with fresh herbs just before serving. For large batches, prepare the crispy rice ahead and only mix in the fresh ingredients when you’re ready to serve.
Where can I get more Lao recipes?
If you enjoyed this recipe, chances are you love Lao food. My website is filled with traditional, modern, and fusion Lao recipes, so I hope you take some time to explore everything it has to offer. When you try a recipe, leaving a rating and a comment on that specific page helps more home cooks discover and trust it. And if you want ad-free, refined recipes, please consider pre-ordering my debut cookbook, The Lao Kitchen. It’s jam-packed with over 95 recipes, personal stories, and rich Lao food history.
More Lao Recipes
Air Fryer Crispy Rice Salad | Nam Khao Tod
Air Fryer Crispy Rice Salad is inspired by the traditional Lao dish nam khao tod, the original crispy rice salad that sparked today’s crispy rice trend. Instead of deep-frying, this version uses the air fryer to create an ultra-crispy texture with a lighter feel. The finished dish is bright, crunchy, and tangy, and perfect for scooping into fresh lettuce wraps.
Ingredients
Instructions
- Preheat the air fryer to 350°F for 4 minutes.
- Rinse the jasmine rice 3 times with room-temperature water. Drain well and transfer to a 6½-inch diameter × 2½-inch tall heat-proof round cake pan.
- Pour the boiling water into the pan, cover tightly with aluminum foil, and place in the preheated air fryer. Cook at 350°F for 20 minutes.
- Remove from the air fryer and let the rice steam, still covered, for 5 minutes. Remove the foil, transfer the rice to a large bowl, and let it cool to room temperature for about 15 minutes.
- Preheat the air fryer to 400°F for 4 minutes.
- In a small bowl, whisk together the egg and red curry paste until smooth.
- In a large bowl, combine the cooled rice, coconut shreds, kaffir lime leaves, and curry-egg mixture. Mix well until evenly coated.
- Transfer the rice mixture to the air fryer tray, spreading it out evenly and lightly flattening it. Spray with a light coating of oil.
- Cook at 400°F for 12–15 minutes, using the shake feature or manually shaking halfway through, until the rice is golden and crispy.
- Transfer the crispy rice to a large bowl. Season with fish sauce, MSG, and lime juice, then mix well.
- Add the cured pork, pork skin, cilantro, green onion, and shallot. Toss gently to combine.
- Plate and serve with fried chili, mint, and lettuce on the side.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.