Yum Khao Tod Nam Moo Sod (Crispy Rice Pork or Chicken Larb)


2 Cups Day old cooked jasmine rice
1 Tablespoon Red Curry Paste
1 Tablespoon Oyster Sauce
4 Fresh Kaffir Lime Leaves, thinly sliced
1 Egg, Beaten
2 Tablespoons Rice Flour
Frying Vegetable Oil

1 Pound Ground Pork or Chicken
3 Cloves Garlic, Finely-Minced
1/4 Cup Fresh Ginger, Sliced into matchsticks
1/4 Cup Thinly Sliced Shallot
1/4 Cup Roast Peanut
2 Tablespoons Finely Chopped Spring Onion
2 Tablespoons Chopped Cilantro
2 Teaspoons Salt
1/2 Cup Lime Juice
3 Tablespoons Fish Sauce
Cane Sugar
Coarse Ground Thai Chile
4 Fresh Thai Chiles


Start by warming the oil using a lowest heat setting. As the oil warms, prepare the rice balls as follows:

In a mixing bowl, combine rice, curry paste, oyster sauce and lime leaves. Knead this together by hand, then grab about 1/3 of this mixture and transfer to a mortar and pestle. Pound it so the mix becomes mushy, remove to another bowl, then add another batch to the mortar and pound until it’s all been processed.

Add a beaten egg to the pounded rice mixture, knead together until combined.

In a separate bowl, mix 2 tablespoons rice flour with 5 tablespoons water.

Increase the heat of your oil to medium/low.

In a quick motion, form a ball from the rice mixture (it’s very sticky and will stick to your hands), then roll the ball around the rice flour liquid for a moment, and gently drop the ball into your oil. Repeat until you’re cooking about 10 balls.

Turn the balls over after a few minutes, being careful not to let them burn. Remove when crispy, place on a paper towel.

Put 10 whole dried chiles into the oil and fry until they start to change color, then remove and set aside.


In a mixing bowl, mix pork, garlic, salt, and 2 tablespoons lime juice. Knead together, then cook your pork in a wok or skillet. Remove pork, put 1/2 of this pork into a clean mixing bowl.

Break apart 5 or 6 of your crispy rice balls and add it to your cooked pork. You can, as we did, give these broken pieces of rice one more minute of heat on a skillet to make them extra crispy, before adding to the pork.

To this, add some peanuts, ginger, cilantro, chopped onion, shallot, a little bit of sliced fresh Thai chiles. Next, season it with fish sauce, sugar, ground chile and lime juice. Our measurements were as follows:

1 tablespoon fish sauce
1/2 teaspoon sugar
1/2 teaspoon ground chile pepper
1 tablespoon lime juiceMix, and serve with fresh betel leaves and whole dried chiles on the side. Put a spoonful on top of a fresh betel leaf, close the leaf and pop it into your mouth.

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