Nam Khao Tod

Ingredients

• Lettuce leaves - For serving
• Vegetable oil - For frying
• Roasted peanuts - 1/4 cup, crushed
• Green onions - 2, thinly sliced
• Fresh cilantro leaves - 1/4 cup, chopped
• Fresh mint leaves - 1/4 cup, chopped
• Sugar - 1 tablespoon
• Lime juice - 2 tablespoons
• Fish sauce - 2 tablespoons
• Garlic - 3 cloves, minced
• Shallots - 2, finely chopped
• Ground pork - 1/2 pound
• Cooked jasmine rice - 4 cups

Instructions

1. In a large bowl, combine the cooked jasmine rice, ground pork, shallots, garlic, fish sauce, lime juice, and sugar. Mix well.
2. Shape the mixture into small balls, about the size of golf balls.
3. Heat vegetable oil in a deep pan or wok over medium heat. Fry the rice balls until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
4. In a separate bowl, combine the mint leaves, cilantro leaves, green onions, and crushed peanuts. Toss to mix.
5. To serve, place lettuce leaves on a plate. Arrange the crispy rice balls on top of the lettuce leaves. Sprinkle the herb and peanut mixture over the rice balls.
6. Serve Nam Khao Tod with extra lime wedges and a side of sweet chili sauce, if desired.