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An aerial image of a white ceramic serving platted topped with low FODMAP crispy red rice salad. The salad is topped with cucumbers, herbs and peanuts and sits atop a steel grey backdrop. Two glasses of water sit to the top right of the image.

Low FODMAP crispy rice salad (Nam Khao inspired)

Low FODMAP, vegan option, dairy free
*This recipe uses Australian cups and measures. Use gram and ml for international accuracy.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Course Main Course, Salad
Cuisine Food Intolerance Friendly
Servings 6 people

Ingredients
  

For the rice:

  • 400 g Jasmine rice cooked the night before or 2-3 hours before to allow it to dry out

For the curry paste:

  • 2-3 large red chillies de-seeded and chopped see notes
  • 50 g galangal or ginger grated see notes
  • 50 g lemongrass finely sliced the white parts of approx 2 large stalks of lemongrass
  • Good grating of makrut lime zest or 5-10 makrut lime leaves, stems removed and chopped finely
  • 1-4 pickled garlic cloves optional, see notes
  • 1/2 teaspoon ground cumin or cumin seeds
  • 1-2 tablespoons sweet paprika for colour Use 4-8 teaspoons for NZ, USA, Canadian, UK and European teaspoons (which are 15ml as opposed to Australia's 20ml, which is what I use)
  • 1 teaspoon fine salt or to taste
  • white pepper to taste
  • ½ bunch (65g) spring onion greens, chopped
  • 3-4 Thai basil leaves, chopped (use the rest in the salad)
  • 3-4 Vietnamese mint leaves, chopped (use the rest in the salad)
  • 80 ml (1/3 cup)* neutral oil (I used vegetable)
  • 1 tablespoon vegan shrimp paste (I use Vincent the Vegetarian which contains no onion or garlic) (Use 4 teaspoons for NZ, USA, Canadian, UK and European teaspoons (which are 15ml as opposed to Australia's 20ml, which is what I use)
  • 10 ml 2 teaspoons maple syrup or 2 teaspoons white sugar

To finish:

  • 2-3 Lebanese cucumbers chopped
  • 1 bunch Vietnamese mint chopped
  • 1 bunch Thai basil chopped
  • ¾ - 1 cup roasted peanuts
  • remaining 1/2 bunch spring onions, finely chopped (optional)

For the dressing:

  • 40 g (2 tablespoons)* white sugar (Use 2 extra teaspoons for NZ, USA, Canadian, UK and European teaspoons)
  • 40 ml (2 tablespoons)* boiling water (Use 2 extra teaspoons for NZ, USA, Canadian, UK and European teaspoons)
  • 40 ml (2 tablespoons)* lime juice (Use 2 extra teaspoons for NZ, USA, Canadian, UK and European teaspoons)
  • 20-40 ml (1-2 tablespoons)* vegetarian fish sauce (see notes) (Use 1+ extra teaspoon for NZ, USA, Canadian, UK and European teaspoons)

Instructions
 

  • Cook the rice the night before or 2-3 hours before to allow it to dry out. This will make it easier to crisp up the rice.
  • Preheat the oven to 220C/428F. Line a large baking tray.
  • Blend all the ingredients for the curry paste in a small blender until smooth. Taste and adjust according to your preferences, noting that the chilli gets a bit more muted once it cooks on the rice.
  • Combine the rice and curry paste until the rice is completely coated. I like to do this in a large bowl for ease.
  • Bake the rice in 20 minute increments, tossing it to encourage even cooking. I like to cook my rice for 1 hour or even 1 hour 20 minutes, tossing every 20 minutes, so it becomes super crispy. It will soften a little when the dressing is added.
  • While you’re waiting, make the nuoc mam. Combine the sugar and boiling water and allow the sugar to dissolve. Add the lime juice and vegetarian fish sauce and adjust according to your tastes. Set aside.
  • Once the rice is super crispy, remove it from the oven and allow it to mostly cool. Pouring the dressing over hot rice will make it lose it’s crispiness quickly.
  • Once mostly cool, transfer the rice to a large serving platter. Add the cucumbers, chopped herbs, peanuts and (optional) spring onion greens and stir to combine.
  • Pour over the nuoc mam and serve. Leftovers keep well in an airtight container in the fridge for a number of days.

Notes

  • Dried rice is important to maximise the crispiness of your rice. I recommend making it the night before.
  • Be sure to follow the basic guidelines for food safety when cooking and storing rice to avoid illness.
  • I find the chilli in the curry paste gets muted as it cooks with the rice. If you like it extra spicy, add more chilli.
  • Galangal is authentic but a pain in the butt to grate and trickier to find in Australian supermarkets. I have tested this recipe with both and didn't notice a huge difference, so use ginger if you can't access galangal.
  • Pickled garlic is a new low FODMAP ingredient. I have a recipe for it here. 
  • Different brands of vegetarian fish sauce have different salinities and flavour profiles, so add them to taste. I used and love Vincent The Vegetarian in Australia. 
Keyword low fodmap rice salad, low fodmap salad, low fodmap vegan, low fodmap vegetarian
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