Tiffany Derry’s Crispy Coconut Rice with Fermented Sausage and Herbs, as seen on Guy’s Ranch Kitchen Season 6.
Recipe courtesy of Tiffany Derry

Crispy Coconut Rice with Fermented Sausage and Herbs

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  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
This dish has its roots in Lao (naem khao), Vietnamese and Thai preparations. There is something so captivating in the precision and care that’s put into the flavors. This dish in particular sends your taste buds on a flavor journey with different textures and flavors.



Special equipment:
a deep-fry thermometer or deep-fryer
  1. In a large Dutch oven or deep-fryer, pour several inches oil. Heat over medium-high heat to 350 degrees F.
  2. In a small bowl, whisk the egg. Add the rice, shredded coconut, red curry paste and lime leaves. Divide into 4 portions and shape into balls. Fry until golden brown, about 3 minutes, then drain on paper towels. Use the same cooking oil to fry the chiles until crispy, about 30 seconds.
  3. Once the rice balls are cool enough to handle, crumble them into a large bowl. Add the sausage, ginger, red onion, cilantro and mint and toss to combine. In a separate bowl, combine the lime zest and juice, garlic and fish sauce, whisking to combine. Pour the dressing over the rice, tossing until the dressing is absorbed.
  4. Garnish with the fried dried chiles, peanuts and shiso leaves and serve with butter lettuce for making wraps.

Cook’s Note

Nem nuong is a Vietnamese cured pork sausage. Its flavor hits a little bit of everything — pungent, sour, salty and subtly sweet.