English: Naem khluk (Thai script: แหนมคลุก)literally means "mixed naem". For this dish, naem sausage (fermented pork skin mixed with sticky rice) is crumbled and mixed with steamed rice, turning them in to meatballs (slightly larger than a ping pong ball) which are then deep-fried until crisp on the outside. To make the salad, the balls are first crumbled and mixed with dried chilli flakes, peanuts, lime juice and fish sauce. It is served with raw vegetables and herbs such as Thai holy basil (kraphao), mint (saranae) and coriander (phak chi).