Nam Sod (Thai Pork Salad)
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"This is a spicy, flavorful pork salad that is eaten as a side or main dish. You can serve it on cabbage or lettuce leaves. It can also be served over shredded cabbage, bean thread (mung bean noodles), or lettuce. Try your local Asian market to find Thai peppers, fish sauce, and fresh mint leaves. Fresh lime juice is important. A lot of prep but worth it in the end. You can also serve over noodles, or chop lettuce and cabbage together and spoon mixture over it in a bowl. You can garnish the mixture with chiles, peanuts, mint leaves, and cilantro leaves. This recipe tastes just like what you get at a Thai restaurant. It will keep in the refrigerator in an airtight container for 3 to 4 days."
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Ingredients1 h 15 m servings 339 cals
Original recipe yields 10 servings (3 quarts)
- Combine lime juice, fresh Thai peppers, 1/4 cup plus 2 tablespoons fish sauce, and dried chile flakes in a bowl and mix well. Add shallots, mint, cilantro, peanuts, onion, red onion, green onions, and ginger. Mix well.
- Heat a nonstick skillet over medium-high heat. Add pork; cook and stir to break it up until pork is no longer pink in the center but not yet browned, 3 to 5 minutes. Drain and discard grease. Allow pork to cool briefly, about 5 minutes.
- Transfer pork to a bowl and add dressing mixture; mix very well. Let the salad sit for at least 10 minutes before serving. Spoon mixture into lettuce leaves, like putting a hot dog in a bun.
Per Serving: 339 calories; 20.6 g fat; 19.3 g carbohydrates; 22.3 g protein; 59 mg cholesterol; 715 mg sodium. Full nutrition