Nam Sod Thai Pork Salad Recipes

NAM SOD (PORK SALAD WITH MINT, PEANUTS AND GINGER)

Nam Sod (Pork Salad with Mint, Peanuts and Ginger) image

A very refreshing taste experience that paired well with a bottle of Gewurztraminer that I wanted to use up. We use the lettuce to make little bundles of the salad. This recipe is from the book "Thai Cooking Class" by Asia Books.

Provided by Titanium Chef

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

500 g ground lean pork or 500 g finely chopped pork (~1.1 lbs)
2 tablespoons water
2 tablespoons lemon juice
2 tablespoons fish sauce
1/2 teaspoon dried chili
1 teaspoon finely sliced fresh chili
2 tablespoons onions, finely sliced
2 tablespoons shallots, sliced into 2 cm pieces
2 tablespoons roasted peanuts
2 tablespoons gingerroot, finely sliced
1 tablespoon mint leaf, fresh
2 tablespoons coriander, fresh,chopped,leaves & stems
6 large lettuce leaves
roasted peanuts
finely sliced ginger
dried chilies or fresh chili
mint
coriander sprig

Steps:

In large saucepan place minced pork with water; cook slowly over med heat until pork is cooked through but still tender.
Remove from heat and add lemon juice, fish sauce, dried and fresh chili.
Stir.
When cooled, add onion, shallots, peanuts, ginger, mint and coriander leaves.
Toss lightly.
Serve on a bed of lettuce leaves and garnish with mounds of peanuts, ginger and chili.
Decorate with mint and coriander sprigs if desired.

NAM SOD (THAI PORK SALAD)

Nam Sod (Thai Pork Salad) image

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.

Provided by Bud W

Categories Salad Recipes

Time 1h15m

Yield 10

Number Of Ingredients 14

Ingredients

2 cups fresh lime juice
12 fresh red or green Thai peppers, seeded and chopped, or to taste
¼ cup fish sauce
2 tablespoons fish sauce
2 tablespoons dried chile flakes
6 shallots, sliced very thin, or more to taste
4 cups chopped fresh mint
1 cup unsalted roasted peanuts
1 onion, halved and sliced very thin
1 red onion, sliced very thin
6 green onions, coarsely sliced, or more to taste
1 cup finely chopped fresh ginger
2 pounds fresh ground lean pork, or more to taste
1 (10 ounce) package romaine lettuce hearts

Steps:

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.

Nutrition Facts : Calories 339 calories, Carbohydrate 19.3 g, Cholesterol 58.8 mg, Fat 20.6 g, Fiber 3.2 g, Protein 22.3 g, SaturatedFat 5.9 g, Sodium 714.5 mg, Sugar 4.6 g

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