Nam Sod (Thai Pork Salad) recipe
All Recipes Salad
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
Nutrition Info
- 339 caloriescarbohydrate: 19.3 gcholesterol: 58.8 mgfat: 20.6 gfiber: 3.2 gprotein: 22.3 gsaturatedFat: 5.9 gservingSize: -sodium: 714.5 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Nam Sod (Thai Pork Salad)
Directions
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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.