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

Total Time
35mins
Prep 20 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

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

Reviews

(3)
Most Helpful

Very Good rendition of this classic. Would have gotten 5 stars if lettuce was exchanged for cabbage wedges for serving, substitute lime juice for lemon, and increase liquids by 50% to taste, certainly the lime juice, maybe nam pla by a tsp. I make mine spicier but that is always personal. Needs to specify red chilis

brianoc January 03, 2008

very nice, and pleasant to have a cool salad on a hot evening. the fish sauce wasnt fishy either thank goodness :)

MarraMamba July 18, 2007

We enjoyed this but found it very salty. Next time I would cut the fish sauce to 1 tbsp and make sure I use unsalted peanuts. Other than the saltiness, it was a very refreshing and healthy salad that I would make again. I used ground pork.

Sackville August 18, 2004

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