Nam Sod (Thai Pork Salad)

Name: Nam Sod (Thai Pork Salad)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving
Ingredients: 1/4 cup fresh lime juice (about 2 limes); 1 Tbsp fish sauce; 1.5 Tbsp grated fresh ginger; 1/2 Tbsp chili garlic sauce or sambal oelek; 1 lb. ground pork or turkey; 1 clove garlic; 1/2 Tbsp canola oil; 1/2 red onion; 1 carrot; 1/4 bunch cilantro; 1/2 cup unsalted peanuts; 4 cups cooked rice (optional)

User Reviews

4.9

102 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings
4
Calories
56103 kcal
Course
Salad, Others
Cuisine
Asian, International, gluten-free

Nam Sod (Thai Pork Salad)

Nancy Wheeler

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Nam Sod is a vibrant and freshly flavored pork (or turkey) salad drenched with a lime, ginger, and chili dressing. Light, filling, and flavorful!

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Ingredients

Servings

DRESSING

1/4 cup fresh lime juice (about 2 limes) $0.66
1 Tbsp fish sauce $0.07
1.5 Tbsp grated fresh ginger $0.16
1/2 Tbsp chili garlic sauce or sambal oelek $0.17

SALAD

1 lb. ground pork or turkey $5.93
1 clove garlic $0.08
1/2 Tbsp canola oil $0.02
1/2 red onion $0.38
1 carrot $0.19
1/4 bunch cilantro $0.25
1/2 cup unsalted peanuts $1.68
4 cups cooked rice (optional) $0.72

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Instructions

Make the dressing first to allow the flavors time to blend. In a small bowl combine the fresh lime juice, fish sauce, fresh grated ginger, and chili garlic sauce. Stir to combine, taste, and adjust the fish sauce, chili garlic sauce, or ginger to your liking. The dressing should be very potent.
Add the ground pork to a large non-stick skillet along with 1/2 Tbsp canola oil and one minced clove of garlic. Cook the pork over medium heat, breaking it up into small pieces as it cooks, until it is cooked through (about five minutes). Drain off any excess fat and allow the pork to cool a few minutes, or until it is no longer hot.
While the pork is cooking, peel and shred the carrot using a large holed cheese grater or mandolin. Slice the red onion into very thin strips. Pull the cilantro leaves from the stems.
Transfer the cooled pork to a bowl, add the prepared dressing, and stir to combine. Add the shredded carrot, sliced red onion, cilantro, and peanuts. Stir to combine again. Serve the salad over a bed of cooked rice, shredded greens, or fill large lettuce leaves with the mixture for lettuce wraps.