Nam Sod (Thai Pork Salad)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4
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Calories
56103 kcal
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Cuisine
Asian, International, gluten-free
Nam Sod (Thai Pork Salad)
Description
Nam Sod (Thai Pork Salad) relies on ground pork cooked with garlic and lightly oiled, then combined with a vibrant dressing that blends fresh lime juice, fish sauce, raw grated ginger, and chili garlic sauce for a strong, zesty flavor profile. The salad integrates freshly shredded carrot, thin red onion slices, cilantro leaves, and crunchy peanuts to add texture and freshness. The ground pork provides a savory base, while the dressing adds acidity and heat, enlivening the salad. Mixing the ingredients after the pork slightly cools maintains the fresh vegetable textures and sharpness.
The combination of ground pork with ginger and chili elements gives the dish a balanced, savory-spicy taste typical of Thai cuisine. The salad is versatile and can be served on its own or alongside cooked rice, which can help mellow the intensity of the dressing when desired. The peanuts contribute a satisfying crunch that contrasts with the tender meat and crisp vegetables.
This salad works well as a light main dish or as part of a larger meal, especially in warm weather when a refreshing yet flavorful dish is appreciated.
Ingredients
DRESSING
- 1/4 cup lime juice $0.66, fresh, about 2 limes
- 1 Tbsp fish sauce $0.07
- 1.5 Tbsp ginger $0.16, grated fresh
- 1/2 Tbsp Chili garlic sauce $0.17, or sambal oelek
SALAD
- 1 lb. ground pork $5.93, or turkey
- 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 peanuts $1.68, unsalted
- 4 cups rice $0.72, cooked, optional
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 56103 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 561.03kcal | 28% |
| Carbohydrates | 52.05g | 17% |
| Protein | 31.13g | 62% |
| Fat | 25.88g | 40% |
| Sodium | 925.05mg | 39% |
| Fiber | 3.4g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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