Nam Sod Thai Pork Salad Food
NAM SOD (PORK SALAD WITH MINT, PEANUTS AND GINGER)
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
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.
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- Start by prepping all of your fresh ingredients -- removing the stems from the cilantro, juicing the limes, and slicing the green onions, shallots, and ginger. For the green onions, you're going to use the whole onion - the white bulb will be sliced and sautéed while the green part will be sliced and served as garnish. For the ginger, it's easiest to peel with a carot peeler, then slice into smaller pieces to add to a food processor to mince and/or slice thinly for the garnish. I have some great tips about ginger in the video below. Once you're ingredients are prepped, the recipe comes together really fast.
- Heat the oil in a medium sized sauté pan, then add the sliced white bulbs from the green onions, garlic, and minced ginger and sauté until translucent.
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