NAM SOD (Thai ground pork salad, for six)



3 tablespoons vegetable oil

5 to 6 scallions, both white and green parts, sliced

3 garlic cloves, minced

¾ cup minced ginger (peel the ginger with a vegetable peeler, cut it into smallish chunks, then pulse it briefly in a food processor)

½ cup julienned ginger

3 pounds ground pork or chicken

3 tablespoons Asian fish sauce

1-1/2 cups fresh lime juice (from 5 to 6 limes), plus lime wedges for serving

1-1/2 cups chopped fresh mint

1-1/2 cups chopped fresh cilantro

½ cup chopped fresh Thai basil (if unavailable, substitute regular basil)

5 to 6 shallots, sliced

2 fresh Thai chiles, seeded and minced, more to taste (if unavailable, substitute 1 jalapeno or serrano chile)

1 cup chopped salted peanuts

salt and freshly ground black pepper

1 large head Boston or other leafy lettuce, separated into leaves

Sriracha (chile sauce), to accompany



1. Heat the oil in a medium sized saute pan, then add the sliced white parts of scallion, garlic and minced ginger and saute until the scallion is translucent.

2. Add the pork or chicken and cook thoroughly. When it is about half done, add the fish sauce and half of the lime juice. Reserve the other half cup of lime juice.

3. When the pork is done, transfer it to a large bowl, pour in the remaining lime juice and stir well to mix. Top with mint, cilantro, shallots, green parts of scallion, Thai chiles and peanuts and mix thoroughly. Season with salt and freshly ground black pepper to taste.

4. Serve with white rice, Sriracha and lime wedges on the side.


adapted from

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