NAM SOD (Thai ground pork salad, for six)
2 pounds ground pork
2 garlic cloves, minced
2 small shallots, minced
1 large jalapeno, seeded and minced, plus sliced jalapeno for garnish
juice of 1 lime, plus lime wedges for serving
2 tablespoons Asian fish sauce
1 teaspoon light brown sugar
1 teaspoon Sriracha (chile sauce), plus more for serving
1 tablespoon vegetable oil
½ cup chopped cilantro
½ cup chopped mint
½ cup chopped basil
salt and freshly ground black pepper
1 cup chopped salted peanuts
1 large head Boston or other leafy lettuce, separated into leaves
1. In a bowl, mix the pork, garlic, shallots and minced jalapeno. In a small bowl, whisk the lime juice, fish sauce, brown sugar and the 1 teaspoon of Sriracha.
2. In a skillet, heat the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl and stir in the herbs. Season with salt and pepper.
3. Top with the peanuts and sliced jalapenos. Serve with lime wedges, Sriracha and lettuce for wrapping.
from Food and Wine Magazine