THAI: Anywhere and everywhere
By Nat Thaipun
30 mins
Not Too Tricky
serves 4
About the recipe
Nam sod may look similar to larb but it is actually totally different and, I think, so underrated. It’s unique in flavours, mouthfeel and even texture and is one of my favourite Thai mince salads to eat with lettuce leaves as a vessel.
Recipe From
Ingredients
1 tablespoon vegetable oil
2 tablespoons crushed garlic
2 tablespoons finely chopped ginger
500g (1lb 2oz) minced (ground) pork
2 tablespoons fish sauce
3 tablespoons lime juice
optional: 1 teaspoon sugar
2–3 birdseye chillies, finely chopped (or to taste)
1 small red onion, thinly sliced
3 tablespoons crushed roasted peanuts
2 tablespoons roughly chopped coriander (cilantro) leaves and stems
2 tablespoons roughly chopped mint
lettuce leaves, cucumber slices or sticky rice, to serve
Method
Cook the pork
Heat the oil in a frying pan over a medium heat. Add the garlic and ginger and stir until fragrant (about 1 minute). Add the pork and stir, breaking it up with your spoon, until fully cooked through (about 5–7 minutes). Drain any excess fat.
Season and combine
While the pork is still hot, stir in the fish sauce, lime juice, sugar (if using) and chillies. Mix well to ensure the flavours are evenly distributed. Add the onion, peanuts, coriander and mint. Toss gently to combine.
Serve
Transfer to a serving plate. Serve with lettuce leaves or cucumber slices for scooping, or with sticky rice on the side.
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