Thai Pork Salad - Nam Sod

Nam-Sod

Nam Sod with Vermicelli Noodles

This is a popular salad item found on Thai menus that is generally made with minced pork, but also tastes great with minced chicken. It's light and delicious as a salad, but I always make extra so that I can add vermicelli noodles and carrots for lunch the next day.

Ingredients

1/2 lb. minced meat (pork or chicken)

1 Tbsp. toasted rice, roughly ground in a mortar and pestle

1 onion, sliced

1 small knob ginger, cut in thin slices and julienned

1/2 tsp. red pepper flakes

1-2 green chilies, minced

1 Tbsp. roasted peanuts

1/2 carrot, shredded

1/4 radish, shredded

2-3 stalks cilantro, minced

2-3 stalks mint, minced

1 bundle mung bean vermicelli (optional)

Dressing

1/4 cup fish sauce

1 or 2 pkts. Splenda or sugar to taste

Juice of 1 lime

Directions

1. Prepare vermicelli as per package instructions, drain and set aside.
2. Toast rice until golden and grind to a grainy powder and set aside.
3. Boil a cup of water, add minced meat, bring back to a boil and simmer for 5 minutes.
4. Drain water from minced meat and set aside.
5. Prepare dressing and set aside.
6. In a mixing bowl, combine minced meat with remaining ingredients and mix.
7. Add dressing and mix again until thoroughly combined, adding more fish sauce and lime, if required.
8. Marinate for 15 minutes in the fridge.

Serve chilled on a bed of lettuce or wrap in lettuce leaves for an appetizer or serve Nam Sod as a main course salad.

Original Source: Nam Sod