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