Nam Sod (Thai Pork Salad) for #SundaySupper

Is that all there is to it? No way. It can’t be right. I must be missing something. Okay then, might as well give it a go. Those were all the thoughts going through my head when I finally made Nam Sod (Thai Pork Salad). It is absolutely, hands-down my favorite Thai salad. It has been ever since the first time I tasted Thai food about 20 years ago.

My first experience with Thai food was incredible. Our friends invited us to go with them to this restaurant they enjoyed often. Of course I was all up for trying something new. I looked at the menu and had no clue whatsoever of what to order. Thankfully our friend offered to order for the table. Appetizers were gone in a flash. Then came the salads; Nam Sod (pork), Num Tuk (beef), and Larb Gai (chicken).

The three salads looked different. My expectation of a salad was a bed of greens with assorted toppings. They are meat salads and served with a wedge of cabbage. Sometimes they are served with lettuce leaves or sticky rice. Cabbage is my preference. It’s crunchy and can be cooling if the salad is made spicy. Heat levels of Thai food can be quite high. Medium is more like hot and hot is nuclear inferno.

What is in Nam Sod? The base is lean ground pork. I cooked it with a little water to keep it moist since it doesn’t have much fat. Then fish sauce, lime juice, and chili paste are stirred in. Let it cool a little then toss in ginger, onion, peanuts, and cilantro. Spoon it on plates and set a wedge of cabbage beside it. Devour. Note the recipe below is for a mild heat level. Increase the amount of chili paste to make it hotter. You can always stir in more at the end.

Do you enjoy Asian Cuisine? Which is your favorite? Mine is a tie between Thai and Japanese (sushi). There are still many types and dishes I want to try. Luckily my fellow Sunday Supper tastemakers have a bunch of recipes to share. Scroll down see the list. Big thanks to Amy of kimchi MOM for hosting. She’s inspired me to try more Korean food than ever before. I can’t wait to see what else I’m inspired to try with all the recipes below.

4.86 from 7 votes

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Nam Sod (Thai Pork Salad)

Nam Sod (Thai Pork Salad) is a healthy meal full of flavors including lime, chile, onion, ginger, peanut, and cilantro. Serve with cabbage wedges.

Course Salad

Cuisine Thai

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 servings

Author Renee

Ingredients

• 1 pound lean ground pork
• 2 tablespoons water
• 2 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 2 teaspoons red chile paste
• 2 tablespoons thinly sliced red onion
• 2 tablespoons thinly sliced ginger matchstick slices
• 2 tablespoons cocktail peanuts lightly salted recommended
• 2 tablespoons chopped fresh cilantro
• Cabbage wedges for serving

Instructions

1. Place pork and water in a large skillet. Cook over medium-high heat, sirrring and breaking up pork with a spoon or spatula, until pork is cooked through.
2. Remove from heat and stir in lime juice, fish sauce, and red chile paste. Allow to cool in the skillet for about 5 minutes.
3. Add, onion, ginger, peanuts, and cilantro. Toss to combine.
4. Serve with cabbage wedges.

Recipe Notes

This recipe is for a mild heat level. Increase the amount of chile paste to make it hotter if desired. You can stir in extra at the end.

Take a culinary trip to Asia in your own kitchen. How? Start with cooking these recipes for Asian cuisine by Sunday Supper tastemakers:

Small Bites

• Crab Rangoons by Recipes Food and Cooking
• Fried Rice by Hezzi-D’s Books and Cooks
• Homemade Sushi by The Freshman Cook
• Lumpia, Baked Filipino Eggroll by Food Done Light
• Mango Pudding by Brunch with Joy
• Shrimp Rangoon Egg Rolls with Honey-Soy Dipping Sauce by The Weekend Gourmet
• Thai Style Sliders by Cupcakes & Kale Chips
• Venison Satay with Peanut Sauce by Grumpy’s Honeybunch

Soupy Goodness

• Asam Laksa by Caroline’s Cooking
• Bacon Miso Ramen by The Crumby Cupcake
• Bok Choy Gai See Tong (Bok Choy and Shredded Chicken Soup) by A Day in the Life on the Farm
• Pork Prawn Wonton Soup by Food Lust People Love

Big Plates

• Asian Beef and Green Bean Stir-Fry by Family Foodie
• Banh Mi Hot Dog by Life Tastes Good
• Beef Lo Mein by Cosmopolitan Cornbread
• Cheese Korokke by Manu’s Menu
• Chicken Zoodle “Lo Mein” by Casa de Crews
• Easy Chow Mein by Momma’s Meals
• Ginger-Citrus Grilled Salmon by Palatable Pastime
• Grilled Pork Báhn Mì Sandwich by That Skinny Chick Can Bake
• Grilled Tandoori Chicken by Cooking Chat
• Hoisin Burgers with Peanut Slaw by Cindy’s Recipes and Writings
• Ojingeo Bokkeum (Korean Spicy Stir-fried Squid) by kimchi MOM
• Oven Simmered Asian BBQ Chicken by What Smells So Good?
• Pad Thai by Curious Cuisiniere
• Seven Flavor Precious Chicken by Nosh My Way
• Sri Lankan Vegetable Curry by Panning The Globe
• Thai Chicken with Sour-Sweet-Salty Sauce by Feeding Big
• Vietnamese Flank Steak by Bobbi’s Kozy Kitchen

On the Lighter Side

• Copy Cat: CPK Thai Salad by Sew You Think You Can Cook
• Crispy Asian Noodle Salad by Ruffles & Truffles
• Nam Sod (Thai Pork Salad) by Magnolia Days
• Soba Noodle Salad by Jane’s Adventures in Dinner

Cheers!

• Best Wines To Pair with Asian Cuisine by ENOFYLZ Wine Blog

Oodles of Noodles

• Asian Noodle Types and 34 Best Asian Recipes by SundaySupper

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