Nam Sod (Thai Spicy Pork Salad) - Now that's Good Blog at Allrecipes.com - 113462

Now that's Good

Nam Sod (Thai Spicy Pork Salad) 
 
Jul. 15, 2009 1:00 pm 
Updated: Mar. 23, 2015 12:28 pm
I love food, all kinds of food and if I like something I want to eat it often.  The problem is some of the dishes are from a restaurant and that can get expensive.  So, if I find something I really like but don't want to purchase it all the time, I find away to make it.  It has to taste like the original, never sacrifice on taste, if not what is the point.  Anyway, since this recipe does not appear anywhere on the AR site and I guess the selection fairy is not going to smile upon my recipe I decided to post it here.  This dish can be used as a side or main dish and it is light and refreshing when it turns hot.  The recipe makes a ton so feel free to cut it in half.  Before I get any posts about "Sod" meaning blanched or boiled and the recipe does not have you boil the pork, I already know that but the lady from Thailand that I got the recipe from cooked it this way and it taste great.  So please no "this recipe is not authenic, etc.  Just try it and I think you will say, "Now Thats Good." 

Nam Sod (Thai Pork Salad)
(Recipe can be halved)

2 cups FRESH lime juice. (5-6 limes make a cup)
6 tablespoons fish sauce
2 tablespoons dried chili flakes
12-13 fresh red or green Thai peppers (seeds removed, finely chopped)
6-8 shallots sliced very thin
1 small to medium onion halved and sliced very thin
6-8 green onions coarse slices
1 red onion sliced very thin
1 cup unsalted roasted peanuts (can use lightly salted)
1 cup fresh ginger chopped fine (make sure pieces are very small or ginger will be over   powering in some bites)
2 cup fresh cilantro leaves chopped
4 cups fresh mint leaves chopped
2-3 lbs fresh ground lean pork
1 package of Romaine lettuce hearts

Optional:  Bean thread noodles  (you can serve the mixture over bean thread instead of lettuce leaves or they can be added.  You can also substitute bean thread for the pork if you want a vegetarian version.  Can be served over raw chopped cabbage leaves in bowl like a salad.   If you like it less spicy cut the Thai pepper and crushed red pepper amounts in half.  If you like it hotter only seed half the Thai peppers and just mix the seeds into the dressing along with the peppers or increase the amount of red pepper flakes.
 

Dressing:  A lot of prep but worth it in the end.
Combined limejuice, fish sauce, dried and fresh chilies.  Mix well; add shallots, green onions, onion, red onion, peanuts, ginger, mint and cilantro.  Mix well and set aside while you prepare the pork. 

Pork:
Heat a nonstick skillet on medium high heat.  Add pork and break it up as it cooks.  Continue to cook and break up until all the pork is cooked (no pinkness), then drain any liquid from pan.  Take care not to over cook it will make the pork tough.  Allow pork to cool for a few minutes and make sure it is broken up into small pieces (similar to ground taco meat). 

Add the pork to the dressing mixture and mix very well.  You can garnish the mixture with chilies, peanuts, mint leaves and cilantro leaves held back or left over from making the dressing. 

To Serve:  Spoon mixture into lettuce leaves (like a hotdog in a bun) or serve on noodles or chopped lettuce and cabbage together and spoon mixture over it in a bowl.

 
Comments
sueb 
Jul. 15, 2009 1:18 pm
I'm trying to figure a way to turn this into a vegetarian meal. I don't eat much meat. I like the ingredients except for the pork so I would probably like it!
 
Bud W 
Jul. 15, 2009 1:37 pm
Sueb, just sub mung bean thread for the pork. I do that for a vegetarian friend every time she is around. It works great.
 
Jul. 15, 2009 1:46 pm
mmm...that looks so good! I will have to try it out! :)
 
Jul. 16, 2009 7:02 am
Sounds delish, saving for next week to take to park. Thanks for posting!
 
TLW 
Jul. 16, 2009 7:53 am
I've played with Thai-style spicy dishes with peanuts. I love the flavors. This one looks really good and I'm going to try it soon, I think. Thanks, Bud :)
 
Bud W 
Jul. 16, 2009 10:00 am
TWL if you are not sure how hot you like it you can cut the hot stuff in half and add it back after you finish it and develop it to your tastes.
 
Jill 
Jul. 27, 2009 6:09 am
Sounds delicious- and is much appreciated! After living in LA, San Fran., and Houston, I'm now in the boonies of AZ with no accessible Thai around! Thanks for posting-will make it soon!
 
Aug. 10, 2009 10:56 am
Thanks for the recipe, Bud! I LOVE Thai food, & will try this sometime. I think serving this with the translucent vermicelli noodles would be similar, if not the same, as a dish I really like at a Thai restaurant. Mmmm!
 
Apr. 9, 2010 1:17 pm
I have not tried your recipe yet, but I plan to...Nam Sod Thai Salad is one of my favorite Thai dishes. One thing I wanted to suggest is using quartered raw cabbage instead of lettuce. You peel off a quartered leaf, spoon on the pork mixture and it gives it a great crunch...like mini tacos, but with healthy cabbage instead of a tortilla. Sooo good! Thanks for the recipe!
 
NICOLE 
Jun. 16, 2010 4:52 pm
Thank you, thank you, thank you!!!! I absolutely love getting this dish at one of my fav local Thai restaurants, but have always wanted to make it at home. I googled the name - nam sod - and your blog was number one. Thanks for posting this blog! :-)
 
tracey d 
Mar. 5, 2011 9:47 am
Can't wait to try this, I love nam sod...
 
tracey d 
Mar. 23, 2011 1:56 pm
We just made this last night and it was a GREAT recipe. Definitely makes ALOT esp for two people lol. We used regular peppers and next time I would chop the peanuts... but that is it. We served it both over romaine and in cabbage leaves... could not decide which was better... very nice thank you. We are also from Tampa :-)
 
geekspice 
Apr. 13, 2011 11:43 am
This is my all-time favourite Thai recipe, and it's hard to get a good version at my local Thai restaurants - thanks for this recipe!
 
rlboone 
Oct. 9, 2011 10:17 am
Great recipe! Perfect for football party yesterday! Thanks!!
 
Nov. 11, 2011 12:32 pm
So glad you posted this and that you brought it up on the Buzz today. Can't wait to make it...my mouth is watering already!
 
rosebuddy 
Mar. 13, 2012 10:55 am
had nam sod in new tampa restaurant last nite. it will be your nam sod in Land o Lakes home tonite. thanks
 
packers1956 
May 7, 2012 8:58 am
this is the dish that led to the invention of the garbage disposal
 
MikeHenrySC 
May 23, 2012 2:53 pm
We just had this dish at Thai Spoon in Athens, GA. It was FANTASTIC, bursting with flavor. We're going to try your recipe and see how it goes. Your recipe sounds like it's the same. Thanks!
 
packers1956 
May 29, 2012 12:18 pm
little wonder u dont see ant fat thais
 
TYRONE 
Nov. 11, 2012 12:46 pm
Bud, This is my favorite dish of all time. I use to make it at the firehouse often it was a hit. I NEVER go to a Thai restaurant without ordering this. I'll try your recipe tonight and report back. By the way packers1956 "GET A FRIGGIN LIFE YOU ANGRY " Thanks again Bud.
 
Al Trimm 
Mar. 2, 2013 10:56 am
I've not tried the mint but other than that this recipe matches mine (except for qty). We eat it at least weekly and have found sliced cucumbers and cabbage leaves work real well for dippers. I chop the unsalted peanuts in a blender on pulse and works great. hth
 
Lisa RN 
Apr. 29, 2013 11:46 am
I have used lean, grilled pork tenderloin and pulsed it in the food processor to "crumble it" for this recipe - it is even healthier and a good way to use leftovers!
 
Jan. 21, 2014 4:42 pm
Just finished making and eating this recipe. It's spot on!!! Only made a third of it as there's just the two of us. I used cabbage as the vessel of choice rather than lettuce. No noodles. DELICIOUS!!! Thank you very much!
 
RMJI 
May 31, 2014 1:56 am
This is laab/larb, not nam sod. Nam sod is a "raw" pork dish, where the pork is "cooked" in lime juice over several hours/days.
 
Vera 
Aug. 2, 2014 10:42 am
fabulous! thank you!
 
Angela 
Mar. 23, 2015 12:28 pm
I just finished the sauce and am already nearly drooling! I'm using ground turkey this first time. I know it will be fantastic! Thank you!!!
 
 
 
Click to Change your Profile Picture
Bud W

Living In
Tampa, Florida, USA

Member Since
May 2009

Cooking Level
Expert

Cooking Interests
Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern

Links
 
 
ADVERTISEMENT
Subscribe Today!

In Season

A Day To Remember
A Day To Remember

Memorial Day is a time to get together with friends and family for food, fun, and memories.

Potato Salad
Potato Salad

Nothing beats a big bowl of cool, creamy potato salad at your cookout.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

About Me
Born and grew up mostly in West Central Florida. We mostly ate Southern styled food, but we also mixed in Cuban, Creole, Carribean and Soul Food. When I was about 15 we moved to Texas and we added Mexican, Tex-Mex and Southwestern to the mix. Around our house everyone learned to do everything. So, as my Dad like to say, "Man, Woman or Child" you have to know how to cook, clean, wash clothes, fix the car, do repairs around the house and garden enough to get something to eat. Everyone in the house could do just about everything, and was expected too, when it needed doing.
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States