Nam Sod (Thai Pork Salad)
Serves 4.
Here’s a lighter and brighter offering after a few weeks of excess. From “Thai: Anywhere and Everywhere" by Nat Thaipun, who writes: “Nam sod may look similar to larb but it is actually totally different and, I think, so underrated. It’s unique in flavors, mouthfeel and even texture and is one of my favorite Thai mince salads to eat with lettuce leaves as a vessel.” (Hardie Grant, 2025).
- 1 tbsp. vegetable oil
- 2 tbsp. crushed garlic
- 2 tbsp. finely chopped ginger
- 1 lb. 2 oz. (500 g) ground pork
- 2 tbsp. fish sauce
- 3 tbsp. lime juice
- 1 tsp. sugar, optional
- 2–3 bird’s eye chiles, finely chopped, or to taste
- 1 small red onion, thinly sliced
- 3 tbsp. crushed roasted peanuts
- 2 tbsp. roughly chopped cilantro leaves and stems
- 2 tbsp. roughly chopped mint
- Lettuce leaves, cucumber slices or sticky rice, for serving
Directions
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 to 7 minutes. Drain any excess fat.
While the pork is still hot, stir in the fish sauce, lime juice, sugar (if using) and chiles. Mix well to ensure the flavors are evenly distributed. Add the onion, peanuts, cilantro and mint. Toss gently to combine.
Transfer to a serving plate. Serve with lettuce leaves or cucumber slices for scooping, or with sticky rice on the side.
