Nam Sad

I love Nam Sad and order it as an appetizer or a salad nearly every time I go out for Thai food.  The citrus-like flavor of slivered ginger along with the flavor of fresh squeezed lime juice and the fresh chopped cilantro makes this dish absolutely delightful.   This recipe for Nam Sad calls for ground pork.  The original recipe was for cooked pork chops, ground, but for me that is too much work.  I simply use ground pork from my local market.  I often substitute ground turkey or ground chicken for the ground pork.  These are healthy options and they make a great Nam Sad.

Fish sauce can be found in the ethnic section of most supermarkets.  If you don’t find it at one market, try another.  It really is a mainstream product and is essential to creating the sauce for this Nam Sad dish.  Using fresh ginger and cilantro also are essential.  You can use fresh or bottled lime juice and whatever type of spicy pepper you prefer.  I happen to like a lot of spice, but alter the recipe so that it meets with your approval.


1/2 lb ground pork
1/4 c Red onion — chop in 1/2″ pieces
1/2 ts Red Cayenne pepper — ground
1 tb Fresh ginger root — sliver
1 ” long
10 Stalks Cilantro (Corriander) chopped
1/4 c Peanuts — roasted and shelled
3 tb Lime juice
2 lg Fancy lettuce leaves
2 ts Nam Pla (Thai fish sauce)
1 small Serrano chile — chopped fine
1/4 ts Salt


In a skillet, sauté the ground pork. Add peanuts when pork is almost
cooked, stirring often. When pork is done, drain and discard the liquid.
In a glass bowl, combine pork, peanuts and other ingredients except
cilantro. Salt to taste. Place lettuce leaves on serving plate and put
mixture on lettuce. Garnish with cilantro.

Serve while Nam Sad is warm.

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