Nam Sod – Thai Spicy Pork Salad


Nam Sod is one of my favorite Thai salads.  The combination of tastes and textures is unbelievable.  If you don’t wish to use pork, feel free to substitute ground turkey or ground chicken.  Fresh ingredients are key to this recipe’s success.






  • 1 cup FRESH lime juice. (2-3 limes make a cup)
  • 3 tablespoons fish sauce
  • 1 tablespoons dried chili flakes
  • 6 fresh red or green Thai peppers (seeds removed, finely chopped)
  • 3-4 shallots sliced very thin
  • 1/2 small to medium onion halved and sliced very thin
  • 3-4 green onions coarse slices
  • 1/2 red onion sliced very thin
  • 1/2 cup shredded carrot
  • 1/2 cup unsalted roasted peanuts (can use lightly salted)
  • 1/2 cup fresh ginger chopped fine (make sure pieces are very small or ginger will be over-powering in some bites)
  • 1 cup fresh cilantro leaves chopped
  • 1-1 1/2 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.


  • Combined limejuice, fish sauce, dried and fresh chilies.  Mix well; add shallots, green onions, onion, red onion, peanuts, ginger, and cilantro.  Mix well and set aside while you prepare the 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, and cilantro leaves held back or left over from making the dressing.

To Serve:  Spoon mixture into lettuce leaves or chopped lettuce and cabbage together and spoon mixture over it in a bowl.

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