Best 2 Nam Sod Thai Pork Salad Recipes

Nam sod is a refreshing and flavorful Thai pork salad that is perfect for a summer meal. It is made with grilled pork, shallots, chilies, lime juice, and fresh herbs. The pork is grilled until it is slightly charred and then sliced thinly. The shallots and chilies are thinly sliced as well. The lime juice and fish sauce add a sour and salty flavor to the salad. The fresh herbs, such as cilantro, mint, and basil, add a bright and aromatic flavor. Nam sod is typically served with sticky rice.

This article includes two recipes for nam sod: a traditional recipe and a vegetarian recipe. The traditional recipe uses grilled pork, while the vegetarian recipe uses tofu. Both recipes are easy to make and can be tailored to your own taste preferences. For example, if you like your food spicy, you can add more chilies. If you prefer a milder flavor, you can reduce the amount of chilies. You can also add other vegetables to the salad, such as cucumbers, tomatoes, or carrots. Nam sod is a delicious and versatile dish that is perfect for any occasion.

Here are our top 2 tried and tested recipes!

NAM SOD (PORK SALAD WITH MINT, PEANUTS AND GINGER)

Nam Sod (Pork Salad with Mint, Peanuts and Ginger) image

A very refreshing taste experience that paired well with a bottle of Gewurztraminer that I wanted to use up. We use the lettuce to make little bundles of the salad. This recipe is from the book "Thai Cooking Class" by Asia Books.

Provided by Titanium Chef

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

500 g ground lean pork or 500 g finely chopped pork (~1.1 lbs)
2 tablespoons water
2 tablespoons lemon juice
2 tablespoons fish sauce
1/2 teaspoon dried chili
1 teaspoon finely sliced fresh chili
2 tablespoons onions, finely sliced
2 tablespoons shallots, sliced into 2 cm pieces
2 tablespoons roasted peanuts
2 tablespoons gingerroot, finely sliced
1 tablespoon mint leaf, fresh
2 tablespoons coriander, fresh,chopped,leaves & stems
6 large lettuce leaves
roasted peanuts
finely sliced ginger
dried chilies or fresh chili
mint
coriander sprig

Steps:

In large saucepan place minced pork with water; cook slowly over med heat until pork is cooked through but still tender.
Remove from heat and add lemon juice, fish sauce, dried and fresh chili.
Stir.
When cooled, add onion, shallots, peanuts, ginger, mint and coriander leaves.
Toss lightly.
Serve on a bed of lettuce leaves and garnish with mounds of peanuts, ginger and chili.
Decorate with mint and coriander sprigs if desired.

SPICY THAI PORK TENDERLOIN SALAD

Spicy Thai Pork Tenderloin Salad image

There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness. A bit of reserved marinade serves as the dressing. The recipe makes a large batch; you can halve it or make the whole thing and enjoy the leftovers.

Provided by Melissa Clark

Categories dinner, lunch, salads and dressings, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

1 1/2 pounds boneless pork tenderloin (usually 2 tenderloins)
2/3 cup thinly sliced shallots (about 4 shallots)
2/3 cup chopped cilantro leaves and tender stems
5 tablespoons light brown sugar
6 garlic cloves, grated
5 tablespoons soy sauce
5 tablespoons peanut or grapeseed oil
Juice and zest of 4 limes
3-inch piece peeled ginger root, grated
2 tablespoons Asian fish sauce
1/2 teaspoon kosher salt, more to taste
1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced
8 cups Napa or regular cabbage, thinly sliced
5 whole scallions, trimmed and thinly sliced
2 small Kirby or Persian cucumbers, thinly sliced
1 red bell pepper, thinly sliced
1 1/2 cups cilantro leaves
1 1/2 cups mint leaves
1 cup basil leaves
1 1/4 cups roasted cashews or peanuts, toasted and chopped
1/4 cup unsweetened coconut chips or large flakes, toasted

Steps:

Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 13 grams, TransFat 0 grams

Tips for Making the Best Nam Sod Thai Pork Salad:

- Choose high-quality ingredients. Look for fresh, flavorful pork shoulder and vegetables. - Don't overcook the pork. Cook the pork until it is just cooked through, but still slightly pink in the center. - Use a sharp knife to thinly slice the pork. Thinly sliced pork will help the flavors of the marinade to penetrate the meat. - Roast the rice in a single layer. This will help the rice to cook evenly and prevent it from sticking together. - Make the dressing ahead of time. This will allow the flavors of the dressing to meld together. - Toss the salad just before serving. This will help to keep the salad fresh and prevent the dressing from watering it down. - Serve the salad with fresh herbs, vegetables, and lime wedges. This will add flavor, color, and texture to the salad.

Conclusion:

Nam sod is a delicious and refreshing Thai pork salad that is perfect for a summer meal. It is easy to make, and it can be tailored to your own taste preferences. The combination of flavors and textures in this salad is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this nam sod recipe a try. You won't be disappointed!