Nam Sod Pork Salad with Mint Peanuts and Ginger
Experience the bold, vibrant flavors of Thailand with this Nam Sod Pork Salad with Mint, Peanuts, and Ginger. This zesty dish combines tender, savory ground pork tossed in a tangy dressing made with fish sauce, lime juice, and soy sauce, balanced by a touch of brown sugar and a kick of red pepper flakes. Fresh herbs like mint and cilantro add a fragrant depth, while crunchy toasted peanuts and crisp veggies like cucumber and shredded carrots bring texture to every bite. Perfectly versatile, this quick and easy salad can be enjoyed on its own or served over fluffy jasmine rice for a heartier meal. Ready in just 25 minutes, this refreshing, low-carb recipe is a must-try for fans of Thai cuisine looking to elevate their weeknight menu.
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Recipe Information
Ingredients
- 1 lb Ground pork
- 2 tablespoons Fresh ginger
- 2 cloves Garlic
- 2 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 1 tablespoon Soy sauce
- 1 teaspoon Brown sugar
- 1 teaspoon Crushed red pepper flakes
- 1 cup Shelled unsalted peanuts
- 0.5 cup Mint leaves
- 3 Green onions, thinly sliced
- 1 Cucumber, thinly sliced
- 0.25 cup Fresh cilantro
- 0.5 cup Shredded carrots
- 2 cups Cooked jasmine rice (optional, for serving)
Instructions
Heat a large skillet over medium heat and add the ground pork. Cook for 5-7 minutes, breaking it into small crumbles with a wooden spoon, until no longer pink. Drain off any excess fat and set aside.
While the pork cooks, finely mince the ginger and garlic.
In a small bowl, whisk together the fish sauce, lime juice, soy sauce, brown sugar, and red pepper flakes until well combined. This will be your dressing.
In a dry skillet, toast the peanuts over medium heat for 2-3 minutes until golden and fragrant. Let them cool, then roughly chop them.
Once the pork is cooked and still warm, toss it in the dressing until well coated. Let it sit for 5 minutes to absorb the flavors.
In a large salad bowl, combine the cooked pork, mint leaves, green onions, sliced cucumber, cilantro, and shredded carrots.
Sprinkle the chopped peanuts over the salad and gently toss to combine.
Serve immediately with optional jasmine rice, or enjoy as a standalone salad. Garnish with extra mint or lime wedges if desired.
Nutrition Facts
Calories |
3027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.6 g | 220% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 3430 mg | 149% | |
| Total Carbohydrate | 214.8 g | 78% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 15.9 g | ||
| Protein | 177.2 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 688 mg | 53% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2390 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
