One of my favorite weeknight meals is a Thai ginger lime ground pork recipe called Nam Sod. Not only is it easy to make, but it’s light, healthy, and has that big multi-layered “pow” of flavor that Thai food is known for. While visiting Thailand, I loved how fresh the food looked and tasted and it seemed that with each dish, there was a mountain of fragrant, flavorful greens like cilantro, mint, lime wedges, and green onions.
This dish is pretty versatile and while it’s a ground pork recipe, you could easily also use chicken. It can be served warm with rice, or chilled like a salad. You can even put it in lettuce wraps if you like. Though, if you decide to chill it overnight, I recommend keeping the peanuts and condiments separate and mix them in before serving or share them on the side so they don’t wilt and get soggy.
Thai Nam Sod: Ginger Lime Ground Pork Recipe
In Thailand, Nam Sod commonly served in one big bowl family-style as an appetizer as pictured here. I hope you enjoy all the fresh flavors of ginger, lime, and cilantro in this ground pork recipe for Thai Nam Sod. It’s one of our favorites.
- 1 cup fresh cilantro
- 1/4 cup fresh mint
- 1 cup fresh lime juice (3-4 limes)
- 3-4 purple shallots, sliced
- 3-4 green onions, sliced
- 1/2 cup roasted peanuts
- 1/4 cup of finely sliced ginger
- 1/2 cup minced ginger
- 2 pounds ground pork or chicken
- 2 garlic cloves, minced
- 2 Tbsp fish sauce
- 2 Tbsp cooking oil
- Start by prepping all of your fresh ingredients — removing the stems from the cilantro, juicing the limes, and slicing the green onions, shallots, and ginger. For the green onions, you’re going to use the whole onion – the white bulb will be sliced and sautéed while the green part will be sliced and served as garnish. For the ginger, it’s easiest to peel with a carot peeler, then slice into smaller pieces to add to a food processor to mince and/or slice thinly for the garnish. I have some great tips about ginger in the video below. Once you’re ingredients are prepped, the recipe comes together really fast.
- Heat the oil in a medium sized sauté pan, then add the sliced white bulbs from the green onions, garlic, and minced ginger and sauté until translucent.
- Next, add the pork or chicken and cook thoroughly. When it’s about half way done cooking, add the fish sauce and half the lime juice. Save the other half cup.
- Once the pork is done cooking, add it to a large mixing bowl, pour the remaining lime juice on top and stir together.
- Top with mint, cilantro, shallots, sliced ginger, sliced green onion, and peanuts and mix together. Serve with a side of Thai jasmine rice to complete the meal.
- Tip: If you’re chilling the salad to serve later, or think you might have some left overs, I’d serve all the garnishes listed above on the side to keep them crisp and fresh.
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