Thai Nam Sod: Ginger Lime Ground Pork Recipe Print

Thai Nam Sod: Ginger Lime Ground Pork Recipe

  • Author: Rachelle Lucas
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4 1x


  • 1 cup fresh cilantro
  • 1/4 cup fresh mint
  • 1 cup fresh lime juice (34 limes)
  • 34 purple shallots, sliced
  • 34 green onions, sliced
  • 1/2 cup roasted peanuts
  • 1/4 cup of finely sliced ginger
  • 1/2 cup minced ginger
  • 1.5 pounds ground pork or chicken
  • 2 garlic cloves, minced
  • 2 Tbsp fish sauce
  • 2 Tbsp cooking oil


  1. 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.
  2. 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.
  3. 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.
  4. Once the pork is done cooking, add it to a large mixing bowl, pour the remaining lime juice on top and stir together.
  5. 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.
  6. 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.

  • Category: Main Dishes
  • Cuisine: Thai