Name: Atchana's Homegrown Thai Restaurants Nam Sod Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cups ground pork; 0.5 cups shallot; 0.25 cups green onion (white and green parts separated); 0.5 cups fresh cilantro leaves; 0.25 cups fresh mint leaves; 0.125 cups fresh Thai basil or regular basil (optional); 0.5 cups cucumber, thinly sliced; 6 to taste romaine or iceberg lettuce leaves (for serving); 3 tbs fresh lime juice; 1.5 tbs fish sauce; 0.5 tbs light soy sauce; 1 tbs brown sugar or palm sugar, packed; 1 tsp fresh ginger, finely grated; 1 tsp garlic, minced; 1 tsp Thai bird's eye chili or red chili, finely chopped; 0.5 cups toasted peanuts, roughly chopped; 0.25 tsp chili flakes (optional, for heat); 1 tbs neutral oil (vegetable or canola); 0.5 tsp kosher salt; 0.125 tsp freshly ground black pepper; 2 tbs optional fried shallots or extra peanuts for garnish

Method

Prepare Pork and Aromatics

Cook pork

Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add the ground pork and break it up with a spatula. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. Cook, stirring occasionally, until pork is cooked through and beginning to brown, about 6–8 minutes.

Add aromatics

When the pork is nearly cooked, push it to one side and add the minced garlic and grated ginger to the empty part of the pan for 30 seconds to bloom the aromatics. Stir them into the pork so the flavors distribute. Remove from heat and let cool slightly (3–5 minutes).

If you prefer, drain any excess fat from the pan, leaving a little for flavor. Transfer the pork to a medium bowl to cool further while you prepare the dressing and herbs.

Make Chili-Lime Dressing

In a small bowl, combine 3 tablespoons fresh lime juice, 1 1/2 tablespoons fish sauce, 1/2 tablespoon light soy sauce, and 1 tablespoon brown or palm sugar. Stir until the sugar dissolves.

Add the finely chopped Thai chili (about 1 teaspoon) or adjust to taste, plus 1 teaspoon minced garlic and 1 teaspoon grated ginger. Whisk to emulsify. Taste and adjust: add a little more fish sauce for saltiness, more lime for acidity, or a pinch more sugar if too tart.

Fold in half of the roughly chopped toasted peanuts (about 1/4 cup) and 1/4 teaspoon chili flakes if using.

Assemble Salad

Thinly slice the shallot (or finely mince, depending on preference) to measure 1/2 cup. Thinly slice cucumber and chop the white parts of the green onions. Roughly chop cilantro, mint, and optional basil.

Add the cooled cooked pork to a large mixing bowl. Add the shallot, white parts of green onion, cucumber, and most of the chopped herbs (reserve a small amount for garnish). Pour the chili-lime dressing over the pork and herbs.

Toss everything briskly to combine, ensuring the dressing coats the pork and herbs. Taste and adjust seasoning: add a pinch more salt or a squeeze of lime as needed.

Stir in the remaining chopped peanuts, and the green parts of the green onion for freshness.

Serve & Garnish

Serve the Nam Sod salad immediately on a bed of lettuce leaves (6 leaves for scooping) or plated on a serving bowl. Sprinkle reserved herbs, extra chopped peanuts, and optional fried shallots on top.

Provide extra lime wedges and chili on the side. The salad is best served fresh but can be kept refrigerated for up to 24 hours; dressing will soften the herbs over time.