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

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“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.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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