Nam Sod Recipe (Thai Ginger Pork Salad)
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This nam sod recipe makes a tasty Thai ginger pork salad with a zesty chili-lime dressing that’s refreshing and perfect for summer. It’s quick and easy to make, makes a perfect lunch or light dinner, and it stays delicious until the last bite!
What is nam sod?
Nam sod is a Thai salad made with ground pork, fresh ginger, shallots, peanuts, herbs, and a chili-lime dressing. The flavor is light, refreshing, and spicy with a nice kick from the ginger.
A Thai-inspired salad
One of my readers contacted me asking for a recipe for nam sod salad. At first, I was confused because in Thai, nam sod literally means fresh water.
I explained that I had never heard of this dish in Thailand. They told me they had eaten it in a Thai restaurant in the US, so I started digging deeper to understand what it was.
From my research, it seems nam sod is a dish created by Thai people living in the U.S., made popular through Thai-American restaurants. The name sounds familiar and Thai, which makes it easy for Western diners to remember, but it isn’t something you’ll find here in Thailand.
I think it’s best described as a Thai-inspired salad, very similar to larb, nam tok, and nam khao tod, with flavors that appeal to Western audiences.
So, I created a recipe I think you’ll love! Mine leans into the peanuts and ginger flavor, which is what really sets this dish apart from the traditional larb.
Ingredient notes & substitutes
You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!
- Ground pork – Use fatty pork for extra flavor. Try using ground chicken for a healthier option.
- Water – Used to gently poach the pork instead of frying.
- Ginger – Adds a sharp, zesty kick that sets this dish apart from laab.
- Roasted peanuts – Bring crunch and a nutty depth; you can use cashews if preferred.
- Coriander (cilantro) – Brightens the salad.
- Green onions – Provide freshness and a mild onion flavor.
- Shallots – Add mild sweetness and aroma.
- Carrot – Adds sweetness and color; optional but gives a nice crunch.
- Fresh chili peppers – Add spice; adjust the heat level to your liking.
- Fresh lime juice – Balances the flavors with tangy freshness.
- Fish sauce – Gives essential salty umami depth. I used the Megachef brand.
- Sugar – Rounds out the nam som dressing with a touch of sweetness.
- Salt – Enhances overall flavor.
How to make ginger pork salad
Step 1: Prepare the vegetables. Julienne the carrot, mince the ginger, slice the shallots and chili peppers, and roughly chop the herbs. Set everything aside for mixing later.
Step 2: Cook the pork. Bring water to a simmer over medium-high heat in a pan or pot. Add the ground pork and cook until just done, breaking it apart with a spoon. Remove from the heat and let it cool slightly.
Step 3: Mix with dressing. In a large bowl, combine the cooked pork with lime juice, fish sauce, sugar, and salt.
Step 4: Add vegetables. Combine with the prepared vegetables.
Step 5: Finish with peanuts. Add the roasted peanuts and toss gently until everything is evenly coated and well mixed. Serve immediately, enjoy!
Serving idea
Nam sod lettuce wraps: Spoon the pork ginger salad into crisp lettuce leaves and top with extra peanuts, chili, or herbs. It’s a fun and delicious way to enjoy this dish, perfect as an appetizer or light summer meal. Try these shrimp lettuce wraps for a variation!
More Thai pork salad recipes to try
This nam sod salad recipe makes a light meal with jasmine rice or scooped into crisp lettuce wraps, and it also works great as a side dish. Let me know how you like it best in the comments, and don’t forget to follow me on Facebook, Instagram, and Pinterest!
Nam Sod Recipe (Thai Ginger Pork Salad)
Equipment
- Measuring spoons
- Sharp knife & cutting board
- Small saucepan or skillet
- Mixing bowl
Ingredients
- 200 g ground pork
- 2 tbsp water
- 6 g ginger, finely chopped
- ⅓ cup roasted peanuts
- 2 green onions, finely chopped
- ¼ cup coriander (cilantro), finely chopped
- a handful of carrot, shredded
- 2 shallots, finely sliced
- 2 tbsp lime juice
- 1 tbsp fish sauce
- ½ tsp sugar
- ½ tsp salt
- 3 fresh chili peppers, finely sliced, adjust to taste
Instructions
- Prepare the vegetables by julienning the carrot, mincing the ginger, slicing the shallots and chilies, and roughly chopping the herbs. Set aside.
- Bring water to a simmer in a pan or pot over medium-high heat. Add the ground pork and cook until just done, breaking it apart with a spoon. Remove from heat and let cool slightly.
- In a large bowl, mix the pork with lime juice, fish sauce, sugar, and salt until well combined.
- Add the prepared vegetables and toss together.
- Finish with roasted peanuts, mix gently, and serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
arroy mak
Thank you!