Nam Sod
Nam Sod
This ginger cilantro recipe is not often found in Thai restaurants but I am not sure why, it is delicious. There is a warm dish similar called Larb which you can sometimes find but that also has crushed up rice in it. This works great on its own or as a lettuce wrap.
Salad
- 1 lb Ground Chicken (You can also use turkey or pork, I like the texture of chicken (particularly white meat) the best)
- 1 small Red Onion (diced)
- 1 bunch Cilantro (chopped)
- 1 knuckle Fresh Ginger (finely diced) or grated works too (use more or less to taste. I like a lot of fresh ginger flavor, be careful of organic ginger it is significantly stronger)
- 1/4 cup Dry Roasted Peanuts (crushed up) ((optional))
Dressing
- 8 tbsp Fresh Lime Juice
- 8 tbsp Fish Sauce
- 2-8 Thai Chilis finely diced (2 if you like medium 8 if you like HOT! Serrano peppers work well too!)
- 1 tsp Crushed Thai Chilis (adds extra flavor (can use just this if you can't find fresh))
Salad
Brown the ground chicken in a skillet (I typically do not add any seasoning, on occasion some white pepper. When brown, drain and let cool.
Dice onion, cilantro, ginger.
Crush Peanuts
Once cool add all the above ingredients to bowl and stir it up.
Dressing
In a small bowl mix lime juice, fish sauce, thai peppers, and crushed pepper and whisk together.
Add dressing to salad mixture and give it a stir.
Enjoy!
So delish. Can’t wait to make this at home for the family!!
I’m going to make this with beyond meat crumbles and vegan fish sauce. I’ll let you now how it turns out. You might want to add lettuce to ingredients list for the wraps.