Thai nam sad pork salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Boneless pork chops; ground | |
| ½ | cup | Red onion; chopped |
| 3 | Spring onions; slivered | |
| ½ | teaspoon | Red Cayenne chile; ground |
| ¾ | tablespoon | Fresh ginger root; 1\" slivers |
| 10 | Sticks cilantro; chopped | |
| ¾ | cup | Peanuts; roasted |
| 3 | tablespoons | Lime juice |
| 2 | larges | Fancy lettuce leaves |
| 2 | teaspoons | Nam Pla (Thai fish sauce) |
| 1 | small | Serrano* chile; finely chopped |
| 1 | teaspoon | Salt |
Directions
Recipe By: Bill Wight via Chile heads In a skillet, saut‚ the ground pork. Add peanuts when pork is almost cooked, stirring often. When pork is done, drain and discard the liquid.
In a glass bowl, combine pork, peanuts and other ingredients. Salt to taste . Place lettuce leaves on serving plate and put mixture on lettuce.
Serve while Nam Sad is warm. *Optional for Chile-heads Using the boneless pork chops allows for a low fat dish. You may substitute ground pork from the butcher's counter. Posted to CHILE-HEADS DIGEST V3 #089 Date: Fri, 30 Aug 1996 22:56:42 -0400
From: kmeade@... (The Meades)
CHILE-HEADS DIGEST V3 #089
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .