This traditional Thai pork salad or Nam Sod, brings together fresh ingredients to create a vibrant, healthy salad perfect for any meal. It has a balance of spicy, tangy, and savory flavors in every bite.
For more Thai salads you'll love, try these Miang Kham, Laab Gai, beef laab salad, Thai Beef Salad, and spicy green beans salad.
Jump to:
- What is Nam Sod?
- Thai Laab vs Nam Sod Salad
- Why You’ll Love This Salad
- Ingredients for Nam Sod
- How to Make Thai Pork Lettuce Wraps
- How to Serve
- Tips and Tricks for the Perfect Nam Sod
- Variations & Substitutes
- Storage
- More Delicious Recipes You'll Love
- Frequently Asked Questions
- Nam Sod, Thai Pork Lettuce Wraps
- More Thai Recipes
What is Nam Sod?
Nam Sod, also known as Thai minced pork salad, is a spicy salad made with ground pork, fresh lime juice, fish sauce, green onions, fresh ginger, and a blend of Thai spices.
Served in crisp lettuce cups and sprinkled with roasted peanuts for extra crunch, it's a refreshing and light dish that can be enjoyed as a main course or a side dish. The combination of flavors and textures, from the crunchy lettuce to the tender pork, makes this traditional Thai salad an instant favorite, especially for those trying Thai salads for the first time.
Thai Laab vs Nam Sod Salad
Laab and Nam Sod Salad are two delicious dishes from Thailand, but they have some key differences.
Thai Laab or Larb is a spicy meat salad. It usually includes minced meat, like chicken or pork, mixed with fresh herbs, lime juice, and fish sauce. It’s often served with rice and has a nice balance of spicy, sour, and savory flavors.
On the other hand, Nam Sod Salad is a refreshing dish made with minced pork, but it has a different twist. It also includes ingredients like ginger, peanuts, and lime juice, giving it a crunchy texture and a zesty taste. Nam Sod tends to be a bit sweeter and less spicy than Laab.
Both salads are tasty and packed with flavor, making them great choices if you want something light and satisfying. Whether you prefer the spicy kick of Thai Larb or the fresh crunch of Nam Sod, you can’t go wrong with either!
Why You’ll Love This Salad
This Thai pork salad, or Nam Sod, is a delightful blend of flavors. The tangy lime juice, spicy chili, and aromatic fish sauce create a harmonious taste profile that excites the palate.
It's a healthy salad that's gluten-free, low in carbs, and packed with protein. Plus, it's easy to make and perfect for meal prep, as it takes minimal prep time to put it together!
Ingredients for Nam Sod
- Oil. Use avocado or vegetable oil for sauteeing.
- Fresh garlic cloves. Garlic is generously used to saute in oil for the extra flavors.
- Fresh ginger. Ginger is one of the ingredients that set Nam Sod apart from Laab.
- A small shallot, thinly sliced, is divided. If shallots are not available, a small red onion can substitute.
- Ground pork. Traditionally, ground pork is used, but any ground meat of choice will work.
- Fish sauce. I used Squid brand fish sauce for my recipe.
- Fresh lime juice. Lemon juice could work, but for a zesty taste, lime juice is best.
- Water or stock for adding to the ground meat to prevent dryness
- Shredded carrot. It's not required for added color, but it's a nice addition to the dish.
- Thai chili peppers or to taste. Use fresh Thai red or green chili peppers or red serranos for added heat! Chopped them small to control the heat in each bite. Find these at most Asian markets. Bell peppers are fine if you can't handle spice.
- Fresh cilantro or culantro leaves are used for seasoning. Culantro, also known as sawtooth herbs, is often used in Thai Laab recipes.
- Fresh mint leaves. Adds a bright and refreshing taste to Nam Sod.
- Unsalted peanuts, chopped. Save a handful for sprinkling as garnishes.
- Lettuce leaves. Romaine, Radichichios, butter lettuce, purple or white cabbage or napa cabbage work well.
- Optional or put on the side: Red pepper flakes, to taste, and small lime wedges.
- Ground white pepper, to taste
How to Make Thai Pork Lettuce Wraps
1. Heat a large pan, skillet, or wok over medium heat. Sauteed the chopped garlic clove, ginger, and half of the sliced shallot in oil until fragrant. Add the ground pork and cook until browned, breaking it into smaller pieces as it cooks. Leave the excess fat for extra flavors!
2. Add the water, lime juice, and fish sauce after the pork is close to being done (4-5 minutes of cooking time). Stir well.
3. Add the shredded carrot, green or red peppers, the rest of the shallot, and ground white pepper. Toss well. Turn the heat off and let it cool slightly while you prepare your platter.
4. Before assembling the wraps, add the fresh mint, cilantro, culantro, and peanuts to the pork mixture.
5. Assemble the Wraps next. Lay out the lettuce leaves on a serving platter. Spoon the pork mixture into each lettuce cup. If you love spicy food, top off with a sprinkle of chili flakes!
6. Top each wrap with fresh cilantro leaves, chopped fresh chili, and red pepper flakes. Serve with lime wedges on the side.
How to Serve
Nam Sod is best served fresh and at room temperature. Arrange the lettuce wraps on a large platter and let guests assemble their wraps. Pair with sticky rice for a more filling meal. It's also great as a side order to other Thai dishes.
Tips and Tricks for the Perfect Nam Sod
- Use Fresh Ingredients. Fresh lime juice, ginger, and herbs make a big difference in flavor.
- You can use any leafy greens of your choice! romaine lettuce, radicchio, cabbage, butter lettuce, spinach, and napa cabbage.
- Adjust the Heat: If you like it spicier, add more fresh chili or red pepper flakes.
- Prep Ahead: You can prepare the pork mixture in advance and assemble the wraps just before serving.
Variations & Substitutes
- You can use other types of ground meat, such as ground chicken, beef, or tofu.
- Use rice wrappers instead of lettuce to make spring roll-like wraps.
- Peanut-Free: Skip the peanuts if you have a nut allergy. Cashew nuts are excellent as a substitute.
- Different leafy greens: Try using rice wrappers or different types of lettuce like butter or iceberg.
Storage
Name Sod is best eaten within one meal unless you keep the meat mixture and the letture separated.
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Frequently Asked Questions
The spice level can be adjusted to your preference. Add more or fewer chilies and red pepper flakes based on your taste.
Yes, you can prepare the pork mixture ahead of time and store it in the fridge. Assemble the lettuce wraps just before serving for the best texture and flavor.
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Nam Sod, Thai Pork Lettuce Wraps
- Total Time: 20 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
This traditional Thai pork salad brings together fresh ingredients to create a vibrant, healthy salad perfect for any meal. Every bite has a balance of spicy, tangy, and savory flavors.
Ingredients
- 2 tablespoon oil
- 1 ½ tablespoons (3 large) fresh garlic cloves, minced
- 1 tablespoon fresh ginger, chopped or grated
- ½ cup, small shallot, thinly sliced. Divided. Use a small red onion as a substitute if shallots are not available.
- 1 pound ground pork
- 2 tablespoons fish sauce.
- 2 ½ tablespoons fresh lime juice. Lemon juice could work, but for a zesty taste, lime juice is best.
- ¼ cup water or stock for adding to the ground meat to prevent dryness
- ⅓ cup shredded carrot
- 2-3 Thai chili peppers or to taste. Use fresh Thai red or green chili peppers or red serranos for added heat! Chopped them small to control the heat in each bite. Find these at most Asian markets. Bell peppers are fine if you can't handle spice.
- ¼ cup fresh cilantro or culantro leaves for seasoning. Culantro is also called saw tooth herbs
- ¼ cup fresh mint leaves
- ½ cup unsalted peanuts, chopped. Save a handful for sprinkling as garnishes.
- Lettuce leaves (romaine or butter lettuce works well)
- Optional or put on the side: Red pepper flakes, to taste, and small lime wedges.
- Ground white pepper to taste.
Instructions
1. Heat a large pan, skillet, or wok over medium heat. Sauteed the chopped garlic clove, ginger, and half of the sliced shallot in oil until fragrant. Add the ground pork and cook until browned, breaking it into smaller pieces as it cooks. Leave the excess fat for extra flavors!
2. Add the water, lime juice, and fish sauce after the pork is close to being done (4-5 minutes of cooking time). Stir well.
3. Add the shredded carrot, green or red peppers, the rest of the shallot, and ground white pepper. Toss well. Turn the heat off and let it cool slightly while you prepare your platter.
4. Before assembling the wraps, add the fresh mint, cilantro, culantro, and peanuts to the pork mixture.
5. Assemble the Wraps next. Lay out the lettuce leaves on a serving platter. Spoon the pork mixture into each lettuce cup. If you love spicy food, top off with a sprinkle of chili flakes!
6. Top each wrap with fresh cilantro leaves, chopped fresh chili, and red pepper flakes. Serve with lime wedges on the side.
Notes
- Use Fresh Ingredients. Fresh lime juice, ginger, and herbs make a big difference in flavor.
- You can use any leafy greens of your choice! Romaine lettuce, radicchio, cabbage, butter, spinach, and napa cabbage.
- Adjust the Heat: Add fresh chili or red pepper flakes if you like it spicier.
- Prep Ahead: You can prepare the pork mixture in advance and assemble the wraps just before serving.
- Prep Time: 5
- Cook Time: 15
- Category: salad
- Method: stovetop
- Cuisine: thai
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Suwanee says
That's perfect, Lindsay! I LOVE a lot of lime and tanginess in my food but I know not everyone prefers that so I'll make a note on adding extra lime juice on the recipe. Thanks for making it and for the lovely comment and 5 stars! (: Always make me smile when I see those!!
Lindsay says
I love lettuce wraps so I had to try these. They were yummy, a nice light summer meal with some ajaat on the side. I really should have bought enough limes to serve them with lime wedges, it could have used that extra bit of citrusy brightness to balance the savory fish sauce and pork. Still delicious though! I’ll definitely make nam sod again.