I could eat asian cuisine every day of the week and never get tired of it… and so could the kids. Because of this, we are always experimenting with Asian-inspired recipes. If there is rice, noodles, or soy sauce involved, they are on board. Some of our favorites are Vietnamese Bun Cha Gio Bowls, Chinese Hot Pots, Thai Fried Rice, and Pad Kee Mao. Lt. Dan sometimes gets irritated with our constant craving, but he usually comes around when he smells the aroma and sizzling garlic and soy sauce.
Today’s recipe is another Thai classic that I, in particular, love because it is light, fresh, and so quick to pull together. Simply brown ground pork (or chicken) with fresh garlic and ginger. Then season the pork with soy, fish sauce, lime juice and mint, and let the flavors absorb into the pork. Once the nam sod is ready, pile it on top of of a salad or make lettuce wraps! Nam Sod lettuce wraps are a fun interactive meal that the kids love to assemble. I spoon the nam sod onto the lettuce leaves and they pile on their favorite veggies.
Nam sod also makes a great second-day meal. I warm up the pork and pile all the leftover veggies in a big bowl. On the second day, sometimes I add a little salad dressing (in case the pork is a little dry after re-warming.) It’s really good with my Garlic Lime Vinaigrette.
Of course, feel free to omit the peanuts or substitute your favorite veggies. But whatever you do, make sure to add the fish sauce and lime for that authentic thai flavor. Share This Recipe With Friends!
