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, .

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