Thai Nam Sod: Ginger Lime Ground Pork Recipe (2024)

FAQs

What is the difference between NAM sod and LARB? ›

Larb is made using the main ingredients of beef, chicken, or pork that is mixed in with toasted rice powder, lime, and fresh herbs whereas nam sod excludes the toasted rice powder adds a mixture of minced garlic, ginger, carrots, and topped with roasted peanuts on a bed of lettuce.

Moo Nam Tok Recipe

All you have to do is chop up your green onions, shallots, cilantro, lime and pluck off your mint. Then salt and pepper your Thai pork. Grill the steak or cook on the pan for a few minutes. And then throw in the rest of the ingredients to make a quick sauce, and mix it all together!

Pork Cuts Used

Ground pork is made from pork butt — which is the term for the shoulder — plus trimmings from the loin and other cuts. Ground pork tends to be a bit lower in fat than pork sausage, which usually includes a bit of extra loin fat.

Meaning of larb in English

a meat salad often made with ground pork (= the meat from a pig) and common in southeast Asian cooking: I was served larb, a spicy minced pork salad, with mint and cilantro on radicchio lettuce leaves. In certain parts of Thailand the leaf is eaten with raw beef larb.

Why? Authentic larb gai is made with padaek which is a fermented fish made into a thick fish sauce. Fermented fish is what makes larb smell. If you can't get over the smell, this is one of the ingredients that can be omitted from the recipe without any substitutions.

In Thai moo means pork and/or pig, and ping means grilled, so Moo Ping is grilled pork.

Thai Salads

The four types of salads in Thai cuisine are Yam, Laap, Dtam and Phlaa. Naam Dtok can be regarded as a variation on the standard Laap; the meat on this occasion is first grilled over flame before being dressed the same way.

Naem khao (Lao: ແໜມເຂົ້າ), also known as yam naem (Thai: ยำแหนม) is a very popular Lao appetizer salad originating from Tha Deua, a small port village, in Vientiane, Laos.

The most famous, and for many also the original, tam (ตำ, pronounced [tām]), lit. "pounded") style salad is som tam, made from unripe papaya. The basic dressing for a som tam-style salad contains garlic, palm sugar, lime juice, bird's-eye chillies, dried shrimp and fish sauce.

What is the staple ingredient in Thai cuisine? ›

Jasmine rice is grown throughout central Thailand and is a staple in much of the country. For whole-grain rice choose brown jasmine or black sticky rice. Fresh and dried chile peppers provide heat in Thai food. Fresh cayenne chiles are used in curries.

To grind pork at home, you'll get consistent results by using a meat grinder or a meat grinder attachment that's available for stand mixers. A food processor can also be used to grind pork.

The terms “ground meat” and “minced meat” are sometimes used interchangeably. But they indicate two techniques for processing raw meat: ground meat is an emulsion of lean meat and fat, whereas minced meat is finely chopped skeletal-muscle meat. Ground meat is consistent and smooth; minced meat is choppy and textured.

Laap is the way you handle the produce. Larb means that the dish is chopped. Chopped to the max. And how you add flavor to these chopped creations varies vastly from region to region.

Depending on the method of preparation, it may be known by different names, including nam tok, goi/saa, yum/sua, and can be made with beef, buffalo, chicken, duck, fish, pork, shrimp, game meat, mushroom or even algae.

Generally, people in the Northeast prefer beef larb, but the meat choices are endless. Chicken, duck, buffalo, fish, pork, or other fowl are options, as are various types of venison like antelope or barking deer.

Northern Thai Style

Proteins are similar to the Lao version although a common addition is blood from the animal. This style is also eaten with a side of sticky rice. Larb with raw protein. Larb with cooked protein that is cooked with the blood of the animal.