Minced Pork Salad with Mint (Pork Salad Nam Sod) Serves 4
1 lb. ground lean pork or finely chopped pork
2 Tbsp. water
2 Tbsp. lime juice
2 Tbsp. fish sauce
1/2 tsp. dried chili powder (to desired heat level)
1 tsp. fresh chili, finely sliced (to desired heat level)
2 Tbsp. onions, thinly sliced
2 Tbsp. shallots, thinly sliced
2 Tbsp. crushed unsalted roasted peanuts
2 Tbsp. ginger, thinly sliced
1 Tbsp. fresh mint leaves
2 Tbsp. fresh cilantro, chopped
6 to 10 large lettuce leaves
1. In a large saucepan place minced pork with water; cook slowly over medium heat until pork is cooked through.
2. In a large mixing bowl, combine cooked pork, lime juice, fish sauce, dried and fresh chili (start with a small amount of chili and increase to desired spice level). Mix well.
3. When cooled, add onion, shallots, peanuts, ginger, mint and cilantro. Toss lightly.
4. Serve on a bed of lettuce leaves. Garnish with extra peanuts, ginger, mint and cilantro.
Chicken Rice Noodle Salad with Peanuts and Spicy Lime Dressing
Makes 4 to 6 Servings
4 oz. Thai Kitchen Thin Rice Noodles or rice vermicelli
1 ½ cups cooked chicken, shredded
¼ cup purple onion, slivered
½ cup cucumber, seeded, thinly sliced
¼ cup carrots, julienne thinly sliced
¼ cup cilantro, coarsely chopped
4 Tbsp. green onions, chopped
2 cups torn butter lettuce leaves or baby salad mix
½ cup crushed peanuts
Spicy Lime Dressing Dressing
1 Tbsp. dried red chili flakes
½ tsp salt
½ cup palm sugar warmed and melted
¼ cup rice vinegar
6 cloves garlic, minced
3 Tbsp. fish sauce
¼ cup fresh lime juice
1. In a bowl, mix together dressing ingredients until sugar is dissolved. Let stand 30 minutes before serving. Can be made 1 day ahead. Store covered; refrigerated.
2. Bring 8 cups of water to a boil. Cook rice noodles for 3 to 4 minutes or until soft. Drain; rinse with cold water to cool. Set aside.
3. In a large bowl, toss all ingredients together with dressing.
Shrimp & Papaya Salad (Som Tom Goong)
A classic and elegant lunch salad.
8 oz. mixed greens (butter lettuce, arugula, frisee, watercress, etc.)
1 firm green papaya, julienne
1/2 cup pine nuts
16 oz. large shrimp (16 to 20), shelled and deveined with tail intact
salt and white pepper to taste
2 Tbs. vegetable oil
Thai Dressing (see recipe below)
1 large red bell pepper, julienned
1/2 cup cilantro leaves, lightly packed
Rinse and dry mixed greens. Peel and julienne papaya. Mix together greens and papaya. Chill in refrigerator. Roast pine nuts at 325°F until golden brown. Watch them closely, since they tend to burn quickly. Cool. Lightly season shrimp with salt and white pepper. Heat oil in a wok or skillet and lightly sauté shrimp until flesh turns orange-pink in color, about 1 to 2 minutes. Set aside to cool. Prepare vinaigrette. When ready to serve place mixed greens on four plates. Artfully arrange chilled papaya slices and shrimp on top of the greens. Drizzle with Thai Vinaigrette. Sprinkle with bell pepper and cilantro leaves. Accompany with remaining vinaigrette. Makes 4 servings.
3 Tbs. fresh lime juice
2 Tbs. fish sauce
2 Tbs. palm sugar
1 tsp. Thai Kitchen Spicy Thai Chili Sauce
2 green onions, minced
1 Tbs. fresh cilantro, minced
2 tsp. ginger, minced
Combine all ingredients in a jar and shake vigorously; set aside.
Beef Salad (Yam Neau) Recipe
8 oz. beef sirloin, sliced
2 Tbsp. soy sauce
2 Tbsp. vegetable oil
1 tsp. pepper
1/4 cup onion, sliced
1/4 cup tomato, sliced
1/2 cup cucumber, sliced
3 Tbsp. green onions, sliced 1-inch pieces
2 leaves torn lettuce
2 tsp. bird’s-eye chili
4 tsp. garlic, minced
4 Tbsp. fresh lime juice
4 tsp. sugar
4 Tbsp. fish sauce
In a bowl, mix together all dressing ingredients. Set aside.
1. Marinate beef with soy sauce, vegetable oil and pepper.
2. Grilled beef until cooked; slice into thin long strips.
3. In a large bowl, toss together beef strips with onion, tomatoes, cucumber, green onions and dressing.
4. Serve beef salad on top of lettuce leaves.