Nam Sod, it's a Thai dish I first ate when I was working for WZZK in Birmingham, Alabama. They served it at Thai House downtown, and I used to go at least once a week to "garbage up" on this healthy, low calorie dish!
Don't be scared! Bascially this is just a meat salad with ground pork, fresh ginger, lime, and veggies. You wrap it up in cabbage leaves with a little Asian hot sauce, and you've got a fancy name for Thai tacos!
Now you can substitute ground chicken or ground turkey for the ground pork. I do this depending on which type of meat I have eaten recently. I try to only eat pork once or twice a week and red meat once a week, or once every two weeks. So tonight I really treated myself with this ground pork, and I "garbaged up" and enjoyed every flippin' bite!!!
1 lb. ground pork
1 head cabbage
1 bell pepper
1 red onion
1 jalapeno (optional)
2 inch wide 4 inch long piece of fresh ginger (find a big one you can julienne)
4 cloves garlic
2 tbsp. coconut oil
1 tbsp. sesame oil
4 tbsp. fish sauce
2 tbsp. rice wine vinegar
First, I chop all of the veggies. I peal the ginger and carrot, and I julienne everything into thin strips. I do the same with the bell pepper and red onion. With the onion, I cut it in half and then slice length wise.
Put 1 inch of water in a wok and heat on high. When the water starts to boil, add the ground pork to it. I know it sounds weird, but you are going to boil/ saute the pork. We don't want to brown the meat. I had to get used to this method, because it's kinda weird to a southern girl. But trust me, it works so well!
DO NOT SALT ANYTHING! The fish sauce later will give you all the salt you need!
Once the pork has turned grey, drain it in a colander and set aside.
Make sure your wok is clean and add the 2 tbsp. of coconut oil.
You can use whatever oil makes you happy. Olive oil doesn't work as well though, because it smokes at a lower heat level than coconut oil. You can use vegetable oil, or whatever you have on hand. The coconut oil is really good for you though! I love it! You can find it at Trader Joes!
The order with which you "stir-fry" is important. Remember we are making a salad, so you want the veggies to be crispy!
I start with the ginger. I let the ginger stir fry the longest, because it is the most woodsy.
Then I add the jalapeno (optional), carrots, bell pepper, and garlic. NO ONIONS UNTIL THE VERY END! :)
When the veggies start to look soft but still have a crisp, ADD ONIONS LAST!
Cook for about a minute, then add the pork back into the wok.
Now add the liquids! Squeeze all the lime into the wok along with the fish sauce and rice wine vinegar. Remove from heat and stir until mixed together.
Rinse the cabbage and reserve the top leaves for cups to hold the "meat salad mixture". Then cut into quarters. Use one quarter per serving to use to wrap the meat mixture in like a taco!
I love to add Asian hot sauce - Sambal Oelek. Seriously LOVE this stuff! It's hot so if your'e into that sorta thing, you will love it!
Wrap and roll! Garbage up! Share with your family!
If I have left overs, I shred the remainder of the cabbage and pour the meat mixture over top. I portion them out to take with me for lunch the next day!
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