67ºF

Nam Sod

Nam Sod

Nam Sod

1 tablespoon vegetable oil

1 pound ground pork

2 tablespoons ginger, fine julienne

1-2 Thai chilies, sliced thin

1 tablespoon toasted and ground jasmine rice

2 tablespoons fish sauce

2 tablespoons freshly squeezed lime juice

2 tablespoons sugar

5 sprigs fresh cilantro

green cabbage leaves, for serving 

 

Toast the rice in a dry sauté pan over low heat for 2-3 minutes.  Allow to cool and grind in a spice grinder.  Set aside.

Combine the fish sauce, lime and sugar; set aside.

In a wok or large sauté pan over medium-high heat, add the oil.  Cook the pork, stirring and breaking it apart.  Add the ginger, cook 1 minute.  Add the fish sauce mixture, chilies and stir fry a bit.  Add the ground rice, toss and serve in cabbage leaves.  Top with cilantro sprigs.  Garnish with toasted peanuts.