Nam Sod (Thai Pork Salad)

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  Lime Juice, Fresh(60g)
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  Fish sauce(15g)
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  Ginger, Fresh Root(23g)
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  Chili Paste, Sambal Oelek(8g)
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  Ground Pork(454g)

  Regular ground pork is typically 70/30. Look for lean if available.

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  Garlic(60g)
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  Canola oil(8g)
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  Yellow Onion
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  Carrots
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  Cilantro, Fresh
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  Peanuts(120g)
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  Rice, White, Long-Grain(960g)

Instructions

1. 1Cook the white rice according to package directions; set aside to cool slightly.
2. 2While the rice cooks, prepare the dressing: combine the fresh lime juice, fish sauce, fresh grated ginger, and chili paste in a small bowl, stirring to combine. Taste and adjust fish sauce, chili paste, or ginger until the dressing is very potent; set aside.
3. 3Heat the canola oil in a large non-stick skillet over medium-high heat for 1 minute, then add the minced fresh garlic and cook for 30 seconds until fragrant.
4. 4Add the ground pork to the skillet, breaking it up into small pieces as it cooks, for 5–7 minutes over medium-high heat until no longer pink and cooked through; drain off any excess fat and transfer to a bowl to cool for 2–3 minutes.
5. 5While the pork cools, shred the carrots using a large-holed cheese grater or mandolin, slice the onion into very thin strips, and pull the cilantro leaves from the stems; set all aside.
6. 6Pour the prepared dressing over the cooled pork and stir to combine, then add the shredded carrots, sliced onion, cilantro leaves, and raw peanuts, stirring until evenly mixed.
7. 7Divide the nam sod evenly into 4 airtight containers while warm, packing each with a portion of the cooked rice on the side.
8. 8Refrigerate for up to 3 days; serve the salad over the rice or in lettuce wraps.