Nam Sod

Ingredients

• 1/4 cup fresh lime juice
• 1 Tbsp fish sauce
• 1.5 Tbsp grated fresh ginger
• 1/2 Tbsp chili garlic sauce or sambal oelek
• 1 lb. ground pork or turkey
• 1 clove garlic
• 1/2 Tbsp canola oil
• 1/2 small red onion
• 1 carrot
• 1/4 bunch cilantro
• 1/2 cup unsalted peanuts
• 4 cups cooked rice

Directions

1. Start with the dressing so it has a little time to come together. In a small bowl, mix the fresh lime juice, fish sauce, fresh grated ginger, and chili garlic sauce. Give it a stir, taste it, and tweak the fish sauce, chili garlic sauce, or ginger until it hits the way you like it. You want it bold.
2. Put the ground pork in a large non-stick skillet with 1/2 Tbsp canola oil and 1 minced clove of garlic. Set it over medium heat and cook, crumbling the meat into little bits as you go, until it is done all the way through, about 5 minutes. Pour off extra fat, then let the pork sit for a few minutes until it is warm rather than hot.
3. As the pork cooks, peel the carrot and shred it on a large holed cheese grater or mandolin. Cut the red onion into very thin strips. Pick the cilantro leaves off the stems.
4. Move the cooled pork into a bowl, pour in the dressing, and toss it all together. Add the shredded carrot, sliced red onion, cilantro, and peanuts, then stir once more. Spoon the salad over cooked rice, pile it onto shredded greens, or tuck the mixture into large lettuce leaves for lettuce wraps.