Thai Pork Salad With Chilies and Mint
Serves 4| Hands-On Time: | Total Time:
- 2 teaspoons canola oil
- 1 pound ground pork
- 5 tablespoons Asian fish sauce
- 3 teaspoons sugar
- 1/2 cup fresh lime juice
- 1 to 2 jalapeño or serrano chili peppers, seeded if desired and thinly sliced
- 2 small heads Boston lettuce, torn into bite-size pieces (about 8 cups)
- 1 small shallot, thinly sliced
- 2 medium carrots, coarsely grated
- 1 cup fresh mint leaves
- 1/4 cup salted, roasted peanuts, chopped
- Heat the oil in a large skillet over medium-high heat. Add the pork and cook, breaking it up with a spoon, until no longer pink, 2 to 3 minutes. Add ¼ cup water, 1 tablespoon of the fish sauce, and 1 teaspoon of the sugar and cook, stirring, until the liquid is almost evaporated, 2 to 4 minutes more.
- In a small bowl, stir together the lime juice, jalapeño peppers, and the remaining 4 tablespoons of fish sauce and 2 teaspoons of sugar.
- Divide the lettuce among bowls, top with the pork mixture, shallot, carrots, mint, and peanuts, and drizzle with the lime dressing.
- Per Serving
- Calories 434
- Fat 31g
- Sat Fat 10g
- Cholesterol 82mg
- Sodium 1,902mg
- Protein 25g
- Carbohydrate 16g
- Sugar 8g
- Fiber 3g
- Iron 3mg
- Calcium 90mg
What does this mean? See Nutrition 101 .
In spite of its name, fish sauce doesn’t add a fishy taste to food. Rather, it enriches dressings, dips, marinades, and soups with a deep, savory flavor chefs call “umami.” Popular in Southeast Asian cooking, the condiment—usually made from fermented anchovies, salt, and water—is labeled “nuoc mam” on bottles from Vietnam and “nam pla” on bottles from Thailand. You can often find both in the international aisle of the supermarket.