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Thai Pork Salad With Chilies and Mint

Thai Pork Salad With Chilies and Mint
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Serves 4| Hands-On Time: | Total Time:

Directions

  1. 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.
  2. 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.
  3. Stir together the lime juice, jalapeño peppers, and the remaining 4 tablespoons of fish sauce and 2 teaspoons of sugar in a small bowl.
  4. Divide the lettuce among bowls, top with the pork mixture, shallot, carrots, mint, and peanuts, and drizzle with the lime dressing.
By August, 2011

Nutritional Information

  • 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 .

Quick Tip

Basic Vinaigrette
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.

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