Nam-sod, Kao-tod (Nam Pork Salad and Fried Rice Patties)

[pim]

Nam-sod, Kao-tod (Nam Pork Salad and Fried Rice Patties)

• 
  

Kao-tod (rice patties)

• 1 T galangal, finely chopped
  
• 1 tsp dried chili, soaked in warm water for 15 minutes then seeded and finely chopped
  
• 3 T lemongrass, finely chopped
  
• 3 T shallots, finely chopped
  
• 2 T garlic, finely chopped
  
• 2 c cooked jasmine rice
  
• 2 T fish sauce
  
• 1 egg
  

Nam-sod (Nam Pork)

• 4 T finely chopped garlic (about 10 cloves)
  
• 1 lb ground pork
  
• 2 oz pork skin, boiled for 10 minutes then sliced very thin
  
• 1/2 c cooked jasmine rice
  
• 2 tsp salt
  

To finish the salad

• 1/3 c shallots, finely sliced
  
• 3 T cilantro, chopped
  
• 1 T green onion, finely sliced
  
• 1/2 c young ginger, julienned
  
• 3 T lime juice, or to taste
  
• 1/2 c of peanuts
  
• 10 dried chilies
  
• 2 T fish sauce
  
• 2 more limes, each cut into six slivers
  

Making Kao-tod

Pound the galangal, dried chili, lemongrass, shallots and garlic together into a fine paste. This is best done in a mortar and pestle. You could use a blender, but do not add any water, otherwise your rice patties will splatter during the frying.

In a medium bowl, mash the herb paste, rice, egg, and fish sauce together by hand.

Cover and set aside for later.

The Kao-tod should not be fried up too long before serving as they will become soggy.

Making Nam-sod

Pound the garlic into a fine paste.

In a large bowl, use your hand to forcefully mash together the garlic, ground pork, pork skin, jasmine rice, and salt. Knead the mixture a bit to build up gluten which gives the Nam a nice structure.

Roll the ingredients into about 10 equal size balls.

Steam the Nam balls for about 10 minutes or until just cooked. Do not over-cook them as the salad will be dry.

Make-ahead note: You can make both Kao-tod and Nam-sod up to one day ahead. Follow the recipe to finish the salad before serving.

To finish the salad:

First you prepare the Kao-tod. Pat the Kao-tod mixture into patties, each about 3 inches in diameter and ¾ inch thick. Fry these in hot oil until golden brown. Set aside.

Quickly fry the 10-15 dried chilies, only for 10 seconds or so, until crisp. Be careful not to let them turn too brown.

In a large bowl, break up the Nam balls and mix in the lime juice and fish sauce.

You can serve the salad two ways

a) mix all the ingredients together, garnishing with the Kao-tod, fried chili and slivers of lime.

b) on a large plate, put the Nam-sod in the middle. Arrange the rest of the ingredients around the Nam-sod and let your guest mix their own salad at the table

Keywords: Thai, eGCI

( RG765 )