Nam Sod Thai Pork and Rice Bowl

Servings:
Nam Sod Thai Pork and Rice Bowl 4.33/5 (18 votes)

Hands down my favorite meal of the week! This dish is PACKED with flavor and texture. My husband and I really enjoyed the spice of the sauce and the crunch of the Napa cabbage. The kids chose the skip both but did great with the pork, rice, and had lots of carrots. My only complaint is that there wasn't any left for lunch the next day!

Nam Sod Thai Pork and Rice Bowl

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 cups basmati rice
  • 3 cups water
  • 2 teaspoons olive oil
  • 1 1/2 pounds ground pork
  • 1 cup red bell pepper, chopped
  • 2 cloves garlic, minced or pressed
  • 3 tablespoons shallot, minced
  • 1 jalapeno, seeded and minced
  • 2 teaspoons lime juice
  • 2 tablespoons low sodium soy sauce
  • 1 1/2 tablespoons fish sauce
  • 1 teaspoon brown sugar
  • 1/2 teaspoon Sriracha
  • 1 tablespoon olive oil
  • 3 cups Napa cabbage, chopped
  • 1 cup carrot, peeled and thinly sliced
  • 1/2 cup green onion, sliced
  • 1/2 cup peanuts, chopped

DIRECTIONS

  1. Place rice and water in a lidded pot, bring to a boil, reduce to a simmer, cover and let cook for 20 minutes. Remove lid and fluff with a fork.
  2. Heat oil in a large skillet or wok over high heat until it begins to shimmer.
  3. Add pork, bell pepper, garlic, shallots, and jalapeno. Crumble the pork, and cook until no longer pink.
  4. While the pork cooks, combine the lime juice, soy sauce, fish sauce, sugar, Sriracha, and 1T olive oil in a small bowl.
  5. Toss cabbage, carrot, and green onions in just enough dressing to coat. Make remaining dressing available at the table.
  6. To plate: divide rice evenly among 4 bowls, top with equal portions of pork, dressed cabbage mixture, and chopped peanuts or cashews.

Nutritional Information

Serving Size 427g Calories 578 Fat 18 Sat Fat 3 Sodium 983 Carbs 49 Sugars 5 Fiber 4 Protein 54.

NOTES

KID NOTE: The kids were not a big fan of the napa, but they really liked the pork, rice, and carrots.

VEGETARIAN TIP: Replace the pork with crumbled tofu.

GLUTEN FREE MODIFICATIONS: Use tamari instead of soy sauce.

15 Comments

  1. Kristen Rammel says:

    This one made me nervous, having never used ground pork or fish sauce, but it was sooooo good!

  2. Susan Medeiros says:

    Could I substitute ground turkey?

  3. sstabenow says:

    Absolutely!

  4. sbolger says:

    Yum! This was really good.

  5. Athena Herrera says:

    I can’t believe how good this was! I made it with ground turkey and brown rice. Amazing!!

  6. dawnuribe says:

    I was pretty nervous about this one too but glad we did it! I’ve made this one 4 times now including a big batch for a girls weekend get away. My picky son who doesn’t like much LOVES this one.

  7. jocelynut says:

    How would ground beef work?

  8. Maci2000 says:

    Is there a substitute for the fish sauce?

  9. Tina says:

    I made this for my family + visiting family last night, substituting grated cauliflower for the ground pork. Everyone LOVED it, so I made a 4X recipe using ground turkey (1/2 as costly as pork today) today! I have a couple of families to take dinner to this week, and I wanted us to have more, too. It is just fabulous, and a nice change from what people expect when you bring them food. Last night, I didn’t have Napa, but I did have some zucchini that I needed to use up, so I spiralized and cut that- it was a great sub! Today, I used Napa and that was wonderful, too! I just love this meal!

  10. careyta says:

    This is going in our book of favorite recipes!!!!

    With all of your recipes that call for pork/beef, I always sub ground turkey. I also used up extra veggies I had on hand and sauteed all veggies in the sauce. It had just enough of a kick from the sriracha and jalapeno to keep things nummy without being too potent for me.

    Thank you for another great recipe!

  11. Ana says:

    This is the first meal I made from the site, and I was super excited! We love Thai food but don’t typically make it so I was excited to try something new! The ground pork had zero flavor as cooked (and I used a huge jalapeno and extra shallots)…I seasoned it with salt, pepper, garlic and onion powder and then it tasted pretty good. I didn’t care for the dressing on the carrots/cabbage. My husband and kids thought it tasted fine but smelled awful (with the fish sauce) so they wouldn’t eat it. If you’re on the board about fish sauce, I would emit it (or maybe just come up with a different dressing all together). With seasonings it was an ok meal, but not as good as I was hoping it would be.

  12. Yoyorogi says:

    Pork was hit with all the family. Needed to double the dressing recipe because we added it over the pork too.

  13. SDJeannieZ3 says:

    I wasn’t sure about this one when I set it on the table for my family, but I’ve come to trust NMTG as we’ve broken out of our comfort zone quite a bit since starting this program, with great results.

    In hindsight, I didn’t need to worry one bit- everyone loved it! (The adults appreciated it more than the kids, but a hit all around nonetheless!)

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