Nam Sod Lettuce Cups

This Week

2 Dec - 8 Dec

This is our take on a Thai ‘Nam Sod’ salad in lettuce cups. It’s super fresh, light and packed full of delicious Thai flavours that we all know and love.

Add to your favourites

Meal Prep Guide

Finely dice the 1 green capsicum and 2 zucchinis (store together in an airtight container in the fridge)

Roast ⅓ cup of peanuts (store in an airtight container in the pantry)

Make the sauce (store in an airtight jar in the fridge)

2 Tbsp fish sauce
1 large lemon or 2 large limes
1 Tbsp coconut or brown sugar

Tips

Try to not stir the mince too much while it’s cooking, this allows it to get nice and brown.
If your pan is small remove the veggies before adding the mince. Cook the mince until browned, then add the veggies back in along with the tamari, fish sauce, coconut sugar and lemon juice.

Shortcuts

Vegetables

Swap red onions, for brown or spring onion.
You can use any colour capsicum.

Protein

You can swap out the pork mince for chicken mince if you’d prefer.
For a vegetarian variation, swap pork mince for 600g of firm tofu. Use the back of a fork to mash the tofu creating a minced texture. Omit the fish sauce and replace it with 1 Tbsp sweet chilli sauce.

Other

Swap peanuts for cashews.
You can use Vietnamese or Thai basil instead of coriander.

Ingredients

Mince filling

1 Tbsp coconut oil/olive oil
1 red onion (finely diced)
1 green capsicum (finely diced)
2 zucchini (finely diced)
1 garlic clove (crushed)
Thumb-sized piece of ginger (grated)
500g pork mince
2 Tbsp tamari
2 Tbsp fish sauce
1 Tbsp coconut or brown sugar
1 lemon (juice)

Sauce

2 Tbsp fish sauce
1 lemon (juice)
1 Tbsp coconut or brown sugar

To serve

½ cup jasmine rice
⅓ cup peanuts (dry roasted and roughly chopped)
1 iceberg lettuce or 2 heads petite cos (1 bag)
½ cup cucumber (finely diced)
½ cup coriander (roughly chopped)
1 red chilli (finely sliced)

Method

Cook the rice as per packet instructions.
Heat the coconut oil in a large pan or wok over medium heat. Add the red onion, capsicum and zucchini, cooking for 10 minutes or until the veggies have softened.
Add the ginger and garlic and cook for a couple of minutes.
Turn up the heat and add the pork mince. Cook for 5-10 minutes, until it starts to look nice and crispy in places and no moisture is left in the pan.
Then add the fish sauce, tamari, sugar and lemon juice; cook for a few more minutes, stirring well.
Stir through the chopped peanuts, then remove from the heat.
To make the sauce, simply add all ingredients to a small bowl and mix well.
Time to dish up, add a little rice and pork mince to a lettuce cup. Add some cucumber, fresh chilli and coriander and a small spoonful of the sauce.

Variations

Vegetables

Swap red onions, for brown or spring onion.
You can use any colour capsicum.

Protein

You can swap out the pork mince for chicken mince if you’d prefer.
For a vegetarian variation, swap pork mince for 600g of firm tofu. Use the back of a fork to mash the tofu creating a minced texture. Omit the fish sauce and replace it with 1 Tbsp sweet chilli sauce.

Other