Nam Sod (Thai Pork Salad) - cooking recipe

Ingredients

Dressing:
2 cups fresh lime juice
12 fresh red or green Thai peppers, seeded and chopped, or to taste
1/4 cup fish sauce
2 tablespoons fish sauce
2 tablespoons dried chile flakes
6 shallots, sliced very thin, or more to taste
4 cups chopped fresh mint
1 cup unsalted roasted peanuts
1 onion, halved and sliced very thin
1 red onion, sliced very thin
6 green onions, coarsely sliced, or more to taste
1 cup finely chopped fresh ginger
2 pounds fresh ground lean pork, or more to taste
1 (10 ounce) package romaine lettuce hearts

Preparation

Combine lime juice, fresh Thai peppers, 1/4 cup plus 2 tablespoons fish sauce, and dried chile flakes in a bowl and mix well. Add shallots, mint, cilantro, peanuts, onion, red onion, green onions, and ginger. Mix well.
Heat a nonstick skillet over medium-high heat. Add pork; cook and stir to break it up until pork is no longer pink in the center but not yet browned, 3 to 5 minutes. Drain and discard grease. Allow pork to cool briefly, about 5 minutes.
Transfer pork to a bowl and add dressing mixture; mix very well. Let the salad sit for at least 10 minutes before serving. Spoon mixture into lettuce leaves, like putting a hot dog in a bun.