In a skillet, saut, the ground pork. Add peanuts when pork is almost cooked, stirring often. When pork is done, drain and discard the liquid. In a glass bowl, combine pork, peanuts and other ingredients. Salt to taste . Place lettuce leaves on serving plate and put mixture on lettuce. Serve while Nam Sad is warm. *Optional for Chile-heads Using the boneless pork chops allows for a low fat dish. You may substitute ground pork from the butcher's counter.

Chile-Heads Digest V3 #089

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.