Tung lamaow

Tongmo sausages being prepared on the grill inMalaysia
Alternative names	tung lò mò, tongmo
Course	Snack
Place of origin	Vietnam andCambodia
Created by	Cham people
Serving temperature	Hot or room temperature
Main ingredients	Beef (thigh muscle), cow intestines, fat, ginger, chili, star anise, garlic, sticky rice
Variations	Chinese sausages

Tung lamaow (Cham: ꨓꨭꩂ ꨤꨟꨯꨱꨥ,Vietnamese:tung lò mò) ortongmo is a type ofbeef sausage made by theCham community inVietnam andCambodia,^[1] as well as by members of their diaspora inMalaysia andThailand.^[2][3]

The name of this dish combines the words ꨓꨭꩂtung meaning "intestine" and ꨤꨟꨯꨱꨥlamaow meaning "cow" or "beef".^[4]

This sausage was introduced to Malaysia and Southern Thailand by Cham refugees who migrated fromconflict-stricken Indochina during the 1970s.^[2][5]

Tung lamaow is made using specificcuts of beef, primarily the tougher thigh muscle, as well as fat from the cow's stomach lining and intestines. The beef is finely minced and marinated with ginger to neutralize any strong odors. Thisminced beef is then combined with fat in a 1:5 ratio, creating a rich mixture that is packed into cleaned cow intestines.

To enhance flavor, seasonings such as chili,star anise and garlic are incorporated, along with filler such assticky rice. Once stuffed, the intestine casing is sectioned and pierced to allow excess moisture to escape, preventing bursting as it dries. The sausages are then sun-dried for 2–3 days to develop their texture and flavor.^[1][6][7][8]

After drying, tung lamaow is typically grilled and served withpickled papaya orsoy sauce, though it can also be prepared by steaming, frying, or incorporating it into other dishes.

• Cham cuisine
• Chinese sausage
• List of sausages

• Sausages
• Fermented sausages
• Chinese sausages
• Cambodian cuisine
• Malaysian cuisine
• Thai cuisine
• Vietnamese cuisine
• Smoked meat

• CS1 Vietnamese-language sources (vi)
• Articles with short description
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