  Naem khluk ("mixed naem") is aThai salad prepared withnaem. At bottom is a close-up view of the same dish. | |||||||
| Type | Fermented sausage | ||||||
|---|---|---|---|---|---|---|---|
| Place of origin | Thailand,Laos[1] | ||||||
| Serving temperature | Raw or cooked | ||||||
| Main ingredients | Pork | ||||||
| Ingredients generally used | Minced beef is sometimes used | ||||||
| 185 kcal (770 kJ) | |||||||
| |||||||
Naem (Thai:แหนม,Lao:ແໜມ,pronounced[nɛ̌ːm], also referred to asnam,nham,naem moo,som moo,naem maw,chin som)[2][3] is aporksausage inLao andThai cuisine. It is afermented food that has a sour flavor. It has a short shelf life, and is often eaten in raw form after the fermentation process has occurred. It is a popular Southeast Asian food, and different regions of Southeast Asia have various preferred flavors, including variations of sour and spicy.Naem is used as an ingredient in various dishes and is also served as aside dish.
Naem contains 185kilocalories per 100 grams (3.5 oz) and contains a significant amount of protein, a moderate amount of fat, and minor carbohydrate content.Parasites and enteropathogenicbacteria have been found in samples ofnaem.Lactic acid formed during its fermentation inhibits the growth ofSalmonella.Lactobacillus curvatus use in the product has been proven to prevent the growth ofpathogenic bacteria innaem. It is sometimesirradiated to kill off parasites and pathogens. The bacterial content in Thai sour pork products is regulated.
Naem is a red-colored, semi-drylactic-fermentedporksausage in Southeast Asian cuisine prepared using minced raw pork and pork skin, significant amounts of cookedsticky rice, chili peppers, garlic, sugar, salt andpotassium nitrate.[4][5][6][7] Minced beef is sometimes used in its preparation.[6] After the mix is prepared, it is encased inbanana leaves, syntheticsausage casings or tubular plastic bags and left to ferment for three to five days.[4][5]Naem has a sour quality to it due to the fermentation, in whichlactic acid bacteria and yeasts grow within the sausage.[5] The lactic acidbacteria and yeasts expand by feeding upon the rice and sugar, and the use of salt prevents the meat from rotting.[5]
Naem typically has a short shelf life, which can be extended through refrigeration.[4] The sausage can be time-consuming and labor-intensive to prepare.[4] It is typically stored at room temperature, which gives it a shelf life of around one week.[4] It is produced all overSoutheast Asia in slight variations.[8]
Naem is often consumed raw,[9] (after fermentation has occurred), and is often accompanied withshallot,ginger,bird's eye chili peppers andspring onions.[5] It is used as an ingredient in various dishes[10] such asnaem fried with eggs,Naem khao andNaem phat wun sen sai khai, and is also consumed as aside dish and as acondiment.[11] The cooking ofnaem significantly changes its flavor.[9]
Naem has been described in Thailand as "one of the popular meat products of the country prepared from ground pork"[6] and as "one of the most popular traditional Thaifermented meat products".[7]
Differentregions of Thailand have different preferred flavors: northern and northeastern pork is a little bit sour, central is sour, and southern is spicy.Naem mo in northern Thailand may be fermented in a clay pot.[12]
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In Laos, fermented sour pork with shredded pork skin is known as som moo (sour pork). Some som moo variations also incorporate garlic and chilli peppers. Luang Prabang som moo is very popular because of its unique texture and a tasty sour flavor. Som moo can be enjoyed both as a side-dish with sticky rice, or as an ingredient for Lao crispy rice saladNam Khao.[13]
Dishes prepared withnaem includenaem fried with eggs, andnaem fried rice.[5]Naem phat wun sen sai khai is a dish prepared withnaem,glass noodles and eggs, among other ingredients such asspring onions and red pepper.[14]Nam Khao is a salad dish inLao cuisine prepared using Lao fermented pork sausage, rice, coconut, peanuts, mint,cilantro, fish sauce, and lemon juice.[15]Naem and rice are formed into balls, deep-fried, and then served broken atop the various ingredients.[16] Serenade, a restaurant in Bangkok, makes a dish called the "McNaem", which consists of a duck egg wrapped innaem that is fried and then served withrisotto,slaw,shiitake mushrooms,herbs, and cookedsea scallops atop crushed garlic.[17]
There are many applications of sour pork with different flavors such asphat phet naem (Thai:ผัดเผ็ดแหนม),tom kha naem (Thai:ต้มข่าแหนม),ho mok naem (Thai:ห่อหมกแหนม), andnaem priao wan (Thai:แหนมเปรี้ยวหวาน).[18]
| Nutritional value per 100g | |||||||
|---|---|---|---|---|---|---|---|
| Energy | 774.04[19] kJ (185.00 kcal) | ||||||
3.6[19] | |||||||
9.9 g[19] | |||||||
20.2 g[19] | |||||||
| |||||||
| †Percentages estimated usingUS recommendations for adults,[20] except for potassium, which is estimated based on expert recommendation fromthe National Academies.[21] | |||||||
A serving size of 100 grams (3.5 oz) ofnaem has 185kilocalories, 20.2 grams (0.71 oz) protein, 9.9 grams (0.35 oz) fat, and 3.6 grams (0.13 oz) carbohydrate.[19] According to the "Industrialization of Thai Nham" by Warawut Krusong of theKing Mongkut's Institute of Technology Ladkrabang vitamins B1 and B2, ferric iron, and phosphorus were present in naem, quantities unspecified.[19]
Naem has on occasion been contaminated withparasites such asTaenia solium,Trichinella spiralis, and enteropathogenic bacteria such ascoliform bacteria andSalmonella.[7] It has been demonstrated thatSalmonella growth is inhibited by the formation oflactic acid during thefermentation process.[7] Use of thestarter cultureLactobacillus curvatus has been shown to prevent "the outgrowth ofpathogenic bacteria" innaem.[6]Naem is sometimesirradiated.[9]
The bacterial content in Thai sour pork products is regulated. There should not be more than 0.1 grams (0.0035 oz) ofEscherichia coli O157:H7,Staphylococcus aureus not more than 0.1 grams (0.0035 oz),Yersinia enterocolitica not more than 0.1 grams (0.0035 oz),Listeria monocytogenes not more than 0.1 grams (0.0035 oz),Clostridium perfringens not more than 0.1 grams (0.0035 oz), Fungi less than 10colony per gram,Trichinellaspiralis less than 100 grams (3.5 oz).[18] Bacteria at higher levels may cause sickness.[18]
| Overview |  | ||||
|---|---|---|---|---|---|
| Fresh sausage | |||||
| Dry sausage |
| ||||
| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
