Naem (food)
kJ) | |||||||
| |||||||
Naem (Thai: แหนม, Lao: ແໜມ, pronounced [nɛ̌ːm], also referred to as nam, nham, naem moo, som moo, naem maw, chin som)[2][3] is a pork sausage in Lao and Thai cuisine. It is a fermented 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 a side dish.
Naem contains 185
Overview
Naem is a red-colored, semi-dry
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 over Southeast Asia in slight variations.[8]
Naem is often consumed raw,
Prominence
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 Thai fermented meat products".[7]
Varieties
Different regions 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]
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 salad
Use in dishes
Dishes prepared with naem include naem fried with eggs, and naem fried rice.
There are many applications of sour pork with different flavors such as phat phet naem (
-
Chin som mok – a speciality of northern Thailand, it is the northern Thai version of naem sausage
-
Khua chin som sai khai – a dish prepared with dry-fried pickled pork and egg. Chin som is the northern Thai name for naem
-
Nam Khao – a Laotian salad prepared with naem and other ingredients
-
Phat naem sai khai – naem stir fried with egg
Nutritional content
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 using US recommendations for adults,[20] except for potassium, which is estimated based on expert recommendation from the National Academies.[21] |
A serving size of 100 grams (3.5 oz) of naem has 185
Microbiology
Naem has on occasion been contaminated with
Regulations on bacterial content
The bacterial content in Thai sour pork products is regulated. There should not be more than 0.1 grams (0.0035 oz) of Escherichia 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]
See also
- List of fermented foods
- List of sausages
- Sai krok Isan – a fermented sausage originating in the northeastern provinces of Thailand
- Sai ua – a grilled pork sausage from northern Thailand and northeastern Burma
- Nem chua
References
- ^ สำนักงานวัฒนธรรมจังหวัดศรีสะเกษ, กระทรวงวัฒนธรรม. "แหนมหมู". สำนักงานวัฒนธรรมจังหวัดศรีสะเกษ. m-culture.go.th กระทรวงวัฒนธรรม. Retrieved 5 August 2020.
- ISBN 978-1-74196-419-6.
- ^ Saowapha Thakaew (2007-07-02). "Chin som". Lanna Food. Retrieved 2021-08-05.
- ^ ISBN 978-0-309-04685-5.
- ^ a b c d e f "Thai Food Master". Making Fermented Thai Pork Sausage. February 24, 2010. Archived from the original on 31 December 2015. Retrieved 8 April 2015.
- ^ ISBN 978-1-4398-5023-7.
- ^ a b c d Steinkraus 2004, pp. 721-736.
- ISBN 978-1118522677.
- ^ ISBN 1566763444.
- ISBN 978-1-4629-0532-4.
- ISBN 978-0-12-384733-1.
- ISBN 978-1-74059-734-0.
- ^ Candice Chemel (May 2022). "Nems Cook or Yam Naem? A Madeleine de Proust Mo-ment". The New Gastronome. Retrieved 29 March 2024.
- ^ "Cured Pork Fried with Glass Noodles and Egg". Thai Food Master. February 23, 2010. Archived from the original on September 16, 2015. Retrieved April 8, 2015.
- ISBN 978-0-7566-9588-0.
- ISBN 978-1-74179-153-2. Retrieved April 9, 2015.
- ISBN 978-981-4435-38-3.
- ^ a b c Praphailŏng, W. (2000). ตำรับอาหารแหนมเอกลักษณ์ไทย. Bangkok: NSTDA.
- ^ a b c d e f Steinkraus 2004, p. 722.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
- )
Bibliography
- Steinkraus, K. (2004). Industrialization of Indigenous Fermented Foods, Revised and Expanded. Food Science and Technology. Taylor & Francis. pp. 721–736. ISBN 978-0-8247-5094-7.
Further reading
- Acton, Q.A. (2013). Lactobacillus—Advances in Research and Application: 2013 Edition. Scholarly Editions. p. 90. ISBN 978-1-4816-8929-8.