Naem (food)

Naem(Thai:แหนม,Lao:ແໜມ,pronounced[nɛ̌ːm], also referred to asnam,nham,naem moo,som moo,naem maw,chin som)is aporksausageinLaoandThaicuisine. It is afermentedfood 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.Naemis used as an ingredient in various dishes and is also served as aside dish.
Naemcontains 185kilocaloriesper 100 grams (3.5 oz) and contains a significant amount of protein, a moderate amount of fat, and minor carbohydrate content.Parasitesand enteropathogenicbacteriahave been found in samples ofnaem.Lactic acidformed during its fermentation inhibits the growth ofSalmonella.Lactobacillus curvatususe in the product has been proven to prevent the growth ofpathogenic bacteriainnaem. It is sometimesirradiatedto kill off parasites and pathogens. The bacterial content in Thai sour pork products is regulated.
Naemis a red-colored, semi-drylactic-fermentedporksausagein Southeast Asian cuisine prepared using minced raw pork and pork skin, significant amounts of cookedsticky rice, chili peppers, garlic, sugar, salt andpotassium nitrate.Minced beef is sometimes used in its preparation.After the mix is prepared, it is encased inbanana leaves, syntheticsausage casingsor tubular plastic bags and left to ferment for three to five days.Naemhas a sour quality to it due to the fermentation, in whichlactic acidbacteria and yeasts grow within the sausage.The lactic acidbacteriaand yeasts expand by feeding upon the rice and sugar, and the use of salt prevents the meat from rotting.
Naem typically has a short shelf life, which can be extended through refrigeration.The sausage can be time-consuming and labor-intensive to prepare.It is typically stored at room temperature, which gives it a shelf life of around one week.It is produced all overSoutheast Asiain slight variations.
Naemis often consumed raw,(after fermentation has occurred), and is often accompanied withshallot,ginger,bird's eye chilipeppers andspring onions.It is used as an ingredient in various dishessuch asnaemfried with eggs,Naem khaoandNaem phat wun sen sai khai, and is also consumed as aside dishand as acondiment.The cooking ofnaemsignificantly changes its flavor.
Naemhas been described in Thailand as "one of the popular meat products of the country prepared from ground pork"and as "one of the most popular traditional Thaifermented meatproducts".
Differentregions of Thailandhave different preferred flavors: northern and northeastern pork is a little bit sour, central is sour, and southern is spicy.Naem moin northern Thailand may be fermented in a clay pot.
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.
Dishes prepared withnaemincludenaemfried with eggs, andnaemfried rice.Naem phat wun sen sai khaiis a dish prepared withnaem,glass noodlesand eggs, among other ingredients such asspring onionsand red pepper.Nam Khaois a salad dish inLao cuisineprepared using Lao fermented pork sausage, rice, coconut, peanuts, mint,cilantro, fish sauce, and lemon juice.Naemand rice are formed into balls, deep-fried, and then served broken atop the various ingredients.Serenade, a restaurant in Bangkok, makes a dish called the "McNaem", which consists of a duck egg wrapped innaemthat is fried and then served withrisotto,slaw,shiitakemushrooms,herbs, and cookedsea scallopsatop crushed garlic.
There are many applications of sour pork with different flavors such asphat phet naem(Thai:ผัดเผ็ดแหนม),tom khanaem(Thai:ต้มข่าแหนม),ho moknaem(Thai:ห่อหมกแหนม), andnaem priao wan(Thai:แหนมเปรี้ยวหวาน).
A serving size of 100 grams (3.5 oz) ofnaemhas 185kilocalories, 20.2 grams (0.71 oz) protein, 9.9 grams (0.35 oz) fat, and 3.6 grams (0.13 oz) carbohydrate.According to the "Industrialization of Thai Nham" by Warawut Krusong of theKing Mongkut's Institute of Technology Ladkrabangvitamins B1 and B2, ferric iron, and phosphorus were present in naem, quantities unspecified.
Naemhas on occasion been contaminated withparasitessuch asTaenia solium,Trichinella spiralis, and enteropathogenic bacteria such ascoliform bacteriaandSalmonella.It has been demonstrated thatSalmonellagrowth is inhibited by the formation oflactic acidduring thefermentationprocess.Use of thestarter cultureLactobacillus curvatushas been shown to prevent "the outgrowth ofpathogenic bacteria" innaem.Naemis sometimesirradiated.
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 aureusnot more than 0.1 grams (0.0035 oz),Yersinia enterocoliticanot more than 0.1 grams (0.0035 oz),Listeria monocytogenesnot more than 0.1 grams (0.0035 oz),Clostridium perfringensnot more than 0.1 grams (0.0035 oz), Fungi less than 10colony per gram,Trichinellaspiralisless than 100 grams (3.5 oz).Bacteria at higher levels may cause sickness.