Naem (แหนม) in a bunch If you were to go to the Issan region in Thailand, you will see these banana leaf wrapped items sold all over at provision shops, on the streets, almost anywhere! You can even find them in 7-11 in Thailand, but they are wrapped in plastic and put in the fridge. I was really curious about them when I first saw them in a shop, but it is only like now, two years later, that I was curious enough to ask someone how they are made and what exactly are they.
You will be shocked! They actually contain uncooked pork, wrapped together with chilli and garlic, tossed with a bit of salt and cooked glutinous rice (kao niao). The taste of naem is pretty much acquired, but I like it, and eat it on its own. It's a little tangy, garlic-ky all at the same time.
You will be shocked! They actually contain uncooked pork, wrapped together with chilli and garlic, tossed with a bit of salt and cooked glutinous rice (kao niao). The taste of naem is pretty much acquired, but I like it, and eat it on its own. It's a little tangy, garlic-ky all at the same time.
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Essentially, you mix minced garlic, glutinous rice, minced raw pork, cooked pork skin and chili together in a big bowl before using banana leaf to wrap up a small portion of the mixture. In Udonthani, they wrap it up in basil leaves first before wrapping the little cube into three to four layers of banana leaf, presumably to prevent too much oxygen from getting in.
Naem goes very well with beer and Lao-Kao (translated as alcohol white) which is the cheapest alcohol that is strong and colourless at the same time, and there is something about the tangy sour mixture matched with a strong garlic flavour that is terribly memorable!
If you want to make your own naem moo, (Fermented pork sausage), check this link out!
http://www.thaifoodmaster.com/ingredient/meats/pork/155
Naem goes very well with beer and Lao-Kao (translated as alcohol white) which is the cheapest alcohol that is strong and colourless at the same time, and there is something about the tangy sour mixture matched with a strong garlic flavour that is terribly memorable!
If you want to make your own naem moo, (Fermented pork sausage), check this link out!
http://www.thaifoodmaster.com/ingredient/meats/pork/155
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