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Chiang Mai (Thailand)
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Nutritional Values
340kcal
21gProtein
17gCarbs
22gFat
1gFibre
100 gServing
* Per serving · 100 g. May vary.
Allergens
🌾 Gluten
Northern Thai Fermented Pork
How to order / say it
Say it
แหนม — [naem]
Order
I'd like the Naem, please.
Locally
ขอแหนมหนึ่งที่ครับ/ค่ะ
Say locally
A spicy-sour fermented pork sausage, eaten raw or cooked.
Why try it?
Naem represents the art of fermentation in Northern Thai cuisine, known for its unique tangy and savory profile that's beloved as a snack or condiment.
How it tastes
Tangy and spicy, with a rich fermented aroma. It can be eaten raw with a slight crunch or grilled for a deeper flavor profile.
Origin & History — first documented: 1700
Dating back several centuries, ancestral cooking methods were used to preserve pork through fermentation. This technique was crucial for survival and led to Naem becoming a traditional delicacy.
Recipe
Ingredients
- 🥩 300 g pork
- 🧄 30 g garlic
- 🧂 1 tbsp salt
- 🧂 10 g chili pepper
- 🌾 50 g cooked rice
- 🥩 100 g pork casing
Method
- 1 Chop pork finely, mix with salt and garlic.
- 2 Add in cooked rice, ensuring it's evenly distributed.
- 3 Stuff into casing, allowing it to ferment for 3 days.
- 4 Serve raw or grill for additional flavor.
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