Also spelled as: Moo Yor.

A well received introduction from Vietnam. Ubiquitous in the centre, north and north-east of Thailand. The same style sasuage is also made with chicken called Kai Yor, a most delightful cold meat. These also are great served as a mixed platter with soured sausage, Naem Muu. A combination salad using the three works a treat. A variation on the dressing is to also mix some wasabi paste with the dressing and keeping the chillie component. This then gives the front, floor, back of tongue and nose hot spice sensation.

  •  500 gms (~1 lb) Pork Mince
  • 2 Tablespoon Pork Fat
  • 1/2 Teaspoons Sugar
  • 1/2 Teaspoon Salt
  • 1 Level Tablespoon Black Pepper
  • 100 gms (3 1/2 oz) Crushed Ice
  • 25 gms (`1 oz) Garlic

  1. Homogenise the  pork meat, fat, garlic, sugar, salt and pepper until the meat is smooth.  
  2. Add the crushed ice to the mix and blend it until the ice is thoroughly mixed into the pork. 
  3. As the sausage cooks the ice crystals melts creating a spongy texture in the sausage.
  4. Roll the pork into large sausage shapes, you may find it easier to put a large lump of the meat onto tinfoil and roll the foil around the sausage. They should be wrapped completely in the foil before steaming. If you can get banana leaves, roll them in those, and tie with twine.
  5. Steam for 20 minutes. ( Bamboo or metal steamer is ideal)
There is a great recipe for a spicy sour-ish salad made with Muu Yor here