This is a Lao and popular Thai smallgood once again its origin is Vietnamese (Nem Chua) but more obvious than in Vietnam. It makes a great snack or can be used in other dishes such as  Nhem (Lao Rice Salad).
It can also be eaten “as is” and is great as an apertiff or with Miang. The fermentation produces lactic acid which pickles  the meat. The salt acts as a part inhibitor to bacterial growth and adds a balance of taste to the end product.

  • 1000g Minced Pork
  • 200g Pork Skin
  • 24g Table Salt
  • 48g Chopped Garlic
  • 48g Sticky Rice
  • Chillies, (personal preference)
  1. The pork skin can be an option but if left out it is still important to make sure that the final weight is still 1200 gm.
  2. Make sure that the pork that you buy is fresh and free from any fat , either mince it yourself or ask your butcher to do it for you.
  3. Fresh pork skin is preferred and this is prepared by simple boiling and cooling and then stripping off the fat using boning knife. It comes off cleanly.
  4. Most commercial producers use Sodium Nitrate in their salt mix and you can do this to speed up the process and gives a pink colour to the end product. Nitrate has a question mark associated with its safety in food production so this has been left out of this recipe.
  5. Peel and chop the garlic. {Tip: Soak your garlic in cold water for 30 minutes prior and then cut off the base and pop-out the cloves from the skin}.
  6. The next step is your rice preparation: Wash and soak the rice. Allow it to soak for about 30 minutes. Steam the rice and allow it to cool.
  7. Wash the rice again in warm water until the water runs clear and the stickiness disappears. After draining the rice, squeeze the rice through your fingers to break the grains a bit. This all helps in the fermentation process.
  8. Kneading the pork is the next process and it would be of an advantage to use a pastry kneading appliance for this.
  9. Knead the meat for 15 minutes. This breaks the fibers in the meat and allows for good penetration of the fermentation products of the rice as they are produced. It's a long process but the end product is quite superior.
  10. Add half the salt and continue the kneading for another 5 minutes followed by the addition of the rest of the salt  and another 5 minutes kneading.
  11. Add the rice preparation and knead for a few minutes. Add the chopped garlic and continue kneading for 10 minutes until the rice and garlic are well distributed.
  12. Add the diced pork skin and knead again for a further 10 minutes.
  13. On a stretched piece of kitchen wrap, mould the meat into a sausage log. Create a groove down the centre and place fresh washed whole chillies from end to end.
  14. Seal the groove with the meat and roll the sausage in the film until it's a firm well formed sausage. Air bubbles must be removed by pricking the plastic with a needle or skewer.
  15. Wrap the sausage in another layer of kitchen wrap and place it undisturbed for 2 to 3 days in a sealed plastic container at room temperature.
  16. Atter this initial fermentation, taste the product   and see if it's to your liking. You may find that it requires further fermentation and this can be checked again at 12  or 24 hour periods until right. When ready store the Som Moo refrigerated or frozen.
  17. The Som Moo maybe used within a week refrigerated. The frozen product is good for a few months.