C/w Nana: Lao Sour Pork Sausages (ສົ້ມໝູ = Som Moo)
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- Опубликовано: 8 окт 2024
- 'Som moo' or 'nam moo' is raw ground pork meat which has been pickled to give it a sour taste. The pork is usually rolled into sausage shapes during the pickling process.
You can use the 'som moo' in dishes such as 'nam khao' ( • C/w Nana: Crispy Fried... ). It can be eaten plain or with rice.
Don't get discouraged if it looks like a lot of work. It is a lot of work if you are making a lot of it like I did. If you have been watching my videos for a while, you know that I like to make a lot of everything I make because I like to share with my friends and family.
For a first-timer, you might want to try making this with just 2 pounds of pork. Here is recipe for 2 pound.
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INGREDIENTS:
2 pounds Pork meat with the fat trimmed off.
1 pound Pork skin, sliced into thin pieces
You can also use 2 packs of the sliced pork skin I showed.
1 package of Nam Powder Seasoning Mix
2 tbsp MSG (optional)
10 cloves Garlic
4 tbsp Sticky Rice, cooked and soaked in water for 10 minutes
1 tbsp Salt
10 Chili Peppers
INSTRUCTIONS:
** IMPORTANT: THE PORK MEAT AND SKIN MUST BE COLD WHILE MIXING. **
1. Grind the pork meat in a meat grinder. If you don't have a meat grinder, chop it with a large butcher knife.
2. Put the ground pork into a large mixing bowl.
3. Add the 1 tbsp Salt.
4. Take the 'special salt' packet from the Nam Powder packet and add it to the pork.
5. Mix the regular salt and special salt into the pork.
6. Mix in the MSG if desired.
7. Mix in the Nam Powder Seasoning Mix. Break up any clumps of powder you see.
8. After the pork is nice and sticky, mix in the garlic really well.
9. Mix in the sticky rice.
10. Mix in the pork skin.
11. Keep mixing until it is very sticky.
12. Take a small piece and cook it in a small oven or microwave.
13. Adjust the taste if desired.
14. Wrap it up into any size you like.
15. Leave it out in room temperature for 3-4 days. The pork will turn reddish when ready.
Store it in the refrigerator until it is ready to be served.
You can also freeze it if you want to keep longer.
:: Cooking with Nana: Lao Sour Pork Sausages (ສົ້ມໝູ = Som Moo)
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Big thanks to my friend Monique for the apron. Her hubby is the one and only K-One ( • K One Lil BiGGz & Soul... ). Check out their website LaoWear.com.
"Ma Der, Ma Der" means "Please come join us" in Lao language.
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Wonderful ! Hi from Japan, Please keep continuing teaching is us. My Japanese lover and our kids love Lao cuisine. You are the BEST !
It is so touching how you are sharing your mother's recipe. My mother-n-law had her recipe for Som Moo but I never got a chance to learn from her (luv & miss U mom).Thank you so much for sharing .
Thank you Sis for the wonderful recipe making som moo. I am chinese Laos who is not really used to eat this som moo, but my wife is drooling for this recipe. She will begin her experiment making this recipe soon and thank you again for your informative recipe.
I really enjoy your cooking recipe and your video. This dish is very time consuming and to deal with the raw pork, I will continue to buy this sausage from the Asian store. However it is a very fascinating to see how its made. Thank you for sharing it with us.
+Wally Koshgarian Yes, it take a bit of time, especially making a huge batch like I did.
Just made this today and took 3 hours from start to finish to make 18 of them .. very tedious but going to taste delicious.. ty auntie for sharing !! Lol thank goodness I’ll be making this on special occasions 😂🙏🏽🥰
Joy ❤️
Ua Ntsuag ! Thank you so much, I'm Hmong Lao, and married Hmong American, thanks to your channel I am able to enjoy and make so many Lao dishes, that I miss back home ! Please do keep the recipes and videos coming, it gives me a piece of my Lao home, that I can keep and make in my American home....
We're happy to know that Lao people like you are still keeping Lao traditions alive in America even though you live far away from your birth country Laos.
I have been watching your videos for some time now. I grew up watching my mom and dad cook all those wonderful Lao dishes but never took interest in learning how to make it myself. Now that I am grown and have a family of my own and have moved away from home, I find myself longing for the taste of home. Thank you for the wonderful cooking videos. I love how authentic they are. I love how you mix your Lao with English!! I will enjoy making these dishes for my own children!
I must say, you are a great cook!!! You make everything look easy and do delicious!! I can't wait to try this!! Love your cooking!! Thank you for sharing!
jacquelinher thank you for the feedback. Remember to try a little bit first for your first time.
Sabaidee and good cook thanks for sharing 👍😋❤️
I like all your recipes thank for sharing.
Ty nana u da best!! The sticky rice cultivated the pork and the pork skin all together. ❤️
I would totally pay you to cook at my gatherings! Thanks for this and all your other videos!
Love it. Thanks for sharing keep them coming.
Nem Chua or Nam(Thai: แหนม, pronounced [nɛ̌ːm], also referred to as nham, naem moo, som moo, naem maw, and chin som) is a pork sausage in Vietnamese, Cambodian, Laotian, and Thai cuisine. It is a fermented food that has a sour flavor. It typically 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. Nam is used as an ingredient in various dishes and is also served as a side dish. Nam has its origin in Vietnam. Nam was originally a Vietnamese type of sour sausage called Nem Chua (sour sausage) Vietnamese immigrants came to Cambodia, Laos and Thailand and brought over this sausage and are now making them all over Southeast Asia.
I have cancer and watching this made me so happy. Reminds me of my childhood. I miss eating sour sausage so much
Thank you so much Nana!!!
Now I can cook Lao food for my friends and family.
Hi Nana ! I like your American-Lao speaking. Thank you sooooo much for sharing all your videos.
I just found your RUclips channel. & I love the way you cook. Keep up the great work Nana.
Omg I found it.... i use to eat this all the time When I went to Laos. Now I can go and make my own sour pork. Thank you so much....
+Mai Xiong Please share how it turned out.
thanks for sharing you made it so simple... yummy i can't wait to make some.
Thank you soooo much! I have always wanted to learn how to make this incredible sour pork! Cant wait to try it and feed my kids with this wonderful tasteful dish!
You're welcome! Be sure to try a small batch first if this is your first time so you know how it turns out. Large batch like mine is a little harder to mix and takes more practice.
The skin (as well as connective tissues) are very good for our joints, skin etc.. Its no wonder many have troubles as we age for narrowing our consumption of these products... Even broths is extremely good for us, so dig the real home made soups ! Yum Yum !
Oh nana, thank you so much for showing us how the pork skin is done! I've been wanting to find out how it was made, thank you! U r such a great cook! Wonderful recipes.. keep em'comings..
Family love this...when it was done fermented. ..it was gone....didn't get a chance to make it with fried rice...I had to buy more from the store to make it.
Thank you Nana !! I've tried cooking a couple of your foods and my kids and I love them !! Going to try more !!
Thanxx nana! Live your cooking.. I need to learn becos my husband is laos.
Hmmmm. A lot of hard work Nana.
I know it has to be good! Thanks for the video.
Thank you so much! This is great. :} We moved across the country and cannot find nam moo anywhere here
Thank you so much! I tried twice, they turned out perfectly. Keep up the good work. Thank you again for sharing your secret.
drool..i have been wanting to try to make it since buying is expensive from a Asian markets. Thank you
You're welcome and good luck.. don't forget to try with a small batch if you are making for the first time.
i love it!!! Made about 2 pounds. so so yummy. easy recipe. used pre sliced pork skin. thanks
oh your demonstration is perfect. It is great. Can it be tighten without Nam seasoning powder as well? OR Is it really important to make the sour sausages tighten and firm?
Thank you for your channel..ive been looking to fine someone to show how to make aom moo
Thanks for making this video using a traditional method.
How sweet of her to send you the apron! I don't understand Vietnamese but I enjoyed your video regardless. Such a unique dish! If I ever see it at a vietnamese restaurant I will for sure try it! Great video!
ijojoi159 thanks for the comment, but I was speaking Lao, not Vietnamese. ;) You will find this at many Asian markets, but not at many restaurants.
So sorry!!!! I didn't realize!! My assumption was incorrect. I go to a few asian market's around the area. I live in Toronto and it is jam packed with asian markets and I enjoy a lot of their produce!
Hi Nana, first of all I want to thank you for the wonderful and easy simple step to follow your cooking technique. I love all your video. I like to know how to make som pa (preserved fish-meat only) not the whole fish kind ok. Do you know how to make them or know the right recipe?
U are an awesome cook!! I love your cooking channel! Keep it up! ❤️
Thank you for showing us kids we love it!!!
wow really like your cook show, you do excellent show and thank you for your sharing with us
I've never seen that Nam powder packages before . I'm curious as to what are the ingredients in there. My mom makes som moo all the time and never used Nam powder , but it tasted like the store bought som moo. I want to make my own som moo now and just browsing RUclips . Thanks for sharing .
The nam powder doesn't change the taste much. It's more for the pink color and help the meat stick together better.
Hi Nana, your knife skills are impressive! I tried making the fresh pork skin, but it was so hard to cut and my slices were too thick! (I'm going to have to stick with pre-made stuff). haha. Anyway, I just wanted to give you some helpful information about the Nam Powder Seasoning Mix package. The main powder inside the package is made of seasonings and spices, including regular salt, sugar, and msg. The little packet inside called "Special Salt" is actually the curing salt, not regular salt. It's what makes the meat sticky, tacky, and hard -- so it should be added at the end. It's easier to fully mix well all of your ingredients (meat, pork skin, garlic, seasonings) together FIRST, and then mix in the "Special Salt" LAST, because it is harder to mix once the meat starts to cure and harden. Another tip for those who don't want to use MSG (which is sweet and salty) is to replace it with sugar and a little salt (or fish sauce). Anyway, hope that helps! :)
Sang Tran, I use very sharp knife to slice the skin. Thank you very much for the tip about the special salt.
I really love watching all your videos , before I found you on RUclips I had no idea how to cook or make anything in the Lao dishes at all. I just want to say thank you for teaching to cook and make dishes that tasted so good. God bless and your family. Linda
Jesse Ray Emmett Thanks Linda. Glad you found me
Hi Nana, I love your cooking channel. I'm Vietnamese, and we also make Nem (Soo Moo) too. But we make it a little different than you, we added sugar to balance out the salty/sourness taste of Nem. Just wondering for your soo moo, if there is no sugar added, then how does it taste like? Do you know Where can I find soo moo to buy it? Thank you!
Autumn Giang The Lao version is more salty and sour. Many Lao and Thai markets sell the 'som moo' in small packages, some home-made, some factory made. Or you can try making a small batch yourself, maybe 1 pound.
Keep them yummy food tutorial coming! Thank you.
you are the best!I'll try for sure
Watching this again. Miss my mom.. she used to make this often. 😢
Yes, I always miss my mom too when I make this.
Thank you so much for the information how to make Nam Som Moo. I will try it and see how the tast will come out. Agains, thank you
Thank you nana! I always wanted to learn how to make this but mun bin nhak. My Tao(meh doo) makes it so good but she doesn't cut the pork skin herself she buys it shredded which isn't as good. By the way my Paw Doo told me to look you up! My step mom and dad try making this but my dad is khan Cheen and his wife is Filipino and they make nem khan with the khon viet som moo and just isn't the same. I can't wait to make this myself Lao food is such a long process but it's so worth it in the end! My favourite food in the world is Lao food and after is seafood
if this is your first time making this, please look in the video description for the measurements for a smaller batch. have fun!
This is the best video for nem chua .
Thanks
This is a Lao dish called som moo, not nem chua.
Hello. I love som moo so much! Do you make som pah (fish) like this too? My Mom made it once and I've been craving for it since I was a kid. I have no idea wgat goes in it but its so good. Any suggestions?
Thank you for this video. I was just asking my cousin how to make this.
Hi Nana,
I have tried the Som Moo receipe and it was excellent. I was wondering if you have making Som Moo with beef and cow skin. If you have, can you explain how to make it.
Is it okay to use mince from the super market?
Thank you for yoir video!
i love your show keep doing it
Hello Nana! You're awesome and I love of your videos. You make cooking so much fun! =)
Hi NaNA, in general how long can I keep this? I mean after its done? and thanks so much Krob Chai lai lai :D
Great video!! You just got a new subscriber from Toronto .. About to check out all your other vids :)
OMG you are indeed a passionate cook. The maximum amount I've ever made is 2 pounds. Even that seems too much already. It's such hard work with all that kneading but I do love eating this. Can you really freeze it?
Hi NaNa thank you for showing me how to make sausage great video my kids love thanks to you I watch all your videos!
Thank euy Nana I have never cooked before. After my mom passed away I had to learn. I live Lao food and my kids but because of your Chanel I learned how to make simple Lao food !! I still can’t get the Lao meatballs to turn out right lol mine is still not bouncing!! lol 😂. I need your help with it ❤
@kayjeter5629 the meatball could be lots of reasons. 🤔 Might be because you didn't keep the meat cold?
Nana, are they raw meat? I used to buy them at the Asian store. I love them! I just found your chanel. I love your cooking. Thank you for sharing!
mee lango Yes, this is the raw pork. As I suggest in the video description, if this is your first time make it, start with a little bit.
Yeah raw meat, make it to sour.
Yes, all of the dishes I have made in the videos have been shared with friends and family. They are not all for me. :)
Thank you so much Nana for showing how to do sour pork sausage . I saw you work to hard when mixing . I hope I will try in one day . How are your daughter doing ? She look like you 90% . Sister don't work to hard.God bless you and see you next time .
suwathara son It's hard work if you mix a lot of it at once, but not too bad if you make a little bit at a time.
WOW, Nana! It is no wonder nam is so expensive. Buy, I buy and eat it anyway. Thanks for the demo.
Nana, love all your videos. It's because of you a lot of us are able to cook our favorite Lao dishes. Thanks for sharing your love of cooking. My question is what type of meat grinder are you using? Do you like it? What do you think of the meat grinder attachment for the kitchen aid mixer? Kop chai lai lai :)
Phimphone Siripanyo I have an old Maverick meat grinder. I haven't used it in a while because the plastic gear broke because I tried to grind something too thick. waiting for husband to order replacement gear. I also have grinder attachment for my Kitchenaid mixer. I like both, but the Maverick one better.
Cooking with Nana Thank you! Found out I do have the food grinder attachment on my Kitchenaid mixer as well. But the Maverick sounds great. Love the reviews on it.
Thank you very much. I've enjoy it so much and now I know how to cook sour pork.
Muang99, it depends on the area where you live. I live in central california where there are lots of Asians and Latinos, so I can usually find the pork skins very easily. But, it runs out fast too if I don't hurry. It took me almost a month looking for it. Lol.
It's more fun to guess the weight like all the old folks do. lol. Thanks for watching. :) I'll see if I can find a cheap scale somewhere.
I love you! You teach well and the things i want to learn are here
Hi, thanks for sharing how to make Som Moo. I really like it the way you do. Do you know how to make Som Pa? Please tell me if you know it.
smallgirl191 yes, when I get some fresh fish and some free time I will make it.
Thank you very much for your reply.
That is intensive labor of love. Awesome video!! Your coking videos reminds me of my childhood
thanks we were looking for this recipe
Hey nana i like the way u cook i luv to cook too.. All ppl.. Cook foods .. Different way .. But your way .. We cook n eat almost the same .. Luv to meet u some day..
Made it and it was delicious!.. I don't have to buy them from the store anymore, thanks to you Nana =) Btw,Do you have a tutorial for soom puk?
You also can add fresh sliced garlic too.
i love watching you cook,i learn alot of dishes that i wish i knew how to make and now i do thanks to you.Theres one other thing i want to learn to make,i want to know how to make meatballs.I buy them in the store but sometimes i get the bad batch...money wasted so if you could make a video i would be so happy.Keep up the good work!!!
Nana, you're amazing! Thanks for sharing your videos with the rest of the world. Question though...Every time I make this the som moo never comes out firm enough to my liking. I knead it to the point that it's super sticky, but if I'm slow at rolling them out the meat kind of dries up. After it ferments, it tastes like it's supposed to but the meat never "sticks" together enough like if like it to. Am I doing something wrong?
Hi! I just made some and have the same problem, did you ever find out why?
Awesome! Wonderful video!
Hi Nana thank for making this I love some moo but never try to make it before hmmm I really want to know how to make sai aour Lao suasuage can you make some of sausuage
you are the best! love you nana!
Great job. Thanks for sharing.
Zong Vang, the sticky rice helps the pork get sour faster.
I love your videos. Nana i want to kno why you add the sticky rice. Lol i was waiting to hear why you use it and you started speaking lao so i fidnt understand. Lol. Please explain it to me.
I actually made this a few times. Despite that I’m half Thai. I used to enjoy helping my mother make this when I was a kid. If I’m doing it myself. I grind and mix it with my heavy duty Kitchenaid mixer with the grinder attachment. Nana is like the Julia Child of Laos cooking.
Jeffery Smith thank you. ❤️
Love it! you inspired me. Thanks for the receipe.
Thank you, from Tucson, AZ!
Is this need to steam it or just ready to eat
Thank you for sharing and by the way I am just curious, do you work out side of your home? Some of your cooking is very time consuming. When do you find the time to cook some of the food you did?
malaythong10 I'm a stay-at-home mom. I sometimes get orders from friends for parties. Many of the dishes I show in the videos, I don't make very often. For example, I only make a large batch of som moo, when I'm planning to make 'nam khao.'
I would like to buy some, maybe like 30. I live in Southern California. I have only had this like 4 times when I was in San Diego but it is delicious with sticky rice, or without. Also the sweet beef jerky is delicious with sticky rice. Gosh I wish you were my neighbor, I would be in heaven.
BuLL. eTZ
BuLL eTZ ikr my mom from Thailand she use to make this all the time.
great video!! i love all your cooking!
Thank you nana
Im gonna have make em myself sometimes.. thank you for the vid Nana.. )
Hi Nana love your videos can you do one on loas bbq on spit roast with basting sauce and dips. Thanks
nana, do you do order for people if they want some of these fermented pork sausages? let me know please i would like to ordered some?
Hello NANA ! I like to eat Thai or Viet Som Moo with beer . It's my favorite food .I will try to make by myself follow your way. Thank you so much and see you NANA .
Thanks for uploading wow a lot of work
Thank you for sharing
Nana, how long does kneating (massage) process takes or what tells you that it is time to stop kneating. I don't plan to make it any time soon, but just curious. Look forward for your response.
thanks for the video it is better to learn how to cook them yourself so you know how you cook and what you put in them.
Thank you very much