Nam Sausage, also known as Som Moo or fermented sour pork sausage, is a tangy and flavorful favorite in Thai and Southeast Asian cuisine. Its distinctive sour taste comes from fermenting pork meat, pork skin, and seasonings, creating a delicious delicacy loved by many.
In Surin, where I grew up surrounded by Thai, Lao, Cambodian, Burmese, and Northern Hilltribe communities, each meal was a window into diverse culinary traditions. Among them, Nam—a sour, tangy, and salty sausage from Laos and the Isaan region—left a lasting impression. Its garlicky, peppery bite kept me reaching for more, reminding me of the flavors I cherished as a child. I’m sharing how to make Som Moo at home using a simple recipe and authentic ingredients.
Enjoy more Laos recipes with, Nam Khao Tod, Laos Papaya salad, and Kua Mee. For more sausage recipes, try Sai Oua, a Thai northern sausae and Sai Krok Isan sausage.
Jump to:
- What is Nam Sausage?
- Why You’ll Love Som Moo
- Ingredients for Nam Sour Sausage
- The Role of Garlic and Salt in Fermenting
- How to Make Nam Sausage
- How Do You Eat Som Moo?
- Tips for Perfect Fermented Sausage
- Variations and Substitutes
- How Long Does Som Moo last?
- Other Recipes on Simply Suwanee
- Frequently Asked Questions
- Nam Sausage – Fermented Sour Pork Sausage
- More Isaan Recipes
What is Nam Sausage?
Nam Sausage, or Som Moo or fermented sour pork sausage, is a cherished traditional Lao sausage from Laos and Thailand’s Isaan region. Renowned for its unique sour flavor profile, this fermented pork sausage blends ground pork with pork skin, enhancing both texture and flavor for a truly addictive bite.
The secret behind Nam Sausage is its fermentation process. After mixing the pork, pork skin, and seasonings, the mixture ferments for several days, developing the tangy sourness that makes it stand out in Thai cuisine.
Why You’ll Love Som Moo
- Easy to Prepare: You can make it at home for an authentic taste with the right ingredients and tips.
- Authentic Flavors: Enjoy the perfect flavors of sour, tangy, and salty with every bite, capturing the essence of traditional Lao and Thai cuisine.
- Versatile Use: Som Moo offers endless culinary possibilities, whether enjoyed on its own, added to salads like crispy fried rice balls salad, or paired with sticky rice.
- Crowd-Pleaser: Its irresistible taste and unique texture make it a favorite at Lao gatherings and parties, perfect for feeding large groups.
- Perfect finger food: Make a large batch to serve as appetizers, game day snacks, or additions to your charcuterie board. Watch them disappear fast, so be sure to make extra!
Ingredients for Nam Sour Sausage
- Ground Pork: The main ingredient for making Nam. It is the meat base and texture for a hearty fermented pork sausage.
- Pork Skin adds a chewy texture and richness to sausage, making it more authentic and satisfying. You can find it in the frozen section of the Asian grocery store.
- Cooked Sticky Rice: Acts as a binder and fermenting agent, crucial for developing the sour flavor profile. Make sticky rice with this recipe.
- Garlic: A must-have for that garlicky kick! Garlic not only boosts the flavor but also helps with the fermentation process.
- Salt: Essential for fermentation and seasoning, ensuring the sausage is flavorful and safe to eat.
- MSG. Enhance the umami and traditional taste, making the som moo deeply savory.
- Thai Chili Peppers: Offer an optional layer of heat, allowing you to customize the spiciness of your sausage to your taste buds.
The Role of Garlic and Salt in Fermenting
Garlic and salt are a perfect duo for making authentic Som Moo. This combination is key to making Som Moo that’s both flavorful and properly fermented! Here’s why they’re so important:
- Flavor Boost: Garlic adds a wonderful aroma and depth, while salt brings in that savory kick. Together, they create a balanced and tasty sausage.
- Fermentation Safety: Salt helps keep the fermentation process safe by preventing bad bacteria from growing. Plus, garlic has natural antimicrobial properties that ensure your Som Moo stays fresh and delicious.
How to Make Nam Sausage
1. Clean the pork skin: Start by soaking the pork skin in a bowl of water with a pinch of salt for about 10 minutes. After soaking, give it a good rinse with cold water. Then, trim the skin into 1-inch pieces to prepare it for your recipe.
2. Prepare the Mixture: In a large bowl, combine minced pork, shredded pork skin, garlic, ground pepper, salt, and MSG. Whisk well until the pork is finely ground to a sticky texture. To make sure it’s just the way you like it, pop a small portion in the microwave for a quick taste test. If needed, adjust the salt and MSG to suit your flavor preferences.
3. Shape the Sausages: Divide the mixture into small blocks or your preferred shapes. I like to shape mine into mini burritos. Before tightly wrapping each piece, add a small chili pepper and a thin slice of garlic for an extra kick of flavor.
4. Fermentation Process: Leave the wrapped sausage at room temperature for 2–3 days to allow the fermentation process to develop a sour flavor.
5. Cooking the Sausages: Once fermented, remove the sausages from the wraps. Pan-fry in a little oil until golden brown and lightly crispy outside.
6. Serving: Serve the crispy fried Nam Lao Sour Sausage with sticky rice or as part of a refreshing crispy fried rice balls salad.
7. Refrigerate: After fermenting, store the sausage in the refrigerator to stop the fermentation and preserve freshness.
How Do You Eat Som Moo?
- Pork Nam Tod: Nam is used in a popular pork nam tod a Crispy Fried Rice Balls Salad
- Pair with Sticky Rice: Serve Som Moo with sticky rice for a simple, satisfying meal.
- Mix into Nam Khao or Papaya Salad: Dice and pair it with these salads for added protein and flavors.
- Grill or Pan-Fry: Give Som Moo a smoky flavor by grilling or lightly pan-frying it before serving.
- Miang Kham or Lettuce Wraps: Use Som Moo in meaty wraps or fresh lettuce wraps for a tasty bite.
Tips for Perfect Fermented Sausage
- Wrap It Up Tight: Grab some plastic wrap and tightly wrap each sausage block. Pinch and tuck the ends so they stay shaped and no raw meat is exposed while they ferment.
- Fermentation Time: The longer you let them ferment, the tangier they’ll get. If you love that extra sour kick, let them sit for up to a week.
- Wrapping Alternatives: Banana leaves are traditional, but they can be hard to find here. No problem! Use aluminum foil, parchment paper, or even saran wraps—they work great!
- Go Lean: Choose lean pork cuts for the best texture. Fatty meats can mess with the fermentation and change the flavor.
- Prep the Pork Skin: Make sure the pork skin is clean and thinly sliced. This helps it mix evenly with the pork, giving your Som Moo that nice, chewy texture.
Variations and Substitutes
- You can cheat by using nam powder for seasoning. They sold in the Asian market
- Protein Substitute: Use ground chicken or turkey for a leaner option.
- Wrap Alternative: Use parchment paper or foil if banana leaves are unavailable.
How Long Does Som Moo last?
Once fermented, Som Moo lasts about 1 week in the fridge. You can freeze it for up to 3 months.
Other Recipes on Simply Suwanee
Frequently Asked Questions
Absolutely! Using sausage casing for Som Moo helps keep the sausages in shape and adds a great texture. Just make sure to clean and prepare the casings properly before filling them with your fermented pork mixture. It’s an easy way to make your Som Moo look and taste even better!
Homemade Nam Sausage (Som Moo) stays white because we don’t add any food coloring or chemicals like the store-bought versions do. It lets the real, authentic ingredients shine through, keeping those traditional Laos sausage flavors pure and natural.
Not quite! While both Som Moo and Nem Chua are fermented pork sausages, they come from different places. Som Moo is from Thailand and Laos, whereas Nem Chua is Vietnamese. They’re pretty similar, but each has its own unique taste and way of being made.
Legal Disclaimer
Eating raw or undercooked pork, like Som Moo, can be risky. Always follow proper fermentation and safety guidelines. For more information, check with your local health authorities. The author and website aren’t responsible for any issues from improperly prepared meat.
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Nam Sausage – Fermented Sour Pork Sausage
- Total Time: 0 hours
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
Nam Sausage, also known as Som Moo or fermented sour pork sausage, is a tangy favorite in Thai and Southeast Asian cuisine. Fermented with pork meat, pork skin, and seasonings, it delivers a delicious sour flavor loved by many.
Ingredients
- 2 pounds ground pork
- 7-ounce pork skin. You can find it in the frozen section of the Asian grocery store.
- 1 cup cooked sticky ric. Make sticky rice with this recipe.
- 3.5 tablespoons garlic, minced
- 1.5 tablespoons salt
- ½ tablespoon MSG. Optional
- 15-20 fresh Thai chili peppers. Keep them whole. They will be used in the wrapping process.
- 10 large cloves garlic, sliced long and thin. They will be used in the wrapping process.
Instructions
- Clean the pork skin: Start by soaking the pork skin in a bowl of water with a pinch of salt for about 10 minutes. After soaking, give it a good rinse with cold water. Then, trim the skin into 1-inch pieces to prepare it for your recipe.
- Prepare the Mixture: In a large bowl, combine minced pork, shredded pork skin, garlic, ground pepper, salt, and MSG. Whisk well until the pork is finely ground to a sticky texture. To make sure it’s just the way you like it, pop a small portion in the microwave for a quick taste test. If needed, adjust the salt and MSG to suit your flavor preferences.
- Shape the Sausages: Divide the mixture into small blocks or your preferred shapes. I like to shape mine into mini burritos. Before tightly wrapping each piece, add a small chili pepper and a thin slice of garlic for an extra kick of flavor.
- Fermentation Process: Leave the wrapped sausage at room temperature for 2–3 days to allow the fermentation process to develop a sour flavor.
- Cooking the Sausages: Once fermented, remove the sausages from the wraps. Pan-fry in a little oil until golden brown and lightly crisp outside.
- Serving: Serve the crispy fried Nam Lao Sour Sausage with sticky rice or as part of a refreshing crispy fried rice balls salad.
- Refrigerate: After fermenting, store the sausage in the refrigerator to stop the fermentation and preserve freshness.
Notes
- Wrap It Up Tight: Grab some plastic wrap and tightly wrap each sausage block. Pinch and tuck the ends so they stay shaped and no raw meat is exposed while they ferment.
- Fermentation Time: The longer you let them ferment, the tangier they’ll get. If you love that extra sour kick, let them sit for up to a week.
- Wrapping Alternatives: Banana leaves are traditional, but they can be hard to find here. No problem! Use aluminum foil, parchment paper, or even saran wraps—they work great!
- Go Lean: Choose lean pork cuts for the best texture. Fatty meats can mess with the fermentation and change the flavor.
- Prep the Pork Skin: Make sure the pork skin is clean and thinly sliced. This helps it mix evenly with the pork, giving your Som Moo that nice, chewy texture.
- Prep Time: 15 minutes
- Cook Time: 3-4 days
- Category: Pork recipes
- Method: fermentation
- Cuisine: Lao, Thai
More Isaan Recipes
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