Naem

Naem is a distinctive and flavorful fermented pork sausage that holds a significant place in Vietnamese, Cambodian, Laotian, and Thai cuisines. Renowned for its characteristic sour taste and short shelf life, it is often enjoyed raw after the fermentation process. Originally from Vietnam, where it is called Nem Chua, this sausage has spread to other Southeast Asian countries through Vietnamese immigrants. Today, naem is a cherished ingredient in various dishes and is also relished as a side dish.

Nutritionally, naem delivers 185 kilocalories per 100 grams, providing a good amount of protein, a moderate amount of fat, and a small amount of carbohydrates. Although there have been instances of parasites and bacteria in naem, the lactic acid produced during fermentation inhibits the growth of harmful bacteria such as Salmonella. Specifically, Lactobacillus curvatus is often employed to prevent pathogenic bacteria from proliferating. Typically, naem is stored at room temperature and has a shelf life of about one week.

The preparation of naem involves mixing minced raw pork with cooked sticky rice, chili peppers, garlic, sugar, salt, and potassium nitrate. This mixture is then left to ferment for three to five days, during which it develops its signature sour flavor. The taste can vary by region: northern and northeastern varieties tend to be slightly sour, central varieties are more intensely sour, and southern versions are known for their spiciness.

Naem is a versatile sausage commonly eaten raw, often accompanied by ingredients like shallots, ginger, chili peppers, and spring onions. It also features in dishes such as naem fried with eggs, Naem khao, and Naem phat wun sen sai khai. In Thailand, naem is a popular meat product with various regional styles. To ensure safety, Thailand has regulations in place to control the bacterial content in sour pork products.