Naem

Naem (also spelled naam) is a traditional fermented food product from Thailand. It is made from raw pork, garlic, cooked sticky rice, and salt. The mixture is left to ferment for three to five days, resulting in a sour, slightly sweet, and salty flavor. Naem is often eaten raw, but can also be cooked.

Etymology

The word "naem" comes from the Thai language, and it is also known as "naem moo" in Thailand. The term "naem" is used to refer to a variety of fermented foods in Southeast Asia, but in Thailand, it specifically refers to this fermented pork dish.

Preparation

To prepare naem, raw pork is first minced or ground. Garlic is then peeled and crushed, and cooked sticky rice is added to the mixture. Salt is added for flavor and to aid in the fermentation process. The mixture is then packed into a container and left to ferment at room temperature for three to five days. During this time, lactic acid bacteria naturally present in the ingredients ferment the sugars in the rice, producing a sour flavor. The fermented pork can then be eaten raw or cooked.

Culinary Uses

Naem is a versatile ingredient in Thai cuisine. It can be eaten raw, often with green chili peppers, shallots, and fresh herbs. It can also be cooked in a variety of dishes. For example, it can be fried with eggs to make a dish called "khai jiaw naem". It can also be used in soups, salads, and stir-fries.

Health Considerations

As with any raw or fermented meat product, there are potential health risks associated with consuming naem. These risks can be minimized by ensuring the meat is sourced from a reputable supplier, and that it is properly fermented and stored. It is also recommended to cook naem before eating to kill any potential harmful bacteria.

See Also

• Fermentation in food production
• Thai cuisine
• List of Thai dishes
• List of fermented foods

Naem Resources
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