Naem (food)
Naem khluk ("mixed naem") is a Thai salad prepared with naem. At bottom is a close-up view of the same dish. | |||||||
| Type | Fermented sausage | ||||||
|---|---|---|---|---|---|---|---|
| Place of origin | Thailand, Laos | ||||||
| Serving temperature | Raw or cooked | ||||||
| Main ingredients | Pork | ||||||
| Ingredients generally used | Minced beef is sometimes used | ||||||
| 185 kcal (770 kJ) | |||||||
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Naem (Thai: แหนม, pronounced [nɛ̌ːm]; Lao: ແໜມ, pronounced [nɛ̌ːm]; Northern Thai: จิ๊นส้ม, pronounced [tɕín so᷇m]; Northeastern Thai: แหนม, pronounced [nɛ̌ːm]; also referred to as nam, nham, naem moo, som moo, naem maw, chin som) is a pork sausage in Lao and Thai cuisine. It is a fermented food that has a sour flavor. It 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. Naem is used as an ingredient in various dishes and is also served as a side dish.
Naem contains 185 kilocalories per 100 grams (3.5 oz) and contains a significant amount of protein, a moderate amount of fat, and minor carbohydrate content. Parasites and enteropathogenic bacteria have been found in samples of naem. Lactic acid formed during its fermentation inhibits the growth of Salmonella. Lactobacillus curvatus use in the product has been proven to prevent the growth of pathogenic bacteria in naem. It is sometimes irradiated to kill off parasites and pathogens. The bacterial content in Thai sour pork products is regulated.