Lao Som Moo (Nam Sausage)
Follow this Lao som moo recipe to create a traditional-style fermented sour pork sausage at home, full of traditional
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 oz pork skin
- 2 tsp salt
- 1 lb lean pork meat
- 5 cloves of garlic (minced)
- 1 cup or 3.5 oz cooked sticky rice
- chilies (adjust to taste)
Instructions
- 1
Boil the pork skin in a large pot over medium heat for about 20 minutes until soft.
- 2
Remove any excess fat and slice the pork skin into thin strips.
- 3
Trim the pork meat, removing visible fat, and mince it using a cleaver or food processor.
- 4
In a large mixing bowl, combine the minced pork, sliced pork skin, sticky rice, garlic, and salt. Knead by hand for 5–10 minutes until well combined.
- 5
Lay plastic wrap or a banana leaf on a flat surface. Spoon some of the mixture onto it, add a chili, then roll tightly into a log. Press out any air, seal the ends, and secure with rubber bands.
- 6
Store the wrapped sausages at room temperature in a dark place for at least 2 days to ferment. Let rest longer for a tangier flavor.