Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Naem Sod (Sour Spicy Issan-style Pork) แหนมสด

Naem Sod is traditionally made in Northeastern Thailand, and the flavor is very distinct. A popular food to drink beer with, not usually eaten with rice.


Naem at Wat Thai Los Angeles — Click to enlarge (© Photograph by Clay Irving)

Food vendor sign at Wat Thai Los Angeles (© Photograph by Clay Irving)

1 cup finely chopped pork
½ cup finely sliced boiled pig skin
2 teaspoon salt
1 teaspoon sliced garlic
3 to 4 teaspoons lime juice
⅓ cup finely sliced young ginger root
¼ cup sliced onions
¼ cup coriander and green onions
½ cup roasted peanuts
lettuce leaves
1 to 2 tablespoons prik ki nu

Mix salt with pork then fry over low heat until done, breaking the meat into small fragments. Remove from heat, allow to cool, and mix in pig skin thoroughly. Gently blend in garlic, lemon juice, ginger and onion and season to taste. Spoon meat onto a bed of lettuce. Sprinkle with coriander and onion. Serve with peanut, hot chiles, lettuce and other vegetables.

Note:
Another popular spicy sausage is naem maw, which is uncooked. Instead, ground pork, pork rind and sticky rice are mixed with salt garlic and chilli and left to ferment for exactly three days. The fermenting effects of the garlic and chilli 'cook' the mixture into a sour tasting sausage.

Click on picture to enlarge


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