Authentic Laos Fermented Sour Pork Sausage - Som Moo

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Learn how to make delicious Laos Sour Pickled Pork Sausage (Fermented Som Moo) and other Lao dishes you can use it in.

Som Moo is a Lao fermented, pickled sour pork sausage that is a beloved dish in Laos. While it is definitely an acquired taste due to the sour notes, it is a food that you'll find at all Lao gatherings.

Som Moo is made of raw pork that is left to ferment over 3 days. Often, this scares non-Lao people due to the concern of bacteria. However, in this post, I'm going to share with you the details of this mainstay meal in Laos as well as how to make this delectable snack on your own.

It is both a snack and an ingredient that has a lightness to it, but packs a whole lot of flavor due to the garlic and salt. It has definite sour tones with an acquired texture due to the incorporation of shredded pork skin.

All About Laos Sour Pork Sausage - Som Moo

Laos sour pickled pork sausage is known as Som Moo. It is a preserved pork sausage that is made from lean minced pork, shredded pork skin, and seasoning. It is then wrapped with leaves or plastic wrap and allowed to self-fermented for 24 hours before serving. There is no heating or cooking of the pork involved in making som moo.

Som Moo can be found pre-made at most Asian grocers. However, making it is just as easy and delicious.

What does Som Moo taste like?

Laos fermented pickled sour pork sausage has a sour flavor profile with a very strong garlic taste along with being slightly tangy due to it's pickled flavor. It is a sour sausage that has the texture of salami. It is packed with flavor due to incorporating generous amounts of garlic, salt, and sugar. Som Moo, also known as Naem, is usually paired with birds eye chilis and shallots, which tones down the sour flavor of the Som Moo.

The texture of Som Moo (Laos sour pork sausage) is rubbery and springy due to the chewiness of the shredded pork skin.

How is Som Moo made?

Som moo is made by mixing lean pork, pork skin, garlic, chilli peppers, and salt. Some recipes also call for sticky rice to be added in. The mixture is then made into a small cylindrical log and wrapped tightly with cling film, stored in a dark, room temperature location for 3 days to allow for self-fermentation.

How does the Som Moo fermentation process work?

Once the mixture is put together, the fermentation process takes around 3 to 5 days. Lactic acid bacteria and yeast, like lactobacilli, grows during this process, which makes up the sour flavor of the sausage. The salt prevents the meat from going rotten because it acts as the inhibitor. The yeasts feed on the rice and sugar, which allows the meat to ferment to taste.

Where did Som Moo originate from?

Som Moo is actually adapted from a Vietnamese dish called Nem Chua (Sour Pork).

Other Names for Som Moo

Due to translation, Lao Som Moo has many different monikers. You'll often see recipes refer to it as:

Som Mo
Som Mou
Nam
Naem
Som Moo
Naem Moo

Som means sour. Mo, Mou, and Moo means pig or pork.

The Vietnamese version of this is called Nem Chua, which also means sour pork.

Dishes Where Laos Sour Pork Is Used As An Ingredient

Laos Sour Pork is often eaten as a snack. However, it is often used as an ingredient in other Lao dishes. You can make a minced meat salad called Larb Som Moo (fermented pork salad) and Nam Khao (Lao Crispy Rice Salad).

Som Moo When Served

Som Moo often appears at Lao New Year or family get togethers alongside larb, papaya salad, and khao poon.

Finding Premade Commercial Som Moo in Asian Markets

Laos fermented pickled pork sausage can often be found in most Asian markets in the refrigerated aisle. They are normally packaged in clear cellophane, plastic wrap, or green leaves in both small and large 1-inch diameter cylindrical logs.

Often, ready-to-eat Som Moo contains preservatives and food coloring which brings out the dull pink that Som Moo is known for.

Again, I'm going to show you how to make Som Moo so you don't have to buy it at the store. It is really easy to make.

What You Need at Your Asian Grocer

Cooked Shredded Pork Skin

Shredded pork skin is generally found in the frozen meat aisle, normally by the frozen meatballs. They'll be several packages, it really doesn't matter as long as you choose the cooked variety.

Som Moo Spice Packet

This is the exact packet that you'll need to make Som Moo. It has all the seasonings you need with the exception of garlic and peppers.

Tips and Tricks Before Making Som Moo

The recipe for making Som Moo is not complicated. The most important part of making good Som Moo is the technique and method that is used.

However, I would compare making som moo to going hunting for wild mushrooms, pick/make it incorrectly, it can be bad for you. This is specific in handling raw meats and ensuring you follow the process to allow the meat to ferment well.

Use Lean Meat with No Fat

Use lean pork meat without any fat. If you get a piece with fat, cut it off as the fat can get rancid after the fermentation process.

Use Gloves

Get some food-grade gloves as you'll be mixing the meat mixture for over 20 minutes. Gloves will save your hands.

Knead the Pork

It is important that you thoroughly hand-knead the pork. The more you knead the mixture, the better the texture of your Som Moo. Taking the time to knead the pork well (at least 15 minutes) will result in a much better Som Moo that has the binding that is characteristic of good Som Moo. Once the pork is broken down, you'll know because it should feel super sticky.

You can use a KitchenAid kneading handle to save your hands!

Wash the Shredded Pork Skin Well

Pre-packaged shredded pork skin is kind of stinky, so make sure you wash it well and dry it. You can use a salad spinner to dry the pork skin (make sure you wash it well before salad use).

Fermenting Location

Laos pickled sour pork sausage once made needs approximately 72 hours to ferment in a dark, warm location. A dark cupboard is a great place for allowing Som Moo to self-ferment. After 72 hours, you can slow down the fermenting process by putting in in the refrigerator and keep for another 7 days.

Sticky Rice

While I prefer not to use sticky rice, you can prepare sticky rice ahead of time to add into the mixture. The yeasts during the fermentation process feed on the rice and sugar, which allows the sausage to have a little bit of a different taste than the variety without the rice.

Before incorporating it into the dish, soak the prepared sticky rice in water to allow the rice to separate, lose it's stickiness, and squeeze through your fingers during the kneading process.

Order of Ingredient Additions

It is important to follow the directions on when to add the ingredients. The order of operations allows you to break down the pork gradually and add the ingredients in certain phases to have a the best results for Som Moo.

How to Make Laos Sour Pork Som Moo

Ingredients for Making Laos Sour Pork Som Moo

1 pound of lean pork, no fat
7 ounces of shredded pork skin, rinsed and dried
1 package of Som Moo seasoning
25 cloves of garlic, minced
1 cup of sticky rice, cooked and prepared (optional)
40 bird's eye chillies (optional)

How to Make Laos Sour Pork Som Moo

Trim and discard the fat from the pork, leaving only lean red meat. This is important because the fact can turn the sausage sour.

Mince the pork meat using a grinder or a processor.

In a large bowl, add the minced pork meat. Knead it for 15 minutes, allowing it to break down and become sticky. This will allow the meat to absorb and incorporate the flavors of the other ingredients.

Once kneaded fully, incorporate the entire package of Som Moo seasoning, minced garlic, and sticky rice.

Knead the mixture for another 5 minutes until all of the ingredients are evenly distributed.

Next, add in the shredded pork skin. Continue kneading.

After about 10 more minutes, the skin will have softened and been incorporated into the mixture.

Next, put plastic liner on a cutting board. Add a ¼ cup of the mixture in the middle of the board.

Make a groove with your fingers and add in the birds eye chiles. Pull the mixture over the chilies.

Roll the film tightly into a small cylindrical, oblong length ways, tightly. Roll up the ends ensuring no air pockets and flatten any knots, ensuring that the packaging is small, compact, and tight.

Roll it again to cover it with aluminium foil to protect from the sun.

Use a plastic wrap to roll a sausage. Add a bird's eye chilli in the middle if desired.

Put the sausage in a dark, room temperature space for at least 2 days. The longer it sits, the more sour it tastes.

Tasting the Som Moo

After 24 hours, you can taste the Som Moo to ensure that it is sour enough for your taste buds. The longer that the Som Moo ferments, the more sour it gets and the less springy the texture is.

Serving Som Moo

Som Moo (also known as Naem) is often incorporated as an ingredient in other dishes or most frequently used as a snack.

Preserving Laos Pickled Sour Pork

Laos sour pork can be refrigerated for up to 7 days after the 3-day fermenting process or frozen. To use frozen Laos pickled sour pork, allow it to defrost at least 24 hours in the refrigerator.

Frequently Asked Questions About Som Moo

Is som moo safe to eat?

Som Moo's main cooking mechanism is self-ripened fermentation. When the pork is fermented, it is effectively "cooked." The fermentation process produces the lactic acid, which "cooks" the meat and makes it safe to eat.

For some homecooks, there are lingering concerns with Trichinosis in pork. However, the standards of raising and feeding pigs for food consumption has definitely improved during these times. While the rice water added through the glutinous rice aids in the fermentation process, it doesn't necessarily cause it.

If you don't feel safe eating it, you can always pop it in the microwave before consuming.

Can you ferment the meat without rolling it?

The meat can be added into any shape plasticware that has an airtight lid and left to ferment.

It saves the hassle of rolling them, but I find that individually wrapped sausages "taste" better due because it seems fresher when unwrapped when eaten at different times.

Why did my sausage not turn out as red?

Homemade Som Moo (Naem) is not as red as commercially found products. Commercial and store bought Som Moo (Naem) add in coloring agents and preservatives to bring out the color.

How long can Laos pickled sour pork last in the refrigerator?

Laos sour pork sausage can stay in the refrigerator for up to 7 days after the fermenting process.

What's the difference between spicy Laos pork sausage and Laos sour pork sausage?

Laos spicy pork sausage (Sai Oua) is different than Laos sour pork (Som Moo) because Sai Oua is a cooked or grilled whereas Som Moo is cooked through fermentation.

Can you shred homemade pork skin for Som Moo?

I would recommend getting the prepackaged pork skin because it is cut with a serrated knife to provide an even cut using commercial machines. it is possible to make your own pork skin, but for me it's not worth the effort.

Can I use ground pork?

Ground pork should not be used in Som Moo because it has fat. The fat can turn rancid and ruin Som Moo. Som Moo should be made with lean pork cuts.

What is Naem and Som Moo wrapped with?

Commercial and ready-made sour pork is made with plastic wrap like Cryovac. Most homemade varieties in the United States is also made with plastic cling, cellophane sheets, and synthetic casings.

Villagers in Laos will often use banana leaves and leaves of other plants. You can use any material, but there shouldn't be a difference in quality or taste.

The lean pork is generally wrapped with cellophane or plastic fil, banana leaves, or synthetic casings.

Summary About Laos Pickled Sour Pork Sausage

I hope you love this recipe of Som Moo, Laos fermented pickled sour pork. It is definitely an acquired taste. If you don't like the taste by itself, you must at least try Nam Khao, which incorporates fried rice with coconut flakes sprinkled with Som Moo. It might just change your mind about this deliciously sour and tangy ingredient known as Som Moo.

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