WHAT IS IT?
Nem Chua / Som Moo is a fermented pork sausage primarily made of raw pork and shredded pig skin that can be eaten as is or added to fried rice dishes, salads or rice rolls!
HOW IS IT USED?
This ingredient goes amazing in salads. It has a lightness to it that most meats don’t have and provides a whole lot of flavour!
From time to time we also have it as a quick snack! But this is definitely an acquired taste if you are eating it straight up without something to balance out the sourness and texture.
These are also fantastic chopped up and added to greens and rolled up in rice rolls. The sourness from the pork paired with the basil and the sweet dipping sauce combos up beautifully and makes a nice light snack.
Recipe Ideas for Nem Chua \ Som Moo usages:
WHERE DO I FIND IT?
These are usually sold in Asian grocery stores and will almost always be refrigerated. This will be difficult to find online since it is highly perishable.
Nem chua \ Som Moo has a bit of a garlic kick and is slightly tangy. Som Moo’s literal translation is actually “sour pork” but don’t be put off by this, it’s definitely an interesting flavour and there’s nothing like it out there. I find it almost has a pickled flavour and gives dishes that something something in the background.
This sausage is prized for it’s unique texture. It’s springy! Dare I say almost rubbery? It has a bit of a chew which comes from the shredded pig skin which gives dishes a interesting mouth-feel.
It should always be kept in the fridge and can keep for about 2 weeks.