[:en]Naem (or nem), also known as jin som in the northern Thai dialect (jin = meat, som = sour) is a common way of preserving pork meat in several Southeast Asian countries, including Thailand, Laos, Cambodia and Vietnam. In Thailand, it is mainly done in the northern and northeastern parts of the country – the land-locked regions where a lot of pigs are raised and pork features prominently in the local cuisines. The sour flavour imparted to the meat from fermenting rice is distinctive and unique and is unlike the sour from citrus, vinegar, tamarind, or any other tart fruits. It is simply delicious and quite addicting for those of us who like foods with sour flavours.
[:en]You either love it or hate it. If you love it, good for you because it’s not hard to make pig’s blood. You can find Chinese style blood in supermarkets in solid form (Filipino cooking uses liquid raw pig’s blood). [:]
[:en]Pork Sausage (Moo - Yor) - Pork Sausage is easy to make and can bring to make various menu. Including roasting, frying, grilling and boiling methods. You can eat with rice for simply delicious. Wrap with pandan leave is another option for Thai style serving. If you are looking for a light and tasty salad recipe, then look no further. In this recipe we take some Vietnamese sausage, and mix with a fresh and light salad. [:]