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Pork sausage
- Naem (Thai: แหนม, Lao: ແໜມ, pronounced [nɛ̌ːm], also referred to as nam, nham, naem moo, som moo, naem maw, chin som) is a pork sausage in Lao and Thai cuisine. It is a fermented food that has a sour flavor. It has a short shelf life, and is often eaten in raw form after the fermentation process has occurred.
en.wikipedia.org/wiki/Naem_(food)
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Naem (Thai: แหนม, Lao: ແໜມ, pronounced, also referred to as nam, nham, naem moo, som moo, naem maw, chin som) [2] [3] is a pork sausage in Lao and Thai cuisine. It is a fermented food that has a sour flavor.
- How to Interpret A Thai Menu
- Cooking Techniques
- Key Ingredients
- Protein Sources
- For Bonus Points
The infographic below introduces 18 of these important Thai culinary words, broken down into three categories: cooking techniques, key ingredients, and protein sources. Many Thai dishes are named descriptively, with a cooking technique combined with a protein source and/or main ingredient. So with these few words, you should be able to recognize a ...
PAD (P̄hạd): "Pad" means to stir fry and is a very common Thai cooking technique. The most famous example is, of course, pad Thai which literally translates to Thai stir fry. Other common stir fried dishes are pad see ew (stir fried noodles with soy sauce), khao pad (stir fried rice AKA fried rice), and pad pak(stir fried vegetables). TOM (T̂m): "T...
KHAO (K̄ĥāw): Rice, which is known as “khao” in Thai, forms the foundation of Thai cuisine. In a testament to how important this grain is, the Thai phrase for eating is “keen khao”, which literally translates to “eat rice”, as the majority of Thai dishes are eaten with rice. Steamed jasmine rice is the staple grain of central Thai dishes while stic...
NUEA (Neụ̄̂x): Thai dishes are often offered with your choice of meat, so knowing the names of these protein sources can be helpful in customizing your dish. Your poultry choices are "gai" (chicken) and "ped" (duck). Pork is paradoxically known as "moo" while beef is known as "nuea". Now you just have to decide whether you want larb gai, larb moo, ...
SAUCES: There are quite a few different sauces that help to season Thai dishes. In Thai, “nam” is water and refers to any liquid, sauce, or juice. Nam pla (fish sauce), nam man hoi (oyster sauce), and see ew(soy sauce) are the most common seasoning sauces you'll encounter in Thai cooking. SPICES:The fiery spice of many Thai dishes comes from pepper...
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- Fish Sauce (Nam Pla) A vital element of Thai cuisine, fish sauce is made by fermenting fish with salt. It imparts a salty and savoury flavour to dishes and is often used as a seasoning or dipping sauce.
- Coconut Milk (Kati) Extracted from grated coconut flesh, coconut milk is creamy and rich. It’s a key ingredient in many Thai curries, soups, and desserts, adding a delightful tropical sweetness.
- Lemongrass (Takhrai) Known for its fragrant, lemony aroma and flavour, lemongrass is sliced or pounded and used to infuse broths, soups, and curries with a bright, citrusy note.
- Galangal (Kha) Galangal is a rhizome similar to ginger but with a more peppery and earthy taste. It’s a crucial component in many Thai curries and soups, lending depth and complexity.
Sep 26, 2023 · Nam prik, or Thai chilli paste, is a general term for any spicy chilli paste that is served with many Thai dishes, particularly with rice or sticky rice. It’s eaten as a dipping sauce with meats, fish, and vegetables.
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Kaffir Lime Leaves: These aromatic leaves bring an intense citrus aroma to dishes. They’re commonly used in soups, curries, and stir-fries, infusing a unique fragrance. Fish Sauce: Often referred to as the “umami bomb” of Thai cooking, fish sauce is a fermented condiment made from fish and salt.
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Nov 5, 2023 · Naem Khao is a Lao and Thai rice dish that is made from deep fried red rice croquettes that are then crushed and added into a mixture that includes Som Moo, fresh herbs, lime juice, fish sauce, grated coconut, and chopped peanuts.
Naem is a fermented sausage made with pork, pork skins, cooked sticky rice, fresh garlic, salt, sugar and bird’s eye chilies. The sausage is wrapped in banana leaves or synthetic casings and fermented for 2 - 3 days.
