Som Moo - Lao Fermented Sour Pork Sausage

(1 vote) • by ແມ່ນ້ຳທິບ

10   · Difficult · 70 min · Average

Som Moo is a fermented sour pork sausage that is made from pork meat and pork skin. It has a very tasty sour flavor. Som Moo can be used for Nem Khao, stir fried with an egg, or just deep fried, or grilled. Eating som moo with rice is also awesome.



1. Boil pork skin about 10 minutes and rinse with cold water, then make long and very thin slices. After that put salt about 1 tbsp and wash and rinse again until it's clean. Keep it dry in the basket.

​2. Finely chop the pork meat.

3. Pound the garlic well.

4. Rinse the cooked sticky rice in cold water and let it dry.

5. In a large bowl, add the pork meat, pork skin, garlic, salt, msg, and brown sugar. Then knead continuously for about 30 minutes to let everything mix and connect to each other into an homogeneous preparation. Do it until it's not sticky to the hands and bowl anymore.​

6. Add the cooked sticky rice and continue kneading for about 10 minutes more.

7. Make a ball (of the size of a large egg) and use the pressure of the palm of your hand to remove the air from the meat.

8. Put on the banana leaves or plastic wrap, close the leaves (try to remove all the air and press firmly to close it).​ Use rubber elastic to tie the wrap. Repeat the process with the rest of the meat.

9. Leave all the wraps at room temperature for 1 to 2 days, and will get sour pork perfectly (depending on the weather you might need more time: if it's cold it can take 3 to 4 days).

10. Once it's sour, it's ready to cook. Take the meat out of the wrap and deep fry or roast for about 5 minutes. Serve with steamed or sticky rice. Do not forget to put fresh chili and garlic aside for a more authentic taste.


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