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Thai Fermented Pork - Naam

seeker54's picture
Naam can be eaten as is after it has fermented, or you can fry or grill it. It is eaten with vegetables like cabbage, cucumber slices, Thai basil or any other of your favorite veggies.
  Ground cooked pork 1 Pound
  Garlic cloves 20 , minced
  Cooked rice 1 Cup (16 tbs)
  Cooked pork skins 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Thai chili peppers 1⁄2 Cup (8 tbs), chopped

1. In a bowl, mix together ground pork, garlic, rice, pork skin and salt. Add chili and mix again.
2. On a plastic wrap, place about 1/8th of the prepared mixture and wrap firmly. Tie both ends with string. Allow to ferment for about 2 to 3 nights.

3. Unwrap and serve with your favorite salad.

Things You Will Need
Plastic wrap, strings

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Thai Fermented Pork
Want to try a delectable continental dish, try fermented pork by Ning. She excels in recharging your culinary skills with this easy recipe. Add this into cook books of healthy cooking.

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1 Comment

Cylentsor's picture
Hi, I followed your recipe. There is a lot of juice in the wrap about 3 days later. What do I do with that? Do I pierce the wrapping to drain the juice or leave them as they are? Many thanks in advance. Regards, Cylentsor