ASMR Lao Som Moo | Vietnamese Nem Chua | Thai Nam Recipe ອາຫານລາວ ສົ້ມຫມູ Laos Khmer Hmong Iu Mien

Video Description

#vietnamesefood #laofood #thaifood Som Moo, Lao Fermented Cure Pork Sausages Recipe. This is also Shared and made within The Vietnamese, Thai, Hmong, Iu Mien, Khmer, Lahu, Laven, Eteen, Tai Dam, Tai Lue, Khmu, and The Lao Yaw Culture. Som Moo Recipe: 1/2 Lbs (8 oz) pork leg no fat 4 oz of Pork Skin 3 Tbsp of Minced Garlic (Smashed) 2 Tsp of MSG 1 Tsp of Tender Quick 1/3 Cup of Sticky Rice If you don’t have Tender Quick. You can use the mini salt packet that is inside the Som Moo Nam Seasoning Packet (as shown on this Video). First, make Sticky Rice. Once complete, let it cool down and set aside for later use. Next Clean Pork Skin with 1 Tbsp of Salt. Washing and Rinse over Water a Couple times. This will help remove the gaminess. Once complete. Let it sit in Water for 5-10 Mins. Next Strain over a Colander and let this dry out. Next Slice Pork Leg. Make sure Meat is Extra Cold. Cut them down into Small Chunks. This will help it Processor better in The Processor. Remove all Fat from Meat. As the Fat will make your Som Moo to Rot. Save the Meat with Fat for Soups or Stir Frys. Next Place in Meat Chunks into a Processor. I blended this a little at a time as I’m using a Small Processor. Make sure to Process Meat well into a Paste (As Shown on Video). Once Complete, remove the meat the from Processor. Next Cover with Plastic Wrap and place in the Freezer. Next. Clean your hands well. Clean under your nails. My Hands are Clean. I’m making this just for myself. If you’re making this for Friends and Guest. Use Gloves. Next Wash Sticky Rice in a Colander to get rid of any Extra Starch. Once Complete, add Sticky Rice in a Mixing Bowl with just enough Water to Soak the Sticky Rice. Let this Soak for 5-10 Mins for the Sticky Rice to Soften. Once Sticky Rice Softens. Squeeze and Break them down into smaller flatter pieces. We don’t want to Chew on Hard Sticky Rice in our Som Moo. Consistency should be like (As shown on Video) Once complete Strain and Squeeze out any excess water. The Sticky Rice will help work as a Binding Agent. And to add more of Tang to Som Moo. Cover with Plastic Wrap and set aside for later use. Next remove Meat from Freezer. It’s should be really Cold Now, and The Pork should be Extra Bright. If your Meat is not Cold. They tend to turn Brown when you Mix them later on. Be sure to Stretch. This will going to work your entire arms depending on how big of a batch your making. Next in a Mixing Bowl. Add pork leg paste with no fat. MSG. And Tender Quick. Mix and Combine Well for 3 Minutes. Next Minced Garlic (Smashed). Mix and combine for another 2 Minutes. You should have a Sticky Meat Paste. Next add sticky rice. Mix and Combine for another 5 Minutes. The Sticky Rice will help with Fermentation and to add some more Tanginess. This will get Tiring. Take a 5-10 seconds break when needed. It will also get Extremely Sticky and really hard to kneed when ready. Next add in Pork Skin. Mix this in for another 2-3 Mins. Once complete, it should look extremely sticky and tight. Next clean, and wash your hands well. Make sure to clean under your nails. Next for the Fermentation Process. There are many Methods. The First Method is to pack it into an Airtight Container. Using Kitchen Sheers, cut down Pork Skin if needed. If you like the pork skin long, and stringy, then skip this step. Next, Scoop Som Moo Mixture into any kind of Air Tight Container. The Air is our Enemy. Today I’m using a Small Tubberware. Next, Use the back of your Spoon to pack the mixture down tight for a min or two, this is to get rid of any air bubbles. When Packing this down. Leave a 15 Percent Gap in between the the Lid. Or else it will overfill when you close the Lid. Next, Store at Room Temperature for 2-3 Days. Find a Dark Place to store this at. The Second Method is to Roll Som Moo up in a Plastic Wrap. First Lay Plastic Wrap Flat on your Working Surface, follow by adding your desired amount of Fillings. Next, Shape your Som Moo Sausages into a Log. Twist and Tighten the side of Plastic Wrap. Squeeze out any air bubbles. And continue to rolling it upwards. Once Complete, flap in the left and right side of Plastic Wrap. Roll it up tight. Tape down the left and right ends of plastic wrap. If you want, you can secure it more with Rubber Bands at the End of each side. Fermentation process can take anywhere from 1-3 Days depending on The Seasonal Temperature. Taste test when your Som Moo is firm. Ferment up to three days for the most Tanginess. If you want. Once it’s fully fermented. You can vacuum seal for it to last a little longer. Place in Freezer. Enjoy this with Sticky Rice, Jasmine Rice, or by itself as a Snack. I’m Chef Harris Panyanouvong. Don’t forget Hit that Follow Button @CookingwithMrInternational enjoy over 200+ Plus Recipes. Save this Recipe Video for Later or tag 🏷️ a friend who you want to Make Som Moo it.