This Lao som moo recipe shows you how to make authentic fermented sour pork at home with just a few simple ingredients. Nam sausage is naturally gluten-free, and with step-by-step photos included, making it is easier thank you think!
This type of fermented sausage is popular in both Laos and Northeastern Thailand, where you’ll also find variations like sai krok Isan, my favorite!
Som moo is a Lao fermented sour pork sausage made with ground pork, pork skin, garlic, salt, and cooked rice. It has a sour, slightly salty flavor from natural fermentation and is often eaten with sticky rice, fresh herbs, or used in salads like nam khao tod.
How is it made?
Lao sausage is made by mixing minced pork, pork skin, garlic, sticky rice, chilies, and salt. The sticky rice helps start the fermentation process, while the garlic and chilies add flavor.
Once combined, the mixture is tightly packed into a sausage shape. You can use plastic wrap or natural casing, depending on what you have on hand.
The sausage is then left to ferment at room temperature for a few days. During this time, the flavors come together, and the pork takes on its signature sour taste.
After fermenting, the sausages are stored in a cool, dry place to age. This helps the flavor develop even more and gives the sausage its classic tangy, savory bite.
Ingredient notes and substitutes
Take a look at the ingredient notes and step-by-step photos below—or jump straight to the recipe card if you’re ready to get started!
- Lean pork meat (1 lb) – Trim off all visible fat, as fat doesn’t ferment well and can spoil during the process.
- Pork skin (7 oz) – Adds texture and a slight chew to the finished sausage.
- Thai sticky rice (1 cup) – Helps bind the mixture and kickstarts fermentation by feeding natural bacteria.
- Fresh chili peppers – Add heat by placing one or more inside each sausage before wrapping.
- Garlic (5 cloves)
- Salt (2 tsp)
- Banana leaf or plastic wrap – Used to shape and wrap each sausage tightly for fermentation.
How to make nam sausage
Step 1: Boil the pork skin over medium heat until it becomes soft, about 20 minutes.
Step 2: Trim off any fat and slice the skin into thin, even strips.
Step 3: Cut away any excess fat from the pork meat, keeping only the lean parts. Mince the pork finely using a food processor or a sharp butcher’s knife.
Step 4: In a large mixing bowl, combine the ground pork, sliced pork skin, sticky rice, garlic, and salt. Knead the mixture by hand for 5 to 10 minutes until everything is fully combined.
Step 5: Lay out plastic wrap or a banana leaf on a cutting board. Spoon some of the mixture onto it, place a whole chili in the center, then roll it into a tight log. Press out as much air as possible, seal the ends, and tie them with rubber bands. Repeat with the remaining mixture.
Step 6: Let your wrapped Lao sausages ferment at room temperature in a dark spot for at least 2 days. The longer they sit, the more sour and flavorful they’ll become. Enjoy!
Serving tip: Enjoy as a snack with sticky rice, as an ingredient in salads, or with fresh vegetables like cucumbers, Thai eggplants, and lettuce. Grill or fry the sausage for a flavor variation!
More Lao recipes you’ll love
Give this Lao som moo recipe a go and taste how simple and satisfying homemade fermented pork sausage can be! Please leave a comment or a star rating below, and follow me on Facebook, Instagram, and Pinterest.
Lao Som Moo Recipe (Nam Sausage)
Equipment
- large pot , for boiling the pork skin
- Sharp knife or cleaver , to trim fat and mince the pork
- Cutting board
- Mixing bowl
- Plastic wrap or banana leaf
- Rubber bands
Ingredients
- 7 oz pork skin
- 2 tsp salt
- 1 lb lean pork meat
- 5 cloves of garlic, minced
- 1 cup or 3.5 oz cooked sticky rice
- chilies, adjust to taste
Instructions
- Boil the pork skin in a large pot over medium heat for about 20 minutes until soft.
- Remove any excess fat and slice the pork skin into thin strips.
- Trim the pork meat, removing visible fat, and mince it using a cleaver or food processor.
- In a large mixing bowl, combine the minced pork, sliced pork skin, sticky rice, garlic, and salt. Knead by hand for 5–10 minutes until well combined.
- Lay plastic wrap or a banana leaf on a flat surface. Spoon some of the mixture onto it, add a chili, then roll tightly into a log. Press out any air, seal the ends, and secure with rubber bands.
- Store the wrapped sausages at room temperature in a dark place for at least 2 days to ferment. Let rest longer for a tangier flavor.
Notes
- Use the nutrition card in this recipe as a guideline.
Thank for your sour sausage recipe
May God bless you for ever.
Thank you!