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- Naem abstract "Naem (Thai: แหนม, pronounced [nɛ̌ːm], also referred to as nham, naem moo, naem maw and cured pork) is a red-colored, semi-dry lactic-fermented pork sausage in Thai cuisine prepared using minced raw pork and pork skin, significant amounts of cooked sticky rice, chili peppers, garlic, sugar, salt and potassium nitrate. It is also produced in areas of Southeast Asia that are near Thailand. Minced beef is sometimes used in its preparation. After the mix is prepared, it is encased in banana leaves, synthetic sausage casings or tubular plastic bags and left to ferment for three to five days. Naem has a sour quality to it due to the fermentation, in which lactic acid bacteria and yeasts grow within the sausage. The lactic acid bacteria and yeasts expand by feeding upon the rice and sugar, and the use of salt prevents the meat from rotting.Naem typically has a short shelf life and can be time-consuming and labor-intensive to prepare. In Thailand, it is typically stored at room temperature, which gives it a shelf life of around one week. Refrigeration can extend its shelf life.Naem is often consumed raw, (after fermentation has occurred), and is often accompanied with shallot, ginger, bird’s eye chili peppers and spring onions. It is used as an ingredient in various dishes, and is also consumed as a side dish and as a condiment. The cooking of naem significantly changes its flavor.".
- Naem thumbnail Naem_khluk.jpg?width=300.
- Naem wikiPageExternalLink books?id=W9uDsJK4m00C&pg=PA90.
- Naem wikiPageExternalLink books?id=hT1a1xR3n8EC&pg=PA721.
- Naem wikiPageID "46354479".
- Naem wikiPageLength "12742".
- Naem wikiPageOutDegree "46".
- Naem wikiPageRevisionID "683556817".
- Naem wikiPageWikiLink Amok_(dish).
- Naem wikiPageWikiLink Bacteria.
- Naem wikiPageWikiLink Banana_leaf.
- Naem wikiPageWikiLink Banana_leaves.
- Naem wikiPageWikiLink Birds_eye_chili.
- Naem wikiPageWikiLink Calorie.
- Naem wikiPageWikiLink Casing_(sausage).
- Naem wikiPageWikiLink Category:Thai_sausages.
- Naem wikiPageWikiLink Cellophane_noodles.
- Naem wikiPageWikiLink Clostridium_perfringens.
- Naem wikiPageWikiLink Coliform_bacteria.
- Naem wikiPageWikiLink Condiment.
- Naem wikiPageWikiLink Escherichia_coli.
- Naem wikiPageWikiLink Fermentation_in_food_processing.
- Naem wikiPageWikiLink Fermentation_starter.
- Naem wikiPageWikiLink Ginger.
- Naem wikiPageWikiLink Glass_noodle.
- Naem wikiPageWikiLink Glutinous_rice.
- Naem wikiPageWikiLink Ho_mok.
- Naem wikiPageWikiLink Irradiation.
- Naem wikiPageWikiLink Kilocalories.
- Naem wikiPageWikiLink Lactic_acid.
- Naem wikiPageWikiLink Lactic_acid_fermentation.
- Naem wikiPageWikiLink Lactobacillus_curvatus.
- Naem wikiPageWikiLink Lao_cuisine.
- Naem wikiPageWikiLink List_of_fermented_foods.
- Naem wikiPageWikiLink List_of_sausages.
- Naem wikiPageWikiLink Listeria_monocytogenes.
- Naem wikiPageWikiLink Nem.
- Naem wikiPageWikiLink Nem_chua.
- Naem wikiPageWikiLink Parasite.
- Naem wikiPageWikiLink Parasitism.
- Naem wikiPageWikiLink Pork.
- Naem wikiPageWikiLink Potassium_nitrate.
- Naem wikiPageWikiLink Regions_of_Thailand.
- Naem wikiPageWikiLink Sai_krok_Isan.
- Naem wikiPageWikiLink Sai_ua.
- Naem wikiPageWikiLink Salmonella.
- Naem wikiPageWikiLink Sausage.
- Naem wikiPageWikiLink Sausage_casing.
- Naem wikiPageWikiLink Scallion.
- Naem wikiPageWikiLink Shallot.
- Naem wikiPageWikiLink Side_dish.
- Naem wikiPageWikiLink Southeast_Asia.
- Naem wikiPageWikiLink Spring_onion.
- Naem wikiPageWikiLink Staphylococcus_aureus.
- Naem wikiPageWikiLink Starter_culture.
- Naem wikiPageWikiLink Sticky_rice.
- Naem wikiPageWikiLink Taenia_solium.
- Naem wikiPageWikiLink Thai_cuisine.
- Naem wikiPageWikiLink Thai_salad.
- Naem wikiPageWikiLink Thai_salads.
- Naem wikiPageWikiLink Tom_kha.
- Naem wikiPageWikiLink Tom_kha_kai.
- Naem wikiPageWikiLink Trichinella_spiralis.
- Naem wikiPageWikiLink Yam_naem.
- Naem wikiPageWikiLink Yersinia_enterocolitica.
- Naem wikiPageWikiLinkText "Naem sausage".
- Naem wikiPageWikiLinkText "Naem".
- Naem wikiPageWikiLinkText "naem".
- Naem align "right".
- Naem alt "Naem khluk is a dish prepared with naem.".
- Naem caption "Naem khluk is a Thai salad prepared with naem. At bottom is a close-up view of the same dish".
- Naem carbs "3.6".
- Naem direction "vertical".
- Naem fat "9.9".
- Naem hasPhotoCollection Naem.
- Naem image "Naem khluk 1.jpg".
- Naem image "Naem khluk.jpg".
- Naem kj "774.04".
- Naem name "Naem".
- Naem protein "20.2".
- Naem width "225".
- Naem wikiPageUsesTemplate Template:Cite_book.
- Naem wikiPageUsesTemplate Template:Commons_category.
- Naem wikiPageUsesTemplate Template:IPA-th.
- Naem wikiPageUsesTemplate Template:Infobox_nutritional_value.
- Naem wikiPageUsesTemplate Template:Lang-th.
- Naem wikiPageUsesTemplate Template:Multiple_image.
- Naem wikiPageUsesTemplate Template:Portal-inline.
- Naem wikiPageUsesTemplate Template:Reflist.
- Naem wikiPageUsesTemplate Template:Thai_cuisine.
- Naem subject Category:Thai_sausages.
- Naem hypernym Sausage.
- Naem type Food.
- Naem comment "Naem (Thai: แหนม, pronounced [nɛ̌ːm], also referred to as nham, naem moo, naem maw and cured pork) is a red-colored, semi-dry lactic-fermented pork sausage in Thai cuisine prepared using minced raw pork and pork skin, significant amounts of cooked sticky rice, chili peppers, garlic, sugar, salt and potassium nitrate. It is also produced in areas of Southeast Asia that are near Thailand. Minced beef is sometimes used in its preparation.".
- Naem label "Naem".
- Naem sameAs m.0131zy1j.
- Naem wasDerivedFrom Naem?oldid=683556817.
- Naem depiction Naem_khluk.jpg.
- Naem isPrimaryTopicOf Naem.