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Meat from Thailand
Naem is Thai sour pork. Minced lean pork is mixed with boiled shredded rind, cooked glutinous rice, garlic, salt and usually whole chillies, wrapped tight in plastic and banana leaf, and left 3 to 5 days at room temperature. Lactic acid bacteria feed on the rice and bring the pH down to 4.6 or lower.
| Minced red pork meat | Fibrous parts removed; some regions keep a little fat[jircas-naem] |
| Pork rind or ear20–30 % of the minced meat | Hair and fat removed, boiled and shredded into strips about 2–4 cm long[jircas-naem] |
| Cooked glutinous rice7–10 % (7–8 % for a short fermentation) | Sugar source for the lactic bacteria[jircas-naem] |
| Salt2–3 % of the mix | Below 2 % it spoils easily; above 3 % it is too salty[jircas-naem] |
| Pepper0–0.05 % | [jircas-naem] |
| Potassium nitrate0–200 ppm | [jircas-naem] |
| Garlic and whole bird's eye chillies | The chillies are normally added but not necessary[jircas-naem] |
| Starter | spontaneous |
Total time across the recorded steps: 3 days – 5 days
What changes: Lean pork is minced and the boiled rind is shredded
The rind is boiled and shredded; pork ear is sometimes used for its chewiness.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Naem is Thai sour pork. Minced lean pork is mixed with boiled shredded rind, cooked glutinous rice, garlic, salt and usually whole chillies, wrapped tight in plastic and banana leaf, and left 3 to 5 days at room temperature. Lactic acid bacteria feed on the rice and bring the pH down to 4.6 or lower. Made in 4 steps over 3 days – 5 days. The longest step, ferment at room temperature, takes 3–5 days (JIRCAS 1995). Salt is 2–3 % (JIRCAS 1995). Lactobacillus, Lactococcus, Pediococcus and Weissella and Weissella hellenica do most of the fermenting.
| Main step | 3–5 daysReported[jircas-naem][santiyanont2019] | Ferment at room temperature |
|---|---|---|
| Salt | 2–3 %Reported[jircas-naem] | Mix meat, rind, rice and seasoning |
| Acidity | pH 4.6Measured[santiyanont2019] | Ferment at room temperature |
Naem is a short, warm, rice-fed ferment of raw pork wrapped in leaf, sour within days. Dry sausages such as sucuk are stuffed in casings and ripened and dried for one to three weeks.
Naem is raw pork fermented at room temperature, and souring does not make it safe. A risk assessment built on published Thai data estimated that Salmonella numbers fall from raw pork to nham at pH 4.5 but do not vanish. It reports them rising over 14 days at 4 °C and recommends cooking nham before eating (Osiriphun et al. 2004). The US CDC says curing, drying or smoking alone does not consistently kill Trichinella worms, and undercooked pork is among the meats it names. In a Thai case-control study, people who had eaten raw pork had about 13 times the odds of Streptococcus suis infection (Chongkratok and Charerntanyarak). In one study all batches reached pH 4.6 or lower in 3–5 days, but in two of three batches tyramine and total biogenic amines passed the recommended limits (100 and 1,000 mg/kg) after 5 days. Over-fermenting and poor ingredients raise this risk. If potassium nitrate is used, weigh it exactly, because the CDC warns that swallowing nitrates or nitrites can cause methemoglobinemia, a potentially fatal blood condition.
Hazards the sources name: Biogenic amine formers (tyramine and total amines reached unsafe levels after 5 days in two of three batches); Salmonella (a risk assessment from Thai data put its prevalence in nham at about 3.5 %).
Every number is labelled with how it is known. How this atlas is made
A 1990 Massey University thesis describes nham as a traditional household industry that began in northern Thailand, especially Chiang Mai, Chiang Rai, Lampang and Lamphun provinces. It says migrants from the north carried it to other regions, including Bangkok, so that by then it was eaten across Thailand and made mainly by small-scale industries.
