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Meat from Thailand
Som-neua is a sour beef paste from northeast Thailand. Ground beef is mixed with salt and cooked rice, wrapped tightly in banana leaves and left at room temperature for three to four days. It is eaten raw with garlic, chilli and vegetables.
| Ground beef4–5 parts | [jircas-som-neua] |
| Salt1 part | Beef to salt in a ratio of 4–5:1, as the database gives it[jircas-som-neua] |
| Cooked rice | No amount given; Thai-Lao makers use sticky rice and Thai-Khmer makers use ordinary rice[jircas-som-neua][trongjit2020] |
Total time across the recorded steps: 3 days – 4 days
What changes: Ground beef is mixed with salt in a bowl
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
Som-neua is a sour beef paste from northeast Thailand. Ground beef is mixed with salt and cooked rice, wrapped tightly in banana leaves and left at room temperature for three to four days. It is eaten raw with garlic, chilli and vegetables. Made in 5 steps over 3 days – 4 days. The longest step, ferment at room temperature, takes 3–4 days (JIRCAS).
| Main step | 3–4 daysReported[jircas-som-neua] | Ferment at room temperature |
|---|
Som-neua is the beef counterpart of naem. It is a short, warm ferment of raw ground beef with salt and rice, wrapped in banana leaf; the database lists no rind or skin in it.
Som-neua is raw beef fermented at room temperature and eaten raw as a side dish, or cooked by frying or grilling when eaten with rice. In a laboratory beef nham the pH was still above 4.6 after 3 days at 30 °C, and yeasts and moulds stayed above the 2 log CFU/g that the report cites from the Thai community product standard for beef nham. So a 3–4 day ferment may not reach pH 4.6, the line for low-acid food where botulism bacteria can grow. That batch was not this recipe. It used 110 g of nitrite curing salt to 5 kg of beef (about 2 %), with garlic, in plastic casing, while the database gives beef to salt of 4–5:1. It found no E. coli, Salmonella or S. aureus, which says nothing about a home parcel. Taiwan's health authority urges people not to cure raw meat at home, and says such foods are best heated before eating. WHO says boiling destroys the botulism toxin, for example over 85 °C at the core for 5 minutes or longer. It gives no figure for frying or grilling, so do not count on a quick fry. Eating it raw carries a real risk. Raw beef can also carry beef tapeworm, and the US CDC page gives USDA's advice to cook ground meat to at least 71 °C. The keeping time of 1–2 weeks in the database does not say how it is stored.
Hazards the sources name: Yeasts and moulds (above 2 log CFU/g after 3 days in a laboratory beef nham, a related product; E. coli, Salmonella and S. aureus were not detected).
Every number is labelled with how it is known. How this atlas is made
The Thai-Lao of the Thailand-Cambodia border area call the sour beef som neua and the Thai-Khmer call it naem. Makers in both groups say they inherited the method from their ancestors and passed it to their children.
