18 Responses to “LCTV: Som Moo Recipe, Laocook Style.”

1. elgin Says:
   June 15th, 2007 at 5:27 am

   Hey guys,
   Nice work. Some questions:
   - Do you use pork tenderloin?
   - Sometimes a green leaf is inserted between the mixture and the wrapper. What is that?
   - Can you use a Kitchen Aid mixer to save yourself from kneading?

   Now that you’ve done the som moo, how about a Lao fried rice (nam) video?

2. elgin Says:
   June 16th, 2007 at 8:39 am

   Another question:
   Is som moo Lao or is this one of those dishes adopted from the Vietnamese (Nem Chua)?

3. Vienne Says:
   June 17th, 2007 at 3:34 pm

   Hi Elgin,

   We use Pork Rump, but you can use Tenderloin.

   The Green Leaf if called “Bai Ma Yohm” or Star Gooseberry Leaves

   You can use the Kitchen Aid (but where is the fun in that? ), just be careful not to over knead the meat, doing it by hand means you “can feel it when it is ready”.

   Notice that we dont use any chemicals? Most mass produced Som Moo has a more reddish look, but your homemade one will have a natural hue.

   The jury is still out on whether Som Moo originated in Vietnam, and has sparked a long debate within the team!

4. Lao Planet » Blog Archive » LCTV Som Moo. Is it Lao, Viet or Salami? Says:
   June 17th, 2007 at 6:04 pm

   [...] Moo is the recipe that we get asked most for, so in good old LC fashion, we upped a Video, sharing our version of this wonderful [...]

5. Leena Says:
   June 18th, 2007 at 8:12 pm

   Wow…Alexandra. You got a really nice looking som moo there, Vienne.

6. elgin Says:
   June 19th, 2007 at 8:57 am

   Excellent.

   If I had to guess, I would say Som Moo is Lao, and the Vietnamese are the ones who adopted it. Though on balance, the Lao have adopted more from the Vietnamese (mainly because of the huge number of Vietnamese immigrants during the French era), I have noticed unmistakably Lao dishes on Vietnamese menus, so I know they are also borrowing.

7. laocook » Blog Archive » Food on Sale at the Morning Market Says:
   December 19th, 2007 at 6:42 pm

   [...] Som Moo, Sour or Fermented Pork. We have a recipe for this here. [...]

8. chia yang Says:
   January 24th, 2008 at 6:42 am

   so, how long do people need to store the pack soo moo for ? how many day in a cool dark place? yea..? why the sticky rice for, to make it taste sour? where do the suasage get it sour taste from?

9. Vienne Says:
   January 28th, 2008 at 1:57 am

   Hola Chia, the Som Moo should be fermented for up to three days, why in a dark place?, because light, and especially sunlight can change the temperature. The meat is fermented by the sticky rice, much as Som Calumbee (Soured Cabbage) is. Putting it in the fridge will slower the fermenting, if you keep it for too long, it will become too sour.

10. ne0o Says:
    March 3rd, 2008 at 5:09 pm

    Hello what do you add to the mixture to make it stick together, because the mixture is almost falling apart after 3 days

11. Vienne Says:
    March 3rd, 2008 at 5:47 pm

    Hi Neo,

    It should be kneaded until it is sticky and will "hold together", (you can roll it tightly in film, in a shape of a sausage if you dont want to use Banana leaves)

    If yours is falling apart, I guess that either the chunks are to big, or it hasnt been kneaded enough.

    However, it shouldnt effect the taste though.

12. laocook » Blog Archive » Cream of Ceps and Garlic with Shimeji & Sesame Octopus with Chorizo Says:
    March 4th, 2008 at 12:56 am

    [...] LCTV: Som Moo Recipe, Laocook Style.  9 Vienne, ne0o, Vienne, chia yang [...] [...]

13. Tui Says:
    March 19th, 2008 at 7:35 pm

    Vienne, I’ve got to go try this out.  Thanks for the ingredients.  You rock friend.

14. laocook » Blog Archive » LCTV: Som Moo II Says:
    March 27th, 2008 at 1:15 pm

    [...] LCTV: Som Moo Recipe, Laocook Style.  10 Tui, Vienne, ne0o, Vienne [...] [...]

15. Phally Says:
    April 3rd, 2008 at 2:50 am

    I’ve attempt to make this, but after kneading the ground pork for a period of time it became brown. What do the other people use to have the color pink. Please advised

16. Laocook Says:
    April 3rd, 2008 at 2:11 pm

    Hi Phally.

    It is strange that the pork would turn brown.

    Commercial producers use forms of Dextrose (sweetener), Nitrites and Nitrates, which help the curing process as well as giving the finished product that unnatural “Pink Colour” and “Sweetness”.

    However, homemade Som Moo is always better, but you wont get that “Pinkness” because you are not using chemicals or artificial flavourings.

17. Phally Says:
    April 3rd, 2008 at 11:40 pm

    Hello Again:

    I don’t know why after kneading the pork it became brown. I bought fresh ground pork from the store. After mixing salt, sugar and fresh ground garlic then finally some fish sauce as what the ingredients called for, it became brown. Do you think that this had turn the product bad. After leaving you the previous message, I went and added a few drops of red food coloring. Thus, this made the meat the actual color the sausage found sold in most asian stores. Now, I don’t know what it taste like yet. I hope that it is not poisonous I will let you know what it turn out to be. D
    Would you please respond to let me know if the brown suasage is edible. I am afraid now.

    Thanks

18. Vienne Says:
    April 4th, 2008 at 2:11 am

    Hola Phally,

    You said that you added Fish Sauce, that should not have been done (it is not one of the ingredients that we use!). It will only make your Som Moo salty. The sourness comes with the reaction of the Sticky Rice, and the saltiness from normal Table Salt. That is the balance that you ae looking for.

    I think that after a few days storage your version will be overly salty, and I am sad to say should be destined for the bin!

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