Entree: Laos – Lao Isan Border Cuisine – ສົ້ມໝູ ➤ Som Moo (Lao fermented sour pork sausage flavored with garlic, roasted rice, and herbs)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Additional 24 hrs

Total 25 hrs

Ingredients

- 2 lb (900 g) fresh pork shoulder, coarsely chopped or coarsely ground
- 1⁄2 lb (225 g) pork skin or rind, boiled until tender and thinly sliced
- 1 cup (190 g) cooked glutinous (sticky) rice, cooled and pounded lightly
- 3 tbsp (45 ml) toasted rice powder (khao khua) or finely ground roasted jasmine rice
- 8 cloves garlic, finely chopped
- 1½ tbsp (22 g) fine sea salt
- 1 tbsp (12 g) palm sugar or brown sugar
- 2 tbsp (30 ml) fish sauce (optional for depth)
- 2–3 small kaffir lime leaves, finely shredded (optional)
- 1 cup (25 g) chopped fresh cilantro and/or sawtooth herb (phan) for serving
- Banana leaves or natural hog casings for wrapping/stuffing
- Kitchen twine or toothpicks for securing

Instructions

1. If using banana leaves, blanch and soften leaves in hot water until pliable and pat dry. If using casings, rinse and prepare according to package instructions.
2. In a large bowl combine the coarsely chopped pork shoulder and sliced pork skin. Add the cooked sticky rice and toasted rice powder; mix thoroughly so the rice is evenly distributed to help fermentation.
3. Add finely chopped garlic, sea salt, palm sugar, and fish sauce if using; mix vigorously until the mixture becomes slightly sticky and cohesive. Stir in shredded kaffir lime leaf if desired.
4. Pack the mixture tightly into banana leaf rolls or natural hog casings, pressing out air pockets; tie ends securely with kitchen twine or toothpicks. Rolls should be compact for even fermentation.
5. Leave the wrapped sausages at room temperature (68–75°F / 20–24°C) to ferment for 24–48 hours depending on ambient warmth and desired tang; check after 24 hours and refrigerate once they reach a pleasant sourness.
6. To serve, unwrap and grill over medium heat, pan-fry, or grill on hot coals until edges are caramelized and internal temperature reaches at least 160°F (71°C). Slice into thick rounds.
7. Serve warm with sticky rice, fresh herbs, sliced chilies, and raw vegetables. Refrigerate leftovers and consume within 3 days.