Institute of Technology of Cambodia

Faculty of Chemical and Food Engineering

Lecturer: Dr. EK Pichmony

Group (I5-FST-A5):

Members ID
CHROENG Sreyny e20190192
CHUN Rotana e20190200
DARA Sathya e20190207
DARA Vorakboth e20190208
DOUS Oudom e20190217

Academic Year: 20223 - 2024

 TABLE OF CONTENTS

TABLE OF CONTENTS ................................................................................................................ 1

LIST OF TABLES .......................................................................................................................... 2
1. INTRODUCTION ...................................................................................................................... 1
1.1. Background .......................................................................................................................... 1
1.2. Objective .............................................................................................................................. 1
1.3. Principle ............................................................................................................................... 2
2. MATERIALS AND METHODS ................................................................................................ 3
2.1. Formulation .......................................................................................................................... 3
2.3. Methodology ........................................................................................................................ 3
3. RESULT AND DISCUSSION ................................................................................................... 5
4. CONCLUSION ........................................................................................................................... 7
REFERENCES ............................................................................................................................... 8
APPENDICE................................................................................................................................... 9
Appendix 1. Imagine of producing Nem Pork. ........................................................................ 9
 LIST OF TABLES

Table 2.1 Ingredient for producing Nem Pork ............................................................................... 3

Table 3.1. The color, odor, texture and sourness of Nem Chua of each condition. ....................... 5
1. INTRODUCTION
1.1. Background
Naem is known as nam, nyam, nam mu, sommu, nam mou, and chinsom. It is a pork sausage
in Lao and Thai cuisine. It is a sour fermented food. It has a short shelf life and is often eaten in its
raw form after the fermentation process has taken place. This is a popular Southeast Asian food,
and different regions of Southeast Asia have different taste preferences, including variations in
sourness and spiciness. Naem is used as an ingredient in various dishes and is also served as a side
dish (academic accelerator, 2023). It is found in almost every market in the Northeastern (Isan)
region of Thailand. The presence of naem is particularly pronounced in this region due to its
landlocked geography and subsequent focus on raising pigs and using pork in the cuisine. Nearby
regions of Laos and Vietnam also have their own versions of lacto-fermented pork similar to naem,
such as som moo and nem chua. The ingredient list in a classic naem sausage is short: ground pork,
pork skin, salt, sticky rice and garlic. Instead of being stuffed into casings, the mixture is typically
packed into large, covered pots and sold by weight (naem maw, maw translating to “pot”), or
bundled into cylinders with banana leaves or plastic (naem taeng, taeng translating to “cylinder”).
Whole Thai chilies dot the exterior of both naem varieties and they are frequently eaten alongside
the naem, but are not incorporated into the initial mixture. The hallmark of naem is a sourness of
the finished meat product, which comes from the process of lactobacillales (lactic acid bacteria)
eating the sugar from the sticky rice and converting that into lactic acid. (JENNY DORSEY, 2019).
Naem is normally eaten as a side dish or condiment with uncooked fresh ginger, green leafy
vegetables, green shallot leaves, roasted peanuts and bird chilli, according to taste. Some people
refuse to eat it raw because of the risk of parasites, especially Trichinella spiralis. It can be fried
with some vegetables, or with egg, and eaten as a main dish (jircas, 2023).
1.2. Objective
The main purpose of this study is to:
- Understand the process of making name pork.
- Understand the impact of roasted rice powder and rice that had on Naem pork.
- Comparison expansion and texture of naem pork by using sensory evaluation.

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1.3. Principle

Started with picking top-quality ingredients such as fresh pork, rice, roasted rice powder,
and a balanced mix of seasonings, which set the stage for Naem's taste and quality. Keeping
everything clean and hygienic during preparation is super important to avoid any contamination.
Getting the seasoning mix just right with salt, sugar, red chili pepper, and garlic for the perfect
flavor. Roasted rice powder is added to the mixture of pork, seasonings, and rice before the
fermentation process begins. The roasted rice powder not only contributes a unique nutty flavor but
also helps with texture and absorbs excess moisture during fermentation, aiding in the development
of Naem's characteristic taste and consistency. During fermentation, the pork, rice, roasted rice
powder and seasonings undergo controlled fermentation to develop Naem's unique sour taste. It
usually took 3-5 days at about 30 degrees (C) and 50% humidity for Naem to ferment. The
fermentation process enables the growth of lactic acid bacteria and yeasts, mostly lactobacilli, which
accounts for the sourness of the sausage. The salt acts as an inhibitor – preventing the meat from
going rotten, allowing the lactic acid bacteria and yeasts to feed on the rice and sugar, and
fermenting the meat to perfection (Hanuman, 2010).

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2. MATERIALS AND METHODS
2.1. Formulation

Table 2.1 Ingredient for producing Nem Pork

Ingredients (g) Formulation 1 Formulation 2 Formulation 3

Pork leand 300 300 300
Garlic 30g 30 30
Salt 0.6 0.6 0.6
Pepper 10 10 10
Rice/ Roasted rice 22.5(×2) 45 45
Pork 30g 30 30

2.2. Equipment

- Grinder,
- Pot
- Scale
- Knife
- Board

2.3. Methodology
First of all, start by mincing the pork shoulder or pork belly into fine pieces. You can use a
meat grinder or finely chop it with a knife. Place the minced pork in a large mixing bowl. Pork rinds
are boiled until finely brittle. Then, take the boiled pork rind and cut it into thin slices. Use the
grinder to grind garlic and pepper. Add the minced garlic, black pepper, rice or roasted rice powder,
and salt to the minced pork and rice mixture. Mix everything thoroughly, ensuring that the
seasonings are evenly distributed. Shape the mixed pork into patties or long rounds. Then wrap it
with either banana leaves or plastic and Fermentation at room temperature for 1-2 days.

In this processing has three conditions.

- For formulation1is mixing 22.5g of and 22.5g of roasted rice.

- Formulation 2 is using 45g of rice without using roasted rice

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 - Formation 3 is using 45g of roasted rice.

Pork Salt, garlic, pepper, roasted rice Cooked pork

Lean powder rind

Grinding Cut into strip

Mixing

Shaped into patties

Wrapping with Plastic

banapleaves

Incubation at room temperature (1-2 days)

Figure 2.3. The flow chart of Nem Pork processing.

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3. RESULT AND DISCUSSION
After finished the experiment, the result got from sensory test of the final product of each
condition was show in Table 3.1 below.

Table 3. 1. The color, odor, texture and sourness of Nem Chua of each condition.

Condition Color Odor Texture Sourness

Slightly darker, light Toasty and nutty, Tangy,

Roasted rice Gritty, slightly
to medium brown or with a slightly sour noticeable
powder coarse
reddish or fermented note sour

Lighter and more Milder, with a Softer,

Moderately
Rice neutral, influenced dominant chewier, rice
sour
by fermentation fermented scent grains

50% Roasted Rice Balanced mix, some Balanced aroma, Balanced Well-
Powder + 50% darkness, light to toasty with a hint crunchiness rounded
Rice medium brown of sourness and chewiness sour taste

In this discussion, will compare three different variations of Nem Pork dishes, which are
made using roasted rice powder, rice, and a 50% roasted rice powder mixed with 50% rice. Nem
Pork with roasted rice powder is a traditional Vietnamese dish that uses ground pork as the main
ingredient. The roasted rice powder, also known as “kom”, is a key ingredient in this variation.
Kom is made by roasting glutinous rice and grinding it into a fine powder. This powder is then
mixed with other ingredients such as garlic, fish sauce, sugar, and spices to create a flavorful
marinade for the pork. The pork is marinated, skewered, and grilled over charcoal, resulting in a
smoky and slightly sweet flavor. Nem pork with rice is a similar marinade as the first variation but
without the addition of roasted rice powder. The marinade still contains garlic, fish sauce, sugar,
and spices, but the lack of roasted rice powder results in a milder and less complex flavor. The pork
is also skewered and grilled over charcoal, but the absence of the roasted rice powder may cause
the dish to lack the distinct smoky and sweet flavors present in the first variation. Nem pork with
50% roasted rice powder mixed with 50% rice, the marinade for this dish is similar to that of the
first variation, but with a reduced amount of roasted rice powder to balance the flavors. The pork is
5
marinated, skewered, and grilled over charcoal, resulting in a dish that has a subtle smoky and sweet
flavor with a milder taste compared to the first variation. According to the result variation that based
final product is nem pork with rice which the most tested rice compared to other recipes according
to the preferences of panelists.

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4. CONCLUSION
In summary, Traditional Vietnamese fermented foods are an abundant source of probiotic
and useful microorganisms and constitute an important part of daily nourishment. According to the
probiotic selection criteria, microbes isolated from fermented foods may be more efficacious to
some extent than those isolated from human or dairy sources. Naem is normally eaten as a side dish
or condiment with uncooked fresh ginger, green leafy vegetables, green shallot leaves, roasted
peanuts and bird chili, according to taste. Some people refuse to eat it raw because of the risk of
parasites, especially Trichinella spiralis. According to the sensory test results of the final product
of each condition, Nem pork with rice was the most tested compared to other formulation based on
panelist preferences.

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REFERENCES
Academic accelerator. (2023). Naem Food: Most Up-to-Date Encyclopedia, News & Reviews.
https://academic-accelerator.com/encyclopedia/naem-food
Hanuman. (2010). Thaifoodmaster - Making Fermented Thai Pork Sausage (แหนมหมู ; naem moo).
https://thaifoodmaster.com/thai_food_recipes/fermentation/155
JENNY DORSEY. (2019). Naem: The Art of Fermentation with Sticky Rice - Life & Thyme.
https://lifeandthyme.com/recipes/naem-the-art-of-fermentation-with-sticky-rice/
Jircas. (2023). Thai Traditional. https://www.jircas.go.jp/project/DB11/index8bcf.html

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APPENDICE
Appendix 1. Imagine of producing Nem Pork.

Pork leand Nem pork

Beef meat Nem pork packaging Final product