ABSTRACT
Nham (also naem) is an indigenous fermented pork sausage of ailand that has gained popularity among the ais and is widely consumed owing to its unique texture, avour, colour and taste. e basic ingredients of nham are minced pork (52% w/w) and cooked pork rind (35% w/w), which are mixed with fresh garlic (4.3% w/w), cooked rice (4.3% w/w), salt (1.9% w/w), sugar (0.3% w/w), whole bird chilli (~2% w/w), sodium tripolyphosphate (0.2% w/w), monosodium glutamate (0.2% w/w), erythrobate (0.2% w/w) and potassium nitrite (0.01% w/w). e mixture is thoroughly mixed and then tightly packaged in banana leaves or plastic casing. e product is allowed to ferment at ambient temperature over a 3-4-day period, during which time it attains a nal pH of 4.6 (Phithakpol et al. 1995; Valyasevi and Rolle 2002; Figures 8.1 and 8.2).
