Naem

This sun-ripened pork delicacy is a must-have on any morning market stroll in Laos. Naem ferments to perfection, with gently sour flavors and mushy meat goodness. This pork mixture cooks with steam before being hung out for 1-2 days, usually in direct sunlight.

This dish is a beautiful and deliciously efficient way to use more than just the usual cuts of ribs, shoulders, or pork chops, as it contains various combinations of what may appear to be all the lesser used parts of the pig (and they most certainly are).

This dish makes use of everything that nature has to offer. Cartilage crunching, chewy skin goodness, not to mention the powerfully hot chili peppers, all smoothed together by your required dose of collagen, Naem is yet another example of how Laos cuisine is just full of ideas for how to make the best use of everything that nature provides. Lots of travelers highly recommended this dish as one of the Laotian must-try foods