I love your videos. I'm Khmer and my girlfriend is the whitest white girl in the world, but we have a fun time following your cook videos and eating the food... sometimes. She still has a tough time eating bobor chiem trook (rice porridge w/ pig's blood curd), my favorite breakfast! Edit: And tell your brother Natty Lite is such an underrated beer.
Hi bong I've been wanting to try this recipe for the longest. I love buying this at the store but its becoming more expensive, now i can make it on my own thanks to you & Salena. i'll tell you how it comes out when I make it soon. Thank you bong.
Hi! I like your video. I have a question, after rolling the sausages, what are you doing with them, I mean the sausages spend a time and after can eat them or you cooked them or something else? Please explain me what happens after you put them in plastic?
Елисей Леухин On the package it said to fermented 24 hours and you may eat it afterward. You may keep it in the refrigerator for about a week. Read the package to confirm.
I lived in Lowell, MA for a long time which has a large Khmer population & nem was easy to find in all of the small stores. I've since lived in Fitchburg which has a large Hmong population & a very small Vietnamese community. Nem is impossible to find. My mother is Korean & we're used to eating fermented food so I think she'll really like this. Thanks for the recipe!
I tried this with 6 lbs of pork and used 4 packs of the same nam seasoning and it turned out a little more sour than I'd like. Instruction said 1 lb 2 oz pork per package of seasoning. Next time, probably try less seasoning. Still not bad tasting for the first time ever making it.
MegaYangman Hi Mega Yangman, I think the recipe that I posted is 2 pounds of meat for 1 seasoning package. So if you used 6 pounds it should only be 3 packages.
Hi, I just want to tell you that I love your cooking show and watch almost all of it. But with this video I got really excited. I love Korea and when you mention that your aunt live in South Korea, I was like wow! I like and plan to move to Korea but I do not know anyone who live there so my plan got delayed. It's nice to know that there are some Khmer people does live in Korea. Hopefully when I do move there I will meet them. Any way thank you for sharing your recipes for us. 👍
I too freaked out the first time I tried this because we were taught not to eat raw pork due to trichinosis. However, since US pork is regulated, trichinosis from pork is very rare. The fermentation process creates vinegar which pickles the pork, and kills off harmful bacteria and parasites.
Kevin Chai Nyap Hing Hi Kevin, I don't recommend chicken, just because I am not familiar with it. I see people use beef and they said it tastes pretty good.
when i was wrapping it it was starting to get very stiff cos i was taking a long time wrapping them individually is it still good to eat? or should i throw it away?
Hi bong srey for the party tray. You use 6 pounds of lean ground pork, what is the measurement for salt , sugar n how many packages for Nam powder n pork skin?
how much salt did you use in the meat mixture? you showed it in the rice bowl but didnt say how much to use. also, did you use the small silver packet of seasoning too? you only showed her pouring in the big pack of seasoning. thanks.
so how long do you have wait til you can eat it? I've watched thee other video and the chick left hers out for a couple of days before eating them. how long do you leave yours out
Out of curiosity, were you able to ship this to another country? I'm asking because I always thought any meat, cooked or not, would be confiscated by customs.
Wow !! What a professional and awesome presentation ! I will try this very soon. Thank you for sharing this. You both did a great and thorough job. Kudos !
how many package of nam powder seasoning mix do you put per pound of meat? One package per pound of meat? Have you tried using beef and does it taste similar?
Hello Elissa ! Thank you for your show , how to do nam sausage. I don't like yuon but I like to eat pork-skin sausage . I will try to make one day when I' m healthy . Where are your children to value your hard work ? Thank niece don't work to hard , see you .
thank you so much for such an easy and formative video..i love these fermented pork sausages...selena, can i request you to make some for me and i'll pay you too?!!
+Ratana Mckeon This is how it's done in most Southeast Asia countries. The pork is eaten after fermentation w/o steaming them. You may steam them if you like.
Jan Sein Hi Jan sorry that we confuse you. It's fermented pork and I believe the process kills the bacteria. You can Google it on the internet to find out more about it. Just type in the word fermented pork and it will give you more information about it. Hope that clear the confusion.
is it normal that it “sweats” during the fermenting process? it’s releasing/leaking clear liquid i don’t know if it’s still good or not or maybe there’s a hole in my plastic wrapping ...there is 6 hrs left before it’s been 24 hrs. thank you
Southeast asians all share their recipes with each other so it's not really just vietnamese. some cultures have just adapted their own ways of making them. :)
Yeah u right vietnam invent frist it's become so popular after lao,combodian,and thai lan they follow it and making their own version like banh xeo,pork ham,springrolls,viet foods popular to southeast asian
+PH Rosana Thanks for the feed back PH Rosana. Yes, I have spoken in both languages in my recently videos but bare with me cause it's hard trying to speak English and Khmer at same time while cooking the food and shooting the videos by myself. :)
The powder expired. Shouldn’t be grainy, should be powder. When mixed the powder bonds the meat together making it sticky. When that happens you don’t have much time to form into shape. Made it many times, first time was successful, others failed. That’s how I figured out its the powder.
I love your videos. I'm Khmer and my girlfriend is the whitest white girl in the world, but we have a fun time following your cook videos and eating the food... sometimes. She still has a tough time eating bobor chiem trook (rice porridge w/ pig's blood curd), my favorite breakfast!
Edit: And tell your brother Natty Lite is such an underrated beer.
Dang a khmer with a white girl? That is my goal
Hi Bong, if I make a beef version, what can i substitute for pork skin since I do not eat pork?
wow! Awh Koon! Bong Srey! Kyom Chan, Jong rean thver ah nung you nah maok haiy, Thank you!
You are so welcome.
Hi bong I've been wanting to try this recipe for the longest. I love buying this at the store but its becoming more expensive, now i can make it on my own thanks to you & Salena. i'll tell you how it comes out when I make it soon.
Thank you bong.
Monica Mao Thanks Monica.
@@ElissaKitchen this caused cancer ♋ I used to made for my mom 👩 eat she's had gastritis stomach cancer ♋ cirrhosis hepatitis C she's died 2020
I remember eating this as a child growing up. I help my mom make some too. I was one of my favorite.
My son is half Cambodian, I'm Thai.. I have no idea what your saying in your language but still love the video. Good job.
Wow I always want to learn how to make this but don't know how...thanks for sharing
Look so Good name chou....
I like your methods preparing !!!
From Brussels
Thank you
Thank you so much Sister Elissa, for your sharing the recipes!! YUMMY,'
+Jimmy Meas You're welcome. Thank you for watching.
Happy to see this video! I will try to make some for me on the weekend. Salena, make it look so easy.
nice video, but how was it fermented? Do you leave it in a dry room or something?
Cara Institute of Advanced Hypnosis first in room temperature for 24 hours and after that in the refrigerator.
មើលទៅទំនងឆ្ងាញ់ណាស់បង
Could I substitute meat binder powder/ curing salt for the nam powder?
I'm not sure Nancy, I always use the package but I think you can because I think that's what's in the package or at least similar.
Hi! I like your video. I have a question, after rolling the sausages, what are you doing with them, I mean the sausages spend a time and after can eat them or you cooked them or something else? Please explain me what happens after you put them in plastic?
Елисей Леухин On the package it said to fermented 24 hours and you may eat it afterward. You may keep it in the refrigerator for about a week. Read the package to confirm.
Thx
I lived in Lowell, MA for a long time which has a large Khmer population & nem was easy to find in all of the small stores. I've since lived in Fitchburg which has a large Hmong population & a very small Vietnamese community. Nem is impossible to find. My mother is Korean & we're used to eating fermented food so I think she'll really like this. Thanks for the recipe!
thanks for sharing, really appreciate your cooking method.
thank you Ming!!! going to try it out today!!! mouth is thirsty for some Hennessy!!! can't wait!!
Um i kive in cambodia but a vountry side and we dun have ស្បែកជ្រូក pack like u use we only hve real sbek jruk ? Can i use it instead?
yes cook them and slice very thinly.
@@ElissaKitchen thanks u so much for information
(Y) really nice to make this kind of video. good for people like me who don't know cooking khmer food.
vuth77 You're welcome. I'm glad that it's helpful.
Tastes how it’s supposed to taste haha that’s good! Was always scared to make this myself but will try in the near future. Thank you!
Hahah me too at first.
I tried this with 6 lbs of pork and used 4 packs of the same nam seasoning and it turned out a little more sour than I'd like. Instruction said 1 lb 2 oz pork per package of seasoning. Next time, probably try less seasoning. Still not bad tasting for the first time ever making it.
MegaYangman Hi Mega Yangman, I think the recipe that I posted is 2 pounds of meat for 1 seasoning package. So if you used 6 pounds it should only be 3 packages.
Looks good. Makes my mouth watered.
Look so delicious. I’m really scared to make it I might mess up
Looks yummy!! Thank you bong srey .. I'll give it a try soon!! 😋😋
Sokhom Rin Hi Sokhom Rin, you are welcome.
Hello for 2lb of meat you use two whole bags nam powder?
Yes
Wow look very good
Ngoc Le Phuong It tastes pretty good too. Give it a try.
Bong, I always use lean ground beef because it is much safer to eat.
+jennifer 9 I haven't try with beef yet. I'll try it one day thanks.
thank you for the video bong I'm gonna try this tomorrow!
Awesome!
Salena make it look so easy... hahahaha. You should do more videos with Salena =]
Sabay Dee loouu
I love eating that when I was a kid! Thank you!
Hi, I just want to tell you that I love your cooking show and watch almost all of it. But with this video I got really excited. I love Korea and when you mention that your aunt live in South Korea, I was like wow! I like and plan to move to Korea but I do not know anyone who live there so my plan got delayed. It's nice to know that there are some Khmer people does live in Korea. Hopefully when I do move there I will meet them. Any way thank you for sharing your recipes for us. 👍
One pack of Naam powder for every 2 pound of meat? Can I use beef instead ?
wait, you eat it raw?
Cara Institute of Advanced Hypnosis Yes after it's fermented.
I too freaked out the first time I tried this because we were taught not to eat raw pork due to trichinosis. However, since US pork is regulated, trichinosis from pork is very rare. The fermentation process creates vinegar which pickles the pork, and kills off harmful bacteria and parasites.
Love your videos
Thank you.
Moo Som!! Yummy.
Nice video. You're a skilled, cute cook!
Jasper Kaufman
How do you keep it? in the fridge or outside at the room temperature? Thanks!
***** Room temperature first and then fridge.
Selena how do you store it? Do you leave it out or put it in the frig?
Once your done fermenting it, keep it in the fridge, but if you want it to taste more sour, leave it out a little longer. Freeze left overs
Dear sis, could I use chicken instead of pork?
Kevin Chai Nyap Hing Hi Kevin, I don't recommend chicken, just because I am not familiar with it. I see people use beef and they said it tastes pretty good.
when i was wrapping it it was starting to get very stiff cos i was taking a long time wrapping them individually is it still good to eat? or should i throw it away?
MissHannaHeartbreak stiff is common. It’s just a little hard to work with.
Hi bong srey for the party tray. You use 6 pounds of lean ground pork, what is the measurement for salt , sugar n how many packages for Nam powder n pork skin?
Hi Srey Dee, at the end of the video is a recipe for 2 lbs pork. Triple the amounts and you will get the same taste.
Thank you bong. I will try it next weekend
Bong srey can you send some to San Diego please
How many pack pork skin you used? You put 2 lb lean ground pork right?
Two
What's the curing/fermenting process? How long until it is ready to eat?
I love it🌶😍👏🏻👏🏻👏🏻👏🏻🐖🐖
How to store it n how long can keep it?
Kevin Chai Nyap Hing The package said 1 week.
I so love it☺️
my favorite!!! I can eat this everyday:(
I know mine too.
how much salt did you use in the meat mixture? you showed it in the rice bowl but didnt say how much to use. also, did you use the small silver packet of seasoning too? you only showed her pouring in the big pack of seasoning. thanks.
Jon Ng Hi Jon Ng, at the end is the recipe and yes we use all the packets.
so how long do you have wait til you can eat it? I've watched thee other video and the chick left hers out for a couple of days before eating them. how long do you leave yours out
and do i leave it outside or in the refrigerator?
Outside first and then refrigerator.
Off the top of my head, I believe the package said 24 hours.
What if your nam has alittle liquid after it is wrapped and is it safe to eat if it has alittle liquid...
M X I think it’s normal.
Awesome video. Thank you.
You're welcome.
thanks for sharing i try it tast good!!
I love Khmer food
How long can it keep in refrigerator?
I have to make so much at a times....
I worry it to be rotten?????
Out of curiosity, were you able to ship this to another country? I'm asking because I always thought any meat, cooked or not, would be confiscated by customs.
Wow !!
What a professional and awesome presentation !
I will try this very soon.
Thank you for sharing this.
You both did a great and thorough job.
Kudos !
gdogg Willis Thank you.
Thank you!
Looks good
amazing video, thanks for sharing.
how many package of nam powder seasoning mix do you put per pound of meat? One package per pound of meat? Have you tried using beef and does it taste similar?
The ingredients are listed in the description box. Someone told me they tried with beef and yes it tastes similar.
also my aunt makes it with salmon. its very good.
Hello Elissa ! Thank you for your show , how to do nam sausage. I don't like yuon but I like to eat pork-skin sausage . I will try to make one day when I' m healthy . Where are your children to value your hard work ? Thank niece don't work to hard , see you .
suwathara son My kids were busy playing with their cousins at the time.
Look good & yummy!!!!!
thank you so much for such an easy and formative video..i love these fermented pork sausages...selena, can i request you to make some for me and i'll pay you too?!!
I'll let her know. Sometime she does sell them.
Hi😄😄😄😄
Hi there!
Delicious
Is that one pack of that powder for 2lb of pork right?
ចង់ចេះធ្វើខទីវ អាចប្រាប់បានអត់បង??
Has to be pork meet? Can u use beef aswell?
Yu xan try but alittlw dangerous fhen pork
Do you have an English version for your recipe? Cannot underatand. Thanks.
I was following your video I just realized that ground pork was uncooked , is it right ?
+Ron Keo Yes, it's fermented.
+Elissa Sok Yaung Thanks for your sharing recipes!!!!!1
awesome guy
meoun visal Thanks visal.
I will try this, thank you
Selena very pretty
yes she is. I have let her know. eheheh.
do you ever hears of sominilla from raw pork ,should it be steam first before
+Ratana Mckeon This is how it's done in most Southeast Asia countries. The pork is eaten after fermentation w/o steaming them. You may steam them if you like.
What's the package size of the seasoning mix?
Jamie Jim about 4in by 6in
So the pork is uncook, isn't it?
@@jamiejim2505 Yes it's uncooked, but cured.
Thanks Eliss, I just subscribed to your channel, merry Christmas.
Thank you Happy New Years!
Wait, so it's cooked? No bacteria? What if the pork has some type of worm... I'm a little confuse. Lol.
Jan Sein Hi Jan sorry that we confuse you. It's fermented pork and I believe the process kills the bacteria. You can Google it on the internet to find out more about it. Just type in the word fermented pork and it will give you more information about it. Hope that clear the confusion.
Thank you.
Jan Sein You're welcome.
***** Beer will kill any bacteria lol
My favorite foods too! Yummy! 🇰🇭❤️👍🏻❤️🇰🇭
I like it
made this the other day!
Good
Is this ground pork or pork paste
Real pork not paste not cook eat raw
is it normal that it “sweats” during the fermenting process? it’s releasing/leaking clear liquid i don’t know if it’s still good or not or maybe there’s a hole in my plastic wrapping ...there is 6 hrs left before it’s been 24 hrs. thank you
MissHannaHeartbreak I recommend to throw it away. Cause I don’t remember mine ever leaked. You need to wrap more plastic and tape.
Can I also get a care package ??
S. Prang Hi S. Prang, I am not to sure what you mean by care package. Can you explain a little bit more?
Thanks for reaching
i thought for every pound of meat you add one packet of seasoning..
+Byron Lin Yes. We used 2 pounds of meat and 2 packets of seasoning. The recipe is listed at the end of the video.
Also you didn't mention the amount of ingredients you put
Recipe listed at the end of the video.
Cooking with Elissa thanks bong
This is a Vietnamese dish!!! It's called Nem chua means sour roll
Nem = roll
Chua=sour
thank you now I know
+cece A You're welcome.
This is Nem Chua in Vietnam
I think this is actually Vietnamese?
YetAnotherTechGuy thai and lao and cambodian have own version too
Southeast asians all share their recipes with each other so it's not really just vietnamese. some cultures have just adapted their own ways of making them. :)
Yeah u right vietnam invent frist it's become so popular after lao,combodian,and thai lan they follow it and making their own version like banh xeo,pork ham,springrolls,viet foods popular to southeast asian
it's better if you can speak the both language for people living out of usa. thanks
+PH Rosana Thanks for the feed back PH Rosana. Yes, I have spoken in both languages in my recently videos but bare with me cause it's hard trying to speak English and Khmer at same time while cooking the food and shooting the videos by myself. :)
Whatever, i like your videos
Wait so it’s raw? Is it safe to eat?
It was safe to eat.
thanks for the tutorial share bong
narin sam You are welcome Narin.
If u had a rolling pin u could use that to smooth it out and get all the air out
***** That is a great idea! I didn't think about that. I will do it next time. Thanks for the feedback much appreciated.
Oh, sorry. What I mean is the measurement of eaxh wmgresient. Thanks
Ming, its time to change out the battery to your smoke detector. 8:06 (ding sound)
thank you salena ever time I make it don't trun out this good I 'll try a gain next time
សុំជួយនិយាយខ្មែរផងដើម្បីកូនខ្មែររៀនផង
The powder expired. Shouldn’t be grainy, should be powder. When mixed the powder bonds the meat together making it sticky. When that happens you don’t have much time to form into shape. Made it many times, first time was successful, others failed. That’s how I figured out its the powder.