Acronyms that contain the term naem 

Naem

Nem Chua or Naem (Thai: แหนม, pronounced [nɛ̌ːm], also referred to as nham, naem moo, som moo, naem maw, and chin som) is a pork sausage in Vietnamese, Cambodian, Laotian, and Thai cuisine. It is a fermented food that has a sour flavor. It typically has a short shelf life, and is often eaten in raw form after the fermentation process has occurred. It is a popular Southeast Asian food, and different regions of Southeast Asia have various preferred flavors, including variations of sour and spicy. Naem is used as an ingredient in various dishes and is also served as a side dish. Naem has its origin in Vietnam. Naem was originally a Vietnamese type of sour sausage called Nem Chua (sour sausage) that Vietnamese eat during drinking beers. Vietnamese immigrants came to Cambodia, Laos and Thailand and brought over this sausage and are now making them all over Southeast Asia. Naem contains 185 kilocalories per a serving size of 100 grams (3.5 oz) and contains a significant amount of protein, has a moderate amount of fat and minor carbohydrate content. Parasites and enteropathogenic bacteria have been found in samples of naem. Lactic acid formed during its fermentation inhibits the growth of Salmonella. Lactobacillus curvatus use in the product has been proven to prevent the growth of pathogenic bacteria in naem. It is sometimes treated with irradiation. The bacterial content in Thai sour pork products is regulated.

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