Hoi-som
- Name (Thai)
- หอยส้ม
- Name (English)
- Sour fermented shellfish
- Local name
- Hoi-som
- Product
- Fishery
- Ingredients
- Venus Shells: (Unidentified) (Hoi-khaao, Hoi-pha) Salt, sugar, Nam-sao-khao (rice-wash water).
- Fermentation
- 3 days.
- Storage life
- 2-3 months.
- Microorganisms
-
Pediococcus halophilus
Reference The traditional fermented foods of Thailand ISBN 9679932249 Year 1995 - Properties
- Solid, salty and sour, white flesh (the natural colour).
- Method
- Remove the flesh from the shell and wash it. Add salt in the ratio of 3:1 by weight and mix well. Add Nam-sao-khao and a small amount of sugar and mix well. Leave the mixed ingredients to ferment for 3 days.
- Production
- In home industry in the South.
- Consumption
- Mix with shallots, bird's eye chilli and lemongrass, and eat as a condiment for vegetables, accompanied by rice.
