Local name
Hoi-som |
Ingredients
Venus Shells:
(Unidentified) (Hoi-khaao, Hoi-pha)
Salt, sugar, Nam-sao-khao (rice-wash water). |
Fish normally used:
|
| Fermentation: |
3 days. |
| Storage life: |
2-3 months. |
| Production: |
In home industry in the South. |
| Properties: |
Solid, salty and sour, white flesh (the natural colour). |
Microorganisms
Pediococcus halophilus
|
| 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. |
| Consumption |
| Mix with shallots, bird pepper and lemongrass, and eat as a condiment for vegetables, accompanied by rice. |
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