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Sauces and condiments from Northern Thailand
Live rice-field crabs are pounded with lemongrass and other leaves, and the juice is pressed out through woven bamboo. The juice ferments overnight, then is salted lightly and cooked slowly into a thick black paste with a very strong smell. It is made at home in the north and goes into chilli dips (nam prik).
A short entry: the sources we found record only what is said here about Nam-poo itself.
| Live freshwater crabs | Sesarma mederi (poo-sa-mer) and Somanniathelphusa (poo-naa)[jircas] |
| Lemongrass, galangal and guava leaves | To hide the fishy smell; some districts use lemongrass only[jircas] |
| Watera little | Added at each pounding[jircas] |
| Salta small amount | Added the next morning, before cooking[jircas] |
Total time across the recorded steps: 24 h
What changes: Live crabs are pounded with lemongrass and leaves and a little water
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Live rice-field crabs are pounded with lemongrass and other leaves, and the juice is pressed out through woven bamboo. The juice ferments overnight, then is salted lightly and cooked slowly into a thick black paste with a very strong smell. It is made at home in the north and goes into chilli dips (nam prik). Made in 5 steps over 24 h. The longest step, ferment the juice overnight, takes 24 h (JIRCAS).
| Main step | 24 hReported[jircas] | Ferment the juice overnight |
|---|
Nam-poo ferments only the pressed crab juice, and only overnight, then cooks it down to a paste (JIRCAS).
No study gives the pH or salt of nam-poo itself. A related rice-field crab chilli paste measured pH 4.75 and kept only 5 days at room temperature but 141 days at 5 °C. Botulism spores can survive boiling for hours (WHO), and only a small amount of salt goes in before this paste is packed in a screw-cap jar. JIRCAS gives its one-year storage life with no temperature or test, so that is not a safety result. Keep every jar cold, opened or not.
Every number is labelled with how it is known. How this atlas is made
