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These cute pink lumps are not sweets but som moo, a lao dish of fermented pork.
When raised by occidental standards, the idea of eating fermented pork is a bit disturbing. We’re used to be very cautious with pork meat so it HAS to be cooked before you eat it. Well, it’s only one of the many things that make falang (= white people, which includes me when said in a dismissive tone by my mother, even if my pure lao blood can be traced for generations) a bit of pussies.
Those come from as far as from Texas, brought by my visiting aunt. She told me to take some home. I used to love som moo when I was a little girl but since I left my parent’s house, I don’t eat it lao food much, so I’m a bit uncomfortable with it. When I wanted to eat them, I saw heavy warnings on the semi-industrial packages recommending to cook them thoroughly. I knew that som moo was better raw and a bit cold but my falang upbringing could not face it. So I cooked it and it turned all gelatinous and tepid. Worst part is I will still not eat the remaning raw, so I’m just not eating it at all… Isn’t it sad that so much of lao culture will be lost with me ?
