Thaifoodmaster’s Professional Thai Cooking Courses in Chiang Mai

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Cured Pork Fried with Glass Noodles and Egg
(แหนมผัดวุ้นเส้นใส่ไข่ ; naem pat woon sen sai khai)

Click to listen to the Thai name pronunciation Listen to the Thai name pronunciation
By: Hanuman

This page is also available in: Thai


Cured pork is made by fermenting a mixture pork meat, cooked pork skin julienne, salt, garlic and cooked sticky rice wrapped in banana leaves.  During the summer we leave the wraps unrefrigerated until a rich savory and slightly sour flavor develops. This method of preserving meat goes back to the days before refrigeration was widely used.
In this Northern style recipe I use homemade cured pork, though any commercial product from your local Asian store will do just fine.

Cured Pork Fried with Glass Noodles and Egg Recipe


  1. 130 gr Cured sour pork (naem แหนม)
  2. 50 gr dry Glass noodles
  3. 2 cloves Garlic, crushed and roughly chopped
  4. 2 Eggs
  5. 2 Spring onions, cut into 4cm (1.5″) strips
  6. 1 Fresh Red Long Pepper, cut into thin julienne
  7. 2 tbs rice bran oil (or any neutral  taste cooking oil)
  8. 1/4 cup of water
  9. 2 1/2 tbs Light soy sauce
  10. 1/2 tsp Ground white pepper
  11. pinch of Sugar


  1. Soak glass noodle in cold water until translucent (About 10 minutes). Using scissors cut the noodles into shorter length. Drain and set aside.
  2. Heat oil in an iron cast wok.
  3. Lightly fry the garlic until fragrant.img_1787
  4. Add minced naem and keep stir frying until pork is shinyimg_1789img_1791
  5. Move the content of the wok to the side, add water, soy sauce, white pepper and sugar and let the water to boil.img_1795
  6. Add soften glass noodle and cook until half of the liquids evaporated.img_1797img_1801
  7. Mix the noodles and the pork and pour over the beaten eggs, allow to cook for 10 seconds, and gently fold the eggs into the noodles. Cook until almost dry.img_1804img_1805
  8. Add spring onions and fresh red pepper and fry last 20 seconds.img_1806img_1809
  9. Serve !img_18141
15 comments… add one
  • Leggy Peggy Feb 23, 2010, 4:58 pm

    Looks fantastic. Thanks for sharing.

  • Anne Meevis Feb 23, 2010, 11:17 pm

    Hello Hanuman,

    I’m Hans’ wife. He forwarded this link to me.
    Your photography looks spectacular. I can almost
    smell and taste the food. Now, off to see if we have
    cured pork in St Maarten.

    • Hanuman Feb 24, 2010, 8:12 am

      Hi Anna, Good to hear from you and thanks for the kind words! If not available in your local Asian market you can always cured your own pork. It’s super easy! Buzz me if you can’t and I will send you the recipe.

    • Hanuman Feb 24, 2010, 11:08 am

      ok everyone. just back from the market with the ingredients to make another batch of cured pork. I will post the process here sometime next week. Stay tuned!

    • Hanuman Feb 24, 2010, 9:31 pm

      Hello again Anne, as promised here is the link for the recipe:
      enjoy, hanuman

  • Anne Meevis Feb 24, 2010, 10:14 pm

    Much appreciated Hanuman. Do I leave the pork sausages in a bowl at room temperature or must they hang to have air circulation? How long can these sausages keep for after the fermentation process? Will they freeze well?
    Have a great day.

    • Hanuman Feb 24, 2010, 10:20 pm

      Yes, leave them out at a room temperature. the cooler the weather is the slower the fermentation…. in Thailand it takes about 3-5 days depends on the season, and than you can keep it in the fridge for up to couple of weeks. it is only becoming more and more sour.

  • Scott (Slim) Feb 25, 2010, 3:00 am

    Hi Hanuman,
    Thanks for another great recipe! Your tutorials are very much appreciated.

    Pittsburgh, PA

  • golf Mar 24, 2010, 8:34 am

    hello hanuman you are very good chef
    I’m very confuse when i saw your food in pantip
    your food look like food from good chef in thailand
    now i stay in brisbane australia I am studying in cookery class
    your recipe is very nice for me
    i can learn every thing about food from your website


  • ฟา Mar 27, 2010, 10:42 am

    จดสูตรนี้เรียบร้อยแล้วค่ะ จะลองทำพรุ่งนี้
    จึงอยากถามคุณหนุมานว่า ถ้าใส่หอมหัวใหญ่ลงไปผัดด้วยจะทำให้เสียรสชาติหรือเปล่าคะ
    และถ้าสามารถทำได้โดยไม่เสียรสชาติ จะใส่หอมใหญ่ตอนไหนดีคะ


  • ปุ่น Mar 31, 2010, 2:45 am

    ใส่ไข่ตอนหลังก็ทำให้ไข่เกาะติดวุ้นเส้นดีนะคะ ปุ่นใส่ไข่แรกสุดเลยตามความเคยชิน ผลที่ได้คือ ไข่มันจะแห้ง ๆ เกาะกันเป็นก้อน ไม่ติดวุ้นเส้นน่ากินเหมือนของคุณหนุมาน เดี๋ยวจะลองทำคราวหน้าแบบใส่ไข่ทีหลังบ้างค่ะ

  • yamro Apr 19, 2010, 1:56 pm

    i will try to cook follow as your guideline. Since our family moved to stay at Chiangmai above 5 years we still not eat all kind of Lanna food. so poor!!!!

  • teratos Apr 23, 2010, 9:21 pm

    I’m simply drooling over your recipes… Well made, very good explanations smelling the love of ingredients, and pictures I’d try to jab in my chopsticks… Thank you.

  • bill Jan 28, 2013, 12:11 am

    anyone know where i can buy curing salt for bacon making kind regards

    • Hanuman Jan 28, 2013, 10:00 am

      Naem is a fermented sausage made with pork, pork skins, cooked sticky rice, garlic, salt, sugar and chilies, its the rice fermentation that cures the meat not the salt. i am not sure what type of salt you would need to use to make bacon, but generally salt production in Thailand is either from the sea or from underground deposits.

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