Naem is name of kind of sour sausage in Cambodia. Mostly, it is made by fish; also, it is made by pork.
In common, naem's producer are in provinces, not Phnom Penh and they are located along Tonle Sap river.
Well, in this article, I'm going to introduce naem from Battambang and Siem Reap province.
1. Battambang's naem
The province normally produces naem from fish and pork.
Fish naem is triangle plastic and pork naem is long plastic.
I don't know how to make it; I just know that we can eat after meat inside plastic becomes tough and has sour taste.
In general, it is added chili. If you don't like, you can take it out. This chili is put to help removing fish/pork smell.
2. Siem Reap's naem
Way of producing is same, but ingredient might be different according to regional custom or producer's creativity.
Such as naem in photo is from Siem Reap. It is put in plastic bag. It is fish naem, but it is added pork skin to give special taste. It is wrapped by gooseberry's leaves; this leaves give natural sour taste to the naem. Chili is put, just it is stored inside. So, be careful if you are enemy of spicy; no naem is without chili; just it is inside or outside.
Naem is a kind of tasty but not healthy. I don't recommend people to eat much, especially high blood pressure, sensitive throat, elder people, and patient. Moreover, please drink warm water after eating it. It is best if you drink boiled water.