Tung lamaow (

Cham Cham or CHAM may refer to: Ethnicities and languages *Chams, people in Vietnam and Cambodia **Cham language, the language of the Cham people ***Cham script *** Cham (Unicode block), a block of Unicode characters of the Cham script * Cham Albani ...

: ꨓꨭꩂ ꨤꨟꨯꨱꨥ,

Vietnamese Vietnamese may refer to: * Something of, from, or related to Vietnam, a country in Southeast Asia * Vietnamese people, or Kinh people, a Southeast Asian ethnic group native to Vietnam ** Overseas Vietnamese, Vietnamese people living outside Vietna ...

: ''tung lò mò'') or tongmo is a type of

beef sausage Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found ...

made by the Cham community in

Vietnam Vietnam, officially the Socialist Republic of Vietnam (SRV), is a country at the eastern edge of mainland Southeast Asia, with an area of about and a population of over 100 million, making it the world's List of countries and depende ...

and

Cambodia Cambodia, officially the Kingdom of Cambodia, is a country in Southeast Asia on the Mainland Southeast Asia, Indochinese Peninsula. It is bordered by Thailand to the northwest, Laos to the north, and Vietnam to the east, and has a coastline ...

, as well as by members of their diaspora in

Malaysia Malaysia is a country in Southeast Asia. Featuring the Tanjung Piai, southernmost point of continental Eurasia, it is a federation, federal constitutional monarchy consisting of States and federal territories of Malaysia, 13 states and thre ...

and

Thailand Thailand, officially the Kingdom of Thailand and historically known as Siam (the official name until 1939), is a country in Southeast Asia on the Mainland Southeast Asia, Indochinese Peninsula. With a population of almost 66 million, it spa ...

Overview

The name of this dish combines the words ꨓꨭꩂ ''tung'' meaning "intestine" and ꨤꨟꨯꨱꨥ ''lamaow'' meaning "cow" or "beef". This sausage was introduced to Malaysia and Southern Thailand by Cham refugees who migrated from conflict-stricken Indochina during the 1970s.

Preparation and serving

Tung lamaow is made using specific

cuts of beef During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work ...

, primarily the tougher thigh muscle, as well as fat from the cow's stomach lining and intestines. The beef is finely minced and marinated with ginger to neutralize any strong odors. This

minced beef Ground beef, hamburger, hamburger meat (North American English), minced beef or beef mince (Commonwealth English; often just generically referred to as ''mince'' or ''mincemeat'') is beef that has been finely chopped with a knife or meat grind ...

is then combined with fat in a 1:5 ratio, creating a rich mixture that is packed into cleaned cow intestines. To enhance flavor, seasonings such as chili,

star anise ''Illicium verum'' (star anise or badian, Chinese star anise, star anise seed, star aniseed and star of anise) is a medium-sized evergreen tree native to South China and northeast Vietnam. Its star-shaped pericarps harvested just before ripen ...

and garlic are incorporated, along with filler such as

sticky rice Sticky may refer to: Adhesion *Adhesion, the tendency of dissimilar particles or surfaces to cling to one another *Sticky mat, an adhesive mat used in cleanrooms to lessen contamination from footwear *Sticky note, a generic term for a Post-it Note ...

. Once stuffed, the intestine casing is sectioned and pierced to allow excess moisture to escape, preventing bursting as it dries. The sausages are then sun-dried for 2–3 days to develop their texture and flavor. After drying, tung lamaow is typically grilled and served with pickled papaya or

soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...

, though it can also be prepared by steaming, frying, or incorporating it into other dishes.

References

{{Vietnamese cuisine Fermented sausages * Cambodian cuisine Malaysian cuisine Thai cuisine Vietnamese cuisine Smoked meat

Overview

Preparation and serving

See Also

References