Basically, fermented or soured pork sausage, is very famous to locals —especially favourite with local kids. Som Moo can be found in many forms, it made from raw pork – sometime rump, sometime pork skin. Occasionally, green leafs (usually use ‘bai ma yom’ or star gooseberry leaves) is inserted between the mixture and the wrapper. The sausage may be eaten raw or cooked. A mixture of som moon, tam mak houng and laap make a popular Lao lunchtime meal.