🔄 Updated 21 Jun 2026
Fermented foods are an Isan trademark already, but Maha Sarakham has an especially strong name for them thanks to Ban Phaeng in Kosum Phisai district. Sitting on the Maha Sarakham–Khon Kaen road, it has been making Isan sausage and mam for decades, to the point where "Ban Phaeng sausage" became a name people from out of province recognize. These days, once a festival season rolls around, the well-known shops both in town and out in Kosum Phisai can barely keep up with demand.
Mam, Som Nuea, Sausage — What's the Difference?
A lot of people lump these together as "fermented snacks," but each one is actually different. Knowing the difference before you buy helps you pick what you'll actually enjoy.
- Mam — made from lean beef or pork with no fat, mixed with offal like liver or spleen, stuffed into casing and fermented to a mild sour flavor. The pieces are round and plump, the meat firm, and you can grill or fry it. Maha Sarakham's beef mam is known for being all real meat.
- Som nuea / som wua — minced beef fermented with cooked rice and garlic, with a sharper sour flavor than mam. It's usually wrapped in banana leaf and grilled before eating.
- Isan sausage — pork or beef with a little fat mixed with cooked rice, stuffed into links and fermented sour, then grilled or fried. The flavor is well rounded and it's the easiest of the bunch to eat.
- Nem nueang / moo yor — Vietnamese-style fermented snacks you'll find sold alongside the rest at in-town gift shops. Good for anyone who isn't keen on a strong sour flavor.
How to Eat It Right
Fermented grills are always eaten with sides — sliced fresh ginger, bird's-eye chilies, roasted peanuts, and fresh vegetables. The sour from the fermentation balances the heat of the ginger nicely. Ban Phaeng sausage is known for being meaty and low in fat; fry it over medium heat so the casing tightens but the inside stays juicy. Don't fry it until it's dry.
Want to taste deeper? Try a Maha Sarakham food tour or cooking class
Half a day with a local who knows the lanes — or cooking a dish yourself — teaches you more than just eating. Book ahead on Klook or GetYourGuide.
Sausage & Mam Shops Locals Actually Go To
We picked shops that are still open and have a real storefront, ordered from the original Ban Phaeng sources to in-town gift shops. Prices are rough ranges you'll commonly see and may shift with meat prices through the year. Call ahead if you're buying a large amount during festival season.
Ban Phaeng Rot Det (Kosum Phisai district)
A famous Ban Phaeng maker of mam and Isan sausage, in business over forty years. They have beef mam, beef jerky, sun-dried beef, som wua, beef sausage, and pork sausage — grilled or fried fragrant and well balanced, not too sour. Eat in at the shop or grab some as a souvenir. Open daily.
Amphorn Ban Phaeng Isan Sausage
The owner is Ban Phaeng born and raised and has been making sausage since 2011, getting fresh pork and beef in to start work at 3 a.m. They have beef sausage, pork sausage, beef mam, pork mam, and som wua. You can catch them at the markets around the Kosum Phisai area.
Je Toi Souvenirs (Nakhon Sawan Rd, in town)
A big in-town gift shop on Nakhon Sawan Road in Talat subdistrict, gathering dried and processed goods — mam, Isan sausage, som nuea, moo yor, and Isan souvenirs all under one roof. A handy stop before you head home. Open from late morning to evening, with another branch at the Maha Sarakham bus terminal.
Je Toi Souvenirs — Nem Nueang & Moo Yor
Another Je Toi storefront on Nakhon Sawan Road that focuses on nem nueang, moo yor, and Vietnamese-style fermented snacks — eat them straight with fresh veg and dipping sauce. Good for anyone who wants a souvenir that isn't as sour as Isan sausage.
Lily Nem Nueang — Maha Sarakham Branch
A homemade nem nueang and Vietnamese food shop with an in-town branch, selling nem nueang, moo yor, and Vietnamese-style fermented snacks to eat in or take away. A good alternative to the Isan ferments for anyone who likes a milder flavor.
Grilled Mam Stalls — Night Market/Walking Street (behind the Technical College)
If you want it grilled and ready to eat, look for it at the Maha Sarakham night market behind the technical college, open Saturday–Sunday. There are stalls of grilled mam and grilled Isan sausage on skewers to snack on as you walk. Prices are easy on the wallet, so it's good for trying several vendors and comparing.
Maha Sarakham OTOP Souvenir Center
The largest local-products souvenir center in the province, gathering ferments like mam, som nuea, and Isan sausage, plus pla ra bong and dried goods from communities across Maha Sarakham in one spot. Good for anyone who wants to buy several things in one go.
Mam & Som Wua Vendors at In-Town Fresh Markets
At the fresh markets in central Maha Sarakham, regular stalls sell raw mam, som wua, and Isan sausage for you to take home and grill yourself. It's cheaper than the boxed gift-shop versions — good for locals or anyone staying nearby who wants fresh ingredients to cook at home.
Where to Buy — Markets and Stops
If you'd rather not hunt down one shop at a time, there are spots where you can browse several vendors in one place and taste-test before you decide.
- Ban Phaeng Market, Kosum Phisai district — the original home of Ban Phaeng sausage, on the Maha Sarakham–Khon Kaen road about 37 km from the town center. There are several vendors to compare, making it a good stop when you're driving to or from Khon Kaen.
- Nakhon Sawan Road, in town — the area with big gift shops like Je Toi, where you can buy mam, sausage, som nuea, nem nueang, and moo yor all in one district.
- Night market/walking street behind the technical college — open Saturday–Sunday, with grilled mam stalls and ready-to-eat snacks. Good for an evening grazing session.
- Provincial OTOP souvenir center — gathers ferments and community souvenirs from across Maha Sarakham, so you can buy it all in one go.
Getting It Home Without Spoiling
Fermented grills only keep a few days unrefrigerated. If you're carrying them a long way, ask the shop to pack them in a vacuum bag or a foam cooler box with ice. Raw mam and som nuea should stay chilled the whole trip and be grilled or fried as soon as you get home.
Plan a full day of eating around Maha Sarakham
See the Maha Sarakham travel guide →