Sai oua
Sliced Laotian sai oua | |
| Alternative names | Sai ua |
|---|---|
| Type | Sausage |
| Place of origin | Laos, Thailand |
| Region or state | Southeast Asia, specifically Northern Thailand, Northeastern Burma, and Laos |
| Associated cuisine | Myanmar, Lao, and Thai |
| Serving temperature | hot |
| Main ingredients | |
Sai oua, sometimes also known as Laotian sausage (Lao: ໄສ້ອັ່ວ, pronounced [sȁj ʔūa], also sai ua: Thai: ไส้อั่ว, pronounced [sâj ʔùa]; Northern Thai: ไส้อั่ว, pronounced [sa᷇j ʔùa]; Northeastern Thai: ไส้อั่ว, pronounced [sàj ʔúa]), is a popular type of sausage made in Laos, Myanmar, and Thailand, particularly in northern Thailand and northern Laos. It is prepared from coarsely chopped fatty pork seasoned with lemongrass, galangal, kaffir lime leaves, shallots, cilantro, chilies, garlic, salt, sticky rice and fish sauce.
"Lao sausage" is a broad term used to describe the local variant of Lao-style sai oua sausages found in Laos, and northern and northeastern Thailand. In Shan State, Myanmar, this sausage is known as sai long phik. In Thailand, it is also known as northern Thai sausage or Chiang Mai sausage. Sai oua is a standard food of Thailand's northern provinces and has become popular in the rest of Thailand as well.