Sai Oua
“Sai Oua is a fragrant, spicy Northern Thai sausage bursting with lemongrass, galangal, and makrut lime leaf, delivering an aromatic delight with every bite.”
Where it comes from
Originating from Chiang Mai, Sai Oua has its roots in the Lanna Kingdom where it was traditionally prepared for festive occasions and family gatherings.
On the Palate
What goes into it
Proteins
Sauces & Condiments
How it's made
- 1
Grind the pork and mix with crushed lemongrass, galangal, makrut lime leaves, shallots, kratiem, and cilantro.
- 2
Add turmeric, dried chili, nam pla, and salt to the mixture for seasoning.
- 3
Stuff the seasoned pork mixture into cleaned pork casing.
- 4
Twist the sausages into desired lengths, securing the ends tightly.
- 5
Grill over charcoal until the casing is golden and the aroma is irresistible.
- 6
Slice and serve warm, often accompanied by sticky rice.
