Dish

Sai ua

Sai ua is made with ground pork, lemongrass, galangal, kaffir lime leaves, garlic, shallots, and a variety of spices including chili powder, cumin, and coriander. The mixture is stuffed into sausage casings and grilled or fried until crispy. The result is a juicy and flavorful sausage that is perfect for serving with sticky rice and a spicy dipping sauce.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Sausage

Origins and history

Sai ua is a traditional dish from Northern Thailand that is believed to have originated in Chiang Mai. It is often served as a street food and is a popular snack among locals and tourists alike. The dish is known for its spicy and aromatic flavor, which comes from the use of lemongrass, galangal, and kaffir lime leaves.

Dietary considerations

Sai ua is not suitable for vegetarians or those who avoid pork. It is also a spicy dish, so it may not be suitable for those with sensitive stomachs.

Variations

There are many variations of sai ua, with some recipes calling for the addition of coconut milk or fish sauce. Some versions also use different types of meat, such as chicken or beef.

Presentation and garnishing

Sai ua is typically served on a plate with sticky rice and a spicy dipping sauce. It can be garnished with fresh herbs, such as cilantro or Thai basil.

Tips & Tricks

To make the sausage easier to handle, wet your hands with cold water before shaping the mixture into sausages. This will prevent the mixture from sticking to your hands and make it easier to work with.

Side-dishes

Sai ua is often served with sticky rice and a spicy dipping sauce. It can also be served with a side of fresh vegetables, such as cucumber or carrot sticks.