Sai oua

Sai oua, sometimes also known as Laotian sausage (Lao: ໄສ້ອັ່ວ, pronounced [sȁj.ʔūa], also sai ua: Thai: ไส้อั่ว, Lao: ໄສ້ອົ່ວ, pronounced [sâj ʔùa]), refers to a popular type of sausage made in Laos, Myanmar, and Thailand, especially northern Thailand, and northern Laos, 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, 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 that is a standard food of the northern provinces and has become very popular in the rest of Thailand as well.

Description

Sai ua contains minced pork meat, herbs, spices, and kaeng khua red curry paste. It can include coarsely chopped fatty pork seasoned with lemongrass, galangal, kaffir lime leaves, shallots, cilantro, chilies, garlic, salt, sticky rice and fish sauce.

The sausage is fermented or dried and roasted or grilled before serving. It is usually eaten with sticky rice or served as a snack or starter. Traditionally sai ua was a homemade sausage, but today it is readily available in shops.

History

Sai oua is an ancient Lao word for sausage, literally sai (intestine) oua (stuffed).

The spicy sausage originates from Luang Prabang, Laos. Luang Prabang was once the royal capital and seat of power of the Kingdom of Lan Xang (1353-1707). The ancient city of Luang Prabang is considered to be the cradle of Lao culture and cuisine. At the height of its power, Luang Prabang's influence stretches from the borders of Sipsongpanna (China) to Steung Treng (Cambodia), from the eastern border along the Annamite Range with Vietnam to the western border Khorat Plateau (Northeastern Thailand) and its sister kingdom of Lan Na.

Sai ua was listed in a collection of favorite dishes for the former Lao royal family written by Phia Sing (1898-1967), the king's personal chef and master of ceremonies and today is one of several popular traditional Lao dishes.

Types

There are two types of sai oua in Laos.

Sai oua moo or pork sausage, literally sai (intestine) oua (stuffed) moo (pork)
Sai oua krouaille or water buffalo sausage, literally sai (intestine) oua (stuffed) krouaille (water buffalo)

The traditional recipe for sai oua moo served to Laotian royalties can be found in a collection of hand written recipes from Phia Sing (1898-1967), the king's personal chef and master of ceremonies. Phia Sing's hand written recipes were compiled and published for the first time in 1981.

Commercial preparation

Tong Tem Toh in Chiang Mai, Thailand drew international attention for its hors d'oeuvre plate featuring sai oua.

Sai oua is also prepared in the Western diaspora of Thai and Lao people. Goldee's BBQ in Fort Worth, Texas serves a smoked sai oua ("Lao sausage") based on Laotian American owner Nupohn Inthanousay's family recipe. At Blackstack Brewery in Saint Paul, Minnesota, Soul Lao serves their version of the sausage. Kao Soy in Brooklyn, New York was named "Best of New York" by New York magazine in 2015 for its northern Thai sai oua. Estrella Dam National Restaurant Awards-winner Singburi in London is noted for their own sai oua.

Similar sausages

Similar sausages in Lao cuisine include sai gork (Lao: ໄສ້ກອກ, "soured Lao sausage"), sai gork wan (Lao: ໄສ້ກອກຫວານ; sweet sausage), and sai gork leuat (Lao: ໄສ້ກອກເລືອດ; blood sausage), naem (Lao: ແໜມ; sour sausage) and mam (Thai: หม่ำ; beef liver sausage).