Sai oua
Sai oua, sometimes also known as Laotian sausage, 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.
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 either fermented, 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.. The name is an ancient compound term in Lao, literally meaning "stuffed intestine": sai from "intestine" and oua meaning "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. 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 to Steung Treng, from the eastern border along the Annamite Range with Vietnam to the western border Khorat Plateau 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, 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 oua moo
- Sai oua krouaille or water buffalo sausage, literally sai oua krouaille
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 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.
TasteAtlas, a global food and travel guide known for ranking traditional dishes from around the world, released its list of the Top 100 Best Sausages in the World in July 2025. Laotian sai oua ranked at No. 12, earning 4.3 stars, and the Northern Thai version at No. 49, earning 3.9 stars.