Sai oua, sometimes also known as Laotian sausage (, , also sai ua; , ; , ; , ), 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 local variants of Lao-style sai oua 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 staple food in Thailand's northern provinces and has also become popular in the rest of the country.
Description
contains minced pork, herbs, spices, and 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 appetizer. Traditionally, was a homemade sausage, but it is now widely available in shops.
History
is an ancient Lao word for sausage. It is a compound term literally meaning "stuffed intestine": sai (ໄສ້), meaning "intestine", and oua (ອົວ/ອັ່ວ), meaning "stuffed".
The 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 the cradle of Lao culture and cuisine. At the height of its power, Luang Prabang's influence stretched from the borders of Sipsongpanna (China) to Steung Treng (Cambodia), and from the Annamite Range along the border with Vietnam to the Khorat Plateau in northeastern Thailand and its sister kingdom of Lan Na. (reprinted Bangkok: White Lotus, 1985)Stuart-Fox, Martin. The French in Laos, 1887–1945. Modern Asian Studies. Vol. 29, no. 1, 1995. pp 111 – 139. Print.
was listed in a collection of favorite dishes of the former Lao royal family written by Phia Sing (1898–1967), the king's personal chef and master of ceremonies, and today it is one of several popular traditional Lao dishes.
Types
There are two types of in Laos:
, or pork sausage, literally (intestine), (stuffed), and (pork). , or water buffalo sausage, literally (intestine), (stuffed), and (water buffalo).
The traditional recipe for served to Laotian royalty can be found in a collection of handwritten recipes by Phia Sing (1898–1967), the king's personal chef and master of ceremonies. Phia Sing's handwritten 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 .
is also prepared within the Western diaspora communities of Thai and Lao people. Goldee's BBQ in Fort Worth, Texas, serves a smoked ("Lao sausage") based on the family recipe of Laotian American owner Nupohn Inthanousay. At Blackstack Brewery in Saint Paul, Minnesota, Soul Lao serves its 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 . National Restaurant Awards winner Singburi in London is noted for their own .
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 No. 12 with 4.3 stars, while the northern Thai version ranked No. 49 with 3.9 stars.
Similar sausages
Similar sausages in Lao cuisine include (, "soured Lao sausage"), (; sweet sausage), (; blood sausage), (; sour sausage), and (; beef or pork sausage mixed with liver).
See also Sai krok Isan – a fermented sausage from northeastern Thailand Hmong sausage – a fresh sausage in Hmong cuisine List of sausages List of Thai dishes
References
External links
Sai Ua Moo (pork sausage) recipe Tum Mak Houng, Ping Pa, Sai Ua Northern Thai in Western Melbourne