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Sai Ua

Name: Sai Ua
Total time: 90 min
Yield: Serves 6
Cuisine: Laos
Ingredients: 500g Ground Pork; 150g Pork belly; 3 Lemongrass; 6 leaves Kaffir lime leaves; 1 clove Galangal; 4 cloves Garlic; 2 Red Chili Pepper; 3 Green Onion; A pinch Cilantro; 1 tbsp Fish sauce; 1 tsp Salt; To taste Glutinous rice

Main Dish

⏱ 90 min

👥 Serves 6

Difficulty ⭐⭐

Pork kneaded with lemongrass, makrut lime leaves, and other herbs and grilled over charcoal — Laos's fragrant sausage.

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📖 The Story Behind This Dish

Sai ua is an herb-packed pork sausage from northern Laos: lemongrass, makrut lime leaves, galangal, garlic, chili, and more are chopped, mixed with pork, stuffed into casings, and grilled over charcoal. It's known for its crisp skin and bursting herbal aroma, and is popular as a snack with beer or alongside sticky rice.

🌆 Where it's eaten: At Luang Prabang's night market, coiled sausages sizzle over charcoal and the scent of herbs fills the street.

🥕 Ingredients (serves 6)

Ground Pork 500g
Pork belly 150g
Lemongrass 3
Kaffir lime leaves 6 leaves
Galangal 1 clove
Garlic 4 cloves
Red Chili Pepper 2
Green Onion 3
Cilantro A pinch
Fish sauce 1 tbsp
Salt 1 tsp
Glutinous rice To taste

👩‍🍳 Instructions

Finely chop the lemongrass, makrut lime leaves, galangal, garlic, and red chili.
Finely chop the pork belly and knead well with the ground pork, chopped herbs, green onion, cilantro, fish sauce, and salt.
Rest in the fridge for 1 hour.
Shape into logs about 2.5cm thick, wrap in plastic wrap, and steam 10 minutes.
Unwrap and grill over charcoal or under a grill until browned.
Slice on the diagonal and serve with sticky rice.

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