Sai oua Lao

Sai oua Lao is a herb-rich pork sausage served grilled or cooked in other ways, often with sticky rice. Saeng Douangdara’s version combines minced pork and pork belly with cooked sticky rice. Lemongrass, galangal, lime leaves, shallots, garlic, spring onion, coriander and chilli flavour the filling, along with fish sauce and padaek. The mixture is packed into sausage casing and divided into links.^[1]

Grilling is a common preparation; Douangdara also gives oven and air-fryer methods. He serves the sausage with warm sticky rice and jeow mak len, a spicy tomato dip, alongside cabbage, sliced garlic and ginger, fresh chilli and roasted peanuts. His account describes other Lao sausages made with beef, blood-based fillings or a soured preparation.^[1]