Sai Oua: Northern Thailand's Herb Sausage
What goes into sai oua, Chiang Mai's famous grilled pork sausage, how it is eaten, and the best places to buy it fresh from market stalls.
Sai Oua: The Sausage of the North
Sai oua is the signature sausage of northern Thailand, a coarse, juicy pork sausage packed with lemongrass, galangal, kaffir lime leaves, shallots, garlic and red chili paste. It is grilled over charcoal until the casing blisters and the fat sizzles, and it is served in thick slices or whole. The flavor is herbal, fragrant and lightly spicy, quite unlike a Western sausage, and the texture is chunky rather than smooth.
The sausage reflects the northern Thai approach to cooking, which favors fresh herbs and grilled meats over the sweeter, coconut-rich dishes of central Thailand. It is a regular sight in the markets of Chiang Mai, often sold alongside sticky rice and dipping sauces, and it is also a popular gift to take home. Locals eat it for breakfast, lunch and dinner, and it is one of the dishes most visitors are told they must try.
How to Eat Sai Oua
| Step | What to Do |
|---|---|
| 1 | Buy it freshly grilled from a market stall, still hot from the charcoal |
| 2 | Slice it into thick pieces and eat with sticky rice, using your fingers to roll small balls |
| 3 | Dip it in a chili-based sauce such as nam prik num for more heat |
| 4 | Add fresh cabbage, cucumber or raw vegetables on the side to cleanse the palate |
Where to Try Them
Warorot Market, the Sunday Walking Street and the many food stalls around the Old City are good places to find freshly grilled sai oua. Local markets in Chiang Mai also sell it uncooked, wrapped in banana leaves or vacuum-packed, which makes it a good food souvenir for travelers. Prices are low, and a portion with sticky rice costs only a few dollars.
Look for stalls with fast turnover and sausages grilling in front of you. Freshly grilled sai oua is far better than one that has been sitting, and the smell of lemongrass and charcoal is usually a good sign.
