Sai ua
 A plate of grilled sai ua | |
| Course | Sausage |
|---|---|
| Place of origin | Mainland Southeast Asia |
| Region or state | Southeast Asia specifically Northern Thailand and Northeastern Burma |
| Associated national cuisine | Myanmar and Thailand |
| Main ingredients | Pork, red curry paste |
Sai ua (Thai: ไส้อั่ว, pronounced [sâj ʔùa]) or northern Thai sausage or Chiang Mai sausage is a grilled pork sausage from northern Thailand and northeastern Burma. In Thailand, it is a standard food of the northern provinces[1] and it has become very popular in the rest of Thailand as well.[2] Its name in Thai comes from sai (intestine) and from ua (to stuff).[3] In Shan State, this sausage is known as sai long phik.[4]
Sai ua contains minced pork meat, herbs, spices, and kaeng khua red curry paste.[5] It is usually eaten grilled with sticky rice and other dishes or served as a snack or starter. Traditionally sai ua was a homemade sausage, but today it is readily available in shops.[6]
See also[]
- Naem – a fermented pork sausage in Thai cuisine
- Sai krok Isan – a fermented sausage from northeastern Thailand
- List of sausages
- List of Thai dishes
Food portal
References[]
External links[]
Media related to Sai ua at Wikimedia Commons- Northern Thai in Western Melbourne
 | This sausage-related article is a stub. You can help Wikipedia by . |
 | This article about Burmese cuisine is a stub. You can help Wikipedia by . |
 | This article about Thai cuisine is a stub. You can help Wikipedia by . |
- Thai sausages
- Northern Thai cuisine
- Burmese cuisine
- Sausage stubs
- Southeast Asian cuisine stubs
- Myanmar culture stubs
- Thai cuisine stubs