Lao sausage
Lao sausage, also known as Laotian sausage / Sai Oua / Sai Ua (Lao: ໄສ້ອັ່ວ; Thai: ไส้อั่ว) or Sai Gork / Sai Gok / Sai Kok or Sai Krok (Lao: ໄສ້ກອກ; Thai: ไส้กรอก), usually refers to a popular type of Lao sausage made from coarsely chopped fatty pork seasoned with lemongrass, galangal, kaffir lime leaves, shallots, cilantro, chillies, garlic, salt, sticky rice and fish sauce. Lao sausage is a broad term used to describe the local variant of Lao style sausages found in Laos, Northern and Northeastern Thailand.
 Sai Oua | |
| Alternative names | Sai Oua, Sai Ua, Sai Gok, Sai Kok, Sai Gork, Sai Kork |
|---|---|
| Type | Sausage |
| Place of origin | Laos |
| Region or state | Nationwide |
| Main ingredients | Pork, Beef |
Sai Oua vs Sai Gork
There are two main style of Lao style sausage found in the region namely Sai Oua and Sai Gork.
Sai Oua is an ancient Lao word for sausage,[1] literally sai (intestine) oua (stuffed). Sai Oua is a spicy sausage originating from Luang Prabang, Laos.[2][3][4] 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 to be the cradle of Lao culture and cuisine.[5][6][7] At the height of its power, Luang Prabang's influence stretches from the borders of Sipsongpanna (China) to Steung Treng (Cambodia), from the eastern border along the Annamite Range with Vietnam to the western border Khorat Plateau (Northeastern Thailand (Isan)) and its sister kingdom of Lan Na[8][9]
There are two types of Sai Oua in Laos. Sai Oua Moo or pork sausage, literally sai (intestine) oua (stuffed) moo (pork).[10] Sai Oua Kwai or water buffalo sausage, literally sai (intestine) oua (stuffed) kwai (water buffalo)[4]
The traditional recipe for Sai Oua Moo served to Laotian royalties can be found in a collection of hand written recipes from Phia Sing (1898-1967), the king's personal chef and master of ceremonies. Phia Sing's hand written recipes were complied and published for the first time in 1981.[10]
Although the ingredients for Sai Oua and Sai Gork are mainly the same. Sai Gork also known as "soured Lao sausage",[11] which uses cooked Lao sticky rice as an additional ingredient in the filling. The Sai Gork is then allowed to "sour" or ferment at room temperature for several days[12]. This style of Lao sausage can also be found in Northern and Northeastern Thailand where the Lao cultural and culinary influence have reached.[13]
Other types of Lao sausages are "Mam" (Thai: หม่ำ; beef liver sausage) and "Sai Gork Leuat" (blood sausage).
See also
References
- Massie, M. Dictionnaire Laotien. Ernest Leroux, 1894. Print
- Harry, Carry It Like (January 19, 2020). "10 Things to Do in Luang Prabang".
- Carter, Sarah (November 4, 2015). "Laos Food and Laos Drinks: Your What To Eat in Laos Guide".
- "15 of the Best Authentic Laos Food You Want to Enjoy in Luang Prabang". March 12, 2019.
- "Discover why Laos is the world's next great foodie destination". Travel. July 10, 2019.
- "The king ate sticky rice: Cooking, past and present, in Luang Prabang, Laos". Los Angeles Times. October 1, 2019.
- "Luang Prabang, Laos - Travel Guide for Food Lovers (Where to Eat, Drink, Stay)". Migrationology - Food Travel Blog.
- Bock, Carl. Temples and Elephants: The Narrative of a Journey of Exploration Through Upper Siam and Laos (London: Low, I884; 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.
- "Lao Recipes". www.seasite.niu.edu.
- "New Lao Sai Oua vs Sai Gok". Laos In The House.
- "9 Essential Lao Dishes To Acquaint Yourself In The Rich Cuisine". www.foodbeast.com.
- "Thai Food - Regional Thai Cuisine by Sawadee.com". September 17, 2011. Archived from the original on September 17, 2011.