Lao sausage, also known as Laotian sausage or sai oua (
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 moo or pork sausage, literally sai (intestine) oua (stuffed) moo (pork).[10] 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 compiled and published for the first time in 1981.[10]
Sai oua kwai or water buffalo sausage, literally sai (intestine) oua (stuffed) kwai (water buffalo)[4]
Similar sausages
Sausages in Lao cuisine include sai gork (Lao: ໄສ້ກອກ, "soured Lao sausage"),[11] "sai gork wan" (Lao: ໄສ້ກອກຫວານ; sweet sausage), and "sai gork leuat" (Lao: ໄສ້ກອກເລືອດ; blood sausage), naem (Lao: ແໜມ; sour sausage) and "mam" (Thai: หม่ำ; beef liver sausage).
^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.
