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Sai oua, sometimes also known as Laotian sausage (, , also sai ua: , ; , ; , ), refers to a popular type of sausage made in Laos, Myanmar, and Thailand, especially northern Thailand, and northern Laos, from coarsely chopped fatty pork seasoned with lemongrass, galangal, kaffir lime leaves, , cilantro, chilies, garlic, salt, sticky rice and fish sauce. "Lao sausage" is a broad term used to describe the local variant of Lao-style sai oua sausages found in Laos, Northern, and Northeastern Thailand. In Shan State, Myanmar, this sausage is known as sai long phik. In Thailand, it is also known as northern Thai sausage or Chiang Mai sausage that is a standard food of the northern provinces and has become very popular in the rest of Thailand as well.
The sausage is fermented (2020). 9780471484943, Wiley. ISBN 9780471484943 (2015). 9780128006054, Academic Press. ISBN 9780128006054 or dried and roasted or grilled before serving. It is usually eaten with sticky rice or served as a snack or starter. Traditionally sai ua was a homemade sausage, but today it is readily available in shops.
The spicy sausage originates from Luang Prabang, Laos. 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. 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) and its sister kingdom of Lan Na.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.
Sai ua was listed in a collection of favorite dishes for the former Lao royal family written by Phia Sing (1898-1967), the king's personal chef and master of ceremonies and today is one of several popular traditional Lao dishes.
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.
Sai oua is also prepared in the Western diaspora of Thai and Lao people. Goldee's BBQ in Fort Worth, Texas serves a smoked sai oua ("Lao sausage") based on Laotian American owner Nupohn Inthanousay's family recipe. At Blackstack Brewery in Saint Paul, Minnesota, Soul Lao serves their version of the sausage. Kao Soy in Brooklyn, New York was named "Best of New York" by New York magazine in 2015 for its northern Thai sai oua. Estrella Dam National Restaurant Awards-winner Singburi in London is noted for their own sai oua.
TasteAtlas, a global food and travel guide known for ranking traditional dishes from around the world, released its list of the Top 100 Best Sausages in the World in July 2025. Laotian sai oua ranked impressively at No. 12, earning 4.3 stars, and the Northern Thai version at No. 49, earning 3.9 stars.
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