|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 and it has become very popular in the rest of Thailand as well. Its name in Thai comes from sai (intestine) and from ua (to stuff). In Shan State, this sausage is known as sai long phik.
Sai ua contains minced pork meat, herbs, spices, and kaeng khua red curry paste. 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.
- 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
|This meat-related article is a stub. You can help Wikipedia by expanding it.|