Sai oua is a spicy pork sausage infused with an array of aromatic local herbs and spices. Popular in Laos and northern Thailand, the sausage is usually served alongside another regional favorite - sticky rice - to create a contrasting and layered dish.
The sausage is made from ground pork shoulder in a standard natural casing, mixed with some of the most commonly used herbs and spices in Lao cuisine: shallots, lemongrass, chilies, kaffir lime leaves, and garlic. Some recipes also include padaek, which is a special kind of fish sauce made in Laos.
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Sai kok is a spicy pork sausage that is consumed in Laos and northern Thailand. It is very similar to sai oua, another kind of local sausage, and generally uses the flavoring ingredients that are staples in Lao cuisine - lemongrass, kaffir lime leaves, red chilis, garlic, shallots, and fish sauce.
Some recipes also incorporate dill, galangal, chicken bouillon seasoning, and black pepper. The sausage is then usually left to infuse for a few days (some street vendors will sell it uncooked), and it is then grilled and served alongside sticky rice and spicy dipping sauces.
Som moo is a Laotian fermented pork sausage that is adapted from a traditional celebratory Vietnamese dish of the same name (translated as sour pork). It can be found in most Southeast Asian supermarkets and local eateries, and can be consumed by itself as a snack, or used to create other dishes, such as nam khao (rice ball salad).
The process of making som moo involves mixing minced pork and pork skin with garlic, sticky rice, chili peppers, and salt. The concoction is then wrapped tightly in cling film and left to ferment at room temperature for about 3 days. After the fermentation process, the dish is ready to be served at weddings, family gatherings, or similar festive events.
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