Sai-ua - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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Chiang Mai University Library in collaboration with Information Technology Service Center

The word ua means to insert or fill in the middle. Sai refers to the intestines. Therefore, Sai ua means to stuff the intestines with something, which is a minced pork and chili mixture. This is a method of preserving food for 1-2 days. (Rattana Phromphichai, 1999, p. 7257). However, nowadays it can be kept longer in a refrigerator or vacuum bag. (Sinual Aphiwong, personal communication, July 9, 2007)


1.	Minced pork	1	Kg.
2.	Pork intestines	300	Gm.
3.	Sliced Kaffir lime leaves	10	Leaves
4.	Chopped Coriander	2	Tbsp.
5.	Chopped Spring onion	2	Tbsp.


1.	Dried Chili spur pepper	10	0
2.	Sliced Galangal	1	Tbsp.
3.	Sliced Lemongrass	2	Tbsp.
4.	Shallots	10	0
5.	Garlic	20	Cloves
6.	Shrimp paste	2	Tbsp.
7.	Salt	1	Tsp.

1	2	3
4	5	6
7

1. Pound together the ingredients for chili paste to a fine paste.
2. Clean pork intestines and soak in salt water for 10 minutes, and then reverse the inside out and clean it in the same way and turn it back.
3. Mix chili paste thoroughly with pork.
4. Add kaffir lime leaves and coriander and onions and mix again.
5. Stuff pork intestines with the mixture. A funnel can be used to help with stuffing.
6. When it is filled to the end tie it with some string.
7. Slowly grill the sausage on a low fire for 45 minutes.

Punch some holes along the sausage to release air bubbles. Roasting on a charcoal stove will give it a nice aroma and flavor while smoking it.

Rattana Phromphichai. (1999). Sai ua. in Saranukrom Wattanatham Thai Phak Nuea (Vol. 14, p.7257). Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture.


Lanna Food by Northern Thai Information Center (NTIC), Chiang Mai University Library, Chiang Mai University is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.