Sai Ua Moo

Sai Ua Moo Recipe from Laos - Pork, Chilli Peppers, and More

Region / culture: Laos | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Sai Ua Moo is a traditional Northern Thai sausage that is bursting with flavor and spice. Made with a combination of minced pork, pork fat, and a blend of aromatic herbs and spices, this sausage is a popular street food in Thailand.

History

Sai Ua Moo has its origins in the Northern region of Thailand, where it is a beloved dish among locals. The recipe has been passed down through generations, with each family adding their own unique twist to the dish. Traditionally, Sai Ua Moo is made using fresh ingredients that are readily available in the region.

Ingredients

400 g pork meat, including some fat, washed and minced
150 g pork fat, washed and minced
2 dried chilli peppers, soaked in water until soft
10 small shallots
10 black peppercorns
Pound the above three ingredients together finely
coriander leaves, finely chopped
salt and sauce
1 pig's intestine, turned inside out and washed and then turned right side out again

How to prepare

In a bowl, combine the pounded ingredients, minced pork, minced pork fat, and chopped coriander leaves.
Add the sauce and mix everything together.
Take a small sample portion of the mixture and wrap it in pieces of banana leaf.
Grill the wrapped mixture until cooked.
Taste the grilled sample and check for saltiness. Adjust the seasoning if needed.
Stuff a section of the pig's intestine with the mixture, ensuring there are no air bubbles. Use a needle to release any trapped air.
As you stuff the intestine, tie it into 15 cm long portions. Leave two knots between each section, with a space in between for cutting them apart.
Grill the stuffed intestine using a bamboo holder until done.
Transfer the grilled sausages to a platter.
Serve with Jaew Bong.

Variations

Substitute pork with chicken or beef for a different flavor profile.
Add lemongrass or kaffir lime leaves for a citrusy twist.
Experiment with different herbs and spices to create your own unique version of Sai Ua Moo.

Cooking Tips & Tricks

Make sure to finely pound the dried chillies, shallots, and black peppercorns to release their flavors.

- Adjust the seasoning of the mixture by grilling a small sample portion and tasting it before stuffing the intestine.

- Use banana leaves to wrap the mixture before grilling to infuse the sausage with a subtle, earthy flavor.

- Ensure there are no air bubbles in the stuffed intestine by using a needle to release any trapped air.

Serving Suggestions

Sai Ua Moo is best served hot off the grill with a side of sticky rice and a spicy dipping sauce like Jaew Bong. Pair it with fresh vegetables and herbs for a complete and satisfying meal.

Cooking Techniques

Grill the stuffed intestine over medium heat until cooked through, turning occasionally to ensure even cooking. Use a bamboo holder to keep the sausages in place and prevent them from sticking to the grill.

Ingredient Substitutions

If pig's intestine is not available, you can use sausage casings or banana leaves to wrap the mixture before grilling. You can also substitute pork fat with beef fat or vegetable oil for a leaner version of the dish.

Make Ahead Tips

You can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours before grilling. This allows the flavors to meld together and intensify, resulting in a more flavorful sausage.

Presentation Ideas

Serve Sai Ua Moo on a platter garnished with fresh herbs and vegetables for a colorful and appetizing presentation. You can also drizzle the sausages with a spicy sauce or sprinkle them with toasted sesame seeds for added texture and flavor.

Pairing Recommendations

Pair Sai Ua Moo with a cold beer or a refreshing Thai iced tea for a delicious and satisfying meal. The spicy and savory flavors of the sausage complement the crisp and refreshing taste of the beverages.

Storage and Reheating Instructions

Store any leftover Sai Ua Moo in an airtight container in the refrigerator for up to 3 days. Reheat the sausages in a skillet over medium heat until heated through, or microwave them for a quick and easy meal.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 2g per serving

Fats

Total Fat: 25g per serving

Saturated Fat: 9g per serving

Proteins

Protein: 15g per serving

Vitamins and minerals

Iron: 2mg per serving

Vitamin C: 5mg per serving

Alergens

Contains: None

Summary

Sai Ua Moo is a high-protein dish that is rich in fats and essential vitamins and minerals. It is a flavorful and satisfying meal that is perfect for those looking to indulge in a taste of Northern Thai cuisine.

Summary

Sai Ua Moo is a flavorful and spicy sausage that is a staple in Northern Thai cuisine. Made with a blend of minced pork, pork fat, and aromatic herbs and spices, this dish is a must-try for anyone looking to experience the bold flavors of Thailand. Serve it with sticky rice and a spicy dipping sauce for a complete and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I was visiting a small village in Northern Thailand. I had been wandering through the bustling market, taking in all the sights and sounds of the local vendors selling their fresh produce and aromatic spices.

As I made my way through the crowded market, my nose was suddenly filled with the most incredible scent. It was a mixture of lemongrass, garlic, and chili, and it was coming from a small food stall tucked away in the corner. Curious, I made my way over to the stall and saw an elderly woman grilling sausages over a charcoal fire.

I watched in awe as she deftly turned the sausages on the grill, the flames licking at the juicy meat and releasing a tantalizing aroma. I couldn't resist the urge to try one, so I approached the stall and asked the woman what she was cooking. She smiled warmly and told me that it was Sai Ua Moo, a traditional Northern Thai sausage made with pork and fragrant herbs.

Intrigued, I asked her if she would be willing to share the recipe with me. She laughed and said that it was a closely guarded secret, passed down through generations in her family. But she could see the sparkle of curiosity in my eyes, and she agreed to teach me how to make it.

We spent the rest of the day at her stall, as she patiently guided me through the process of making Sai Ua Moo. We ground the pork by hand, mixing it with a blend of lemongrass, garlic, shallots, and chilies. We seasoned the mixture with fish sauce, soy sauce, and palm sugar, and then carefully stuffed it into hog casings.

Once the sausages were stuffed, we grilled them over the charcoal fire until they were golden brown and sizzling with flavor. The aroma that wafted from the grill was intoxicating, and I couldn't wait to taste the fruits of our labor.

As we sat down to eat, the elderly woman watched me with a knowing smile. She could see the joy and satisfaction on my face as I took my first bite of the Sai Ua Moo. The flavors exploded in my mouth, each bite a perfect balance of savory, spicy, and sweet.

I thanked the woman profusely for sharing her recipe with me, and she simply nodded, her eyes twinkling with pride. She told me that food was meant to be shared and passed down through the generations, a way of preserving the traditions and culture of a people.

From that day on, Sai Ua Moo became a staple in my cooking repertoire. I would make it for family gatherings, special occasions, or simply when I wanted to transport myself back to that small village in Northern Thailand. Each time I made it, I would think of the elderly woman and the generosity she had shown me in sharing her recipe.

Over the years, I have tweaked the recipe slightly, adding my own personal touch here and there. But the essence of the dish remains the same – a tribute to the flavors and aromas of Northern Thailand, and a reminder of the kindness and wisdom of the people I have met on my culinary journey.

So whenever I make Sai Ua Moo now, I am transported back to that warm summer day in the bustling market, watching the elderly woman grill sausages over a charcoal fire. And I am grateful for the lessons she taught me – not just in cooking, but in the power of sharing food and preserving traditions for future generations.