(CM--56a). A stall selling Sai Oua, a Northern Thailand grilled spicy sausage, Chiangmai. Sai Oua is a popular grilled Northern Thailand skinless sausage. They are made from coarsely chopped fatty pork seasoned with lemongrass, galangal, kaffir lime leaves, shallots, cilantro, chillies, garlic, salt and fish sauce. The pork mixture is full of delicious flavors that it does not even need to cure it for hours or overnight before using. All ingredients will be mixed together and pan-fried. The sausages are usually made into coils are grilled over a low fire at the markets and food streets. The dish goes well with beer, sticky rice and Nam Phrik Noom (Thai green chilly paste). Some vendors used a huge metal trays laid with charcoal and a piece of metal grill over the tray to cook this dish. In the street it's often sliced, tossed in a plastic bag with some raw white cabbage and spicy chili sauce and a pointy little stick to eat it all with.
