Sai Ua + Namprik Noom Recipe

Prepare spice paste

In a food processor, combine garlic, shallots, sliced galangal, lemongrass, kaffir lime leaves, cilantro stems and dried spices (cumin, coriander, turmeric) and pulse until a coarse, fragrant paste forms. Scrape down sides as needed. If the mixture is too dry, add 1 tsp water.

Season and mix

In a large bowl, combine ground pork and pork back fat. Add the spice paste, fish sauce, brown/palm sugar, chili flakes, coarse salt, and white pepper. Mix thoroughly with your hands or a sturdy spoon for 3–5 minutes until the mixture becomes sticky and homogeneous (this helps protein bind). Fold in chopped cilantro leaves.

Test seasoning

Fry a 1 tbsp patty of the sausage mixture in a small skillet over medium heat until cooked through. Taste and adjust salt, fish sauce or sugar as needed.

Prepare casings

If using natural hog casings, rinse well and run water through them to remove salt. Slide one casing onto a sausage stuffer or piping attachment, keeping a 10–15 cm tail of casing free for tying. Tie the end with kitchen twine.

Stuff sausages

Fit your stuffer with a medium-sized tube and fill the casing about three-quarters full with the sausage mix, taking care not to create air pockets. Twist into 10–12 cm links or to desired length. Tie off the other end with twine.

Rest

Refrigerate stuffed sausages uncovered on a tray for at least 1 hour (or up to 4 hours) to let flavors settle and casing dry slightly for better browning.

Grill or pan-fry

Preheat a grill or heavy skillet to medium-high. Brush sausages lightly with neutral oil. Grill or pan-fry the sausages for 12–15 minutes, turning every 3–4 minutes, until evenly browned and internal temperature reaches 70–74°C (158–165°F). Avoid piercing the casings while turning so juices remain.

Finish and rest

Let sausages rest 5 minutes before slicing. Slice into 2–3 cm pieces for serving.

Char the chilies, shallots and garlic

Heat a cast-iron skillet or small dry pan over high heat until smoking. Add the green chilies, shallots and garlic and char, turning frequently, until blackened in spots and softened (about 5–8 minutes). Alternatively, roast on a grill or under a broiler.

Fry briefly

Add 1 tsp vegetable oil to the hot pan and quickly fry the charred chilies, shallots and garlic for 1 minute to bring out aroma. Remove and cool slightly.

Pound or blitz

Using a mortar and pestle or a small food processor, pound/blitz the charred chilies, shallots, garlic and cilantro roots until coarsely mashed — you want a textured relish, not a smooth paste. If using food processor pulse gently to retain texture.

Season

Stir in lime juice, fish sauce and palm sugar. Taste and adjust: the relish should be tangy, salty and slightly sweet with bright green heat. Transfer to a bowl for serving.

Prepare pork

Cut the pork belly into 1.5–2 cm cubes, including skin. Pat dry thoroughly with paper towels and sprinkle with 1 tsp coarse salt; let sit 10–15 minutes.

Render and fry

Heat 500 ml vegetable oil in a heavy pot to 160–170°C (320–340°F). Carefully add pork cubes in small batches and fry until the fat renders, skin puffs and pieces are deep golden and crisp, about 8–12 minutes per batch. Transfer to a rack or paper towels to drain. Increase oil temperature to 180–190°C (356–374°F) and return cracklings for 1–2 minutes to finish and crisp if needed.

Season and serve

Drain well and sprinkle with a little extra salt while hot. Keep warm or at room temperature for serving alongside the sausage and relish.

Arrange sliced sai ua on a platter with a small bowl of nam prik noom and a pile of pork cracklings. Add cucumber slices, lettuce/cabbage, lime wedges and steamed rice if using.

To eat: spread a little nam prik noom on lettuce or cucumber, top with a piece of sausage and a few cracklings, squeeze lime and enjoy.