Sai ua is the fragrant grilled pork sausage of northern Thailand — a fresh, coarse coil of ground pork worked through with lemongrass, galangal, makrut lime leaf, garlic, shallot and a red-curry-style chilli paste, then grilled over charcoal until the casing blisters and the herbs bloom. Aromatic and herb-forward rather than smoky, it is a signature of Lanna (Chiang Mai) cooking, sold sizzling in coils at markets and sliced into rounds with sticky rice.