Lao sausage, also known as Laotian sausage or sai oua (Lao: ໄສ້ອັ່ວ, pronounced [sȁj.ʔūa], also sai ua), refers to a popular type of Lao sausage made from coarsely chopped fatty pork seasoned with lemongrass, galangal, kaffir lime leaves, shallots, cilantro, chillies, garlic, salt, sticky rice and fish sauce.

Sai oua is a spicy sausage originating from Luang Prabang, Laos.

[2][3][4] Luang Prabang was once the royal capital and seat of power of the Kingdom of Lan Xang (1353-1707).

The ancient city of Luang Prabang is considered to be the cradle of Lao culture and cuisine.

[5][6][7] At the height of its power, Luang Prabang's influence stretches from the borders of Sipsongpanna (China) to Steung Treng (Cambodia), from the eastern border along the Annamite Range with Vietnam to the western border Khorat Plateau (Northeastern Thailand (Isan)) and its sister kingdom of Lan Na[8][9] There are two types of Sai oua in Laos.