Charcoal Grill · Herbed Sausage

Sai Oua

Photo: Isan1985 / Wikimedia Commons · CC BY-SA 4.0

Crack one open and it's more herb bundle than meat — lemongrass, galangal, and kaffir lime leaf are packed in almost as thick as the pork itself.

Coarsely chopped pork is mixed with lemongrass, galangal, kaffir lime leaf, chilies, and shallots, stuffed into natural casing, and grilled whole over charcoal until the skin blisters and chars. Sliced and eaten with sticky rice straight off street-side grills.

Why it's made this way: Laos's herb-forward cooking style favors fragrant aromatics over heavy spice blends, and grilling whole sausages over charcoal let vendors sell a filling, shareable snack that stays hot.