Chef Parnass Savang of Atlanta’s Talat Market has learned how to make a variety of Western sausages—bologna, cheddarwurst, and pepperoni—from the chefs he’s worked with in Atlanta. But the first sausage he learned to make was sai ua from his dad. It has a vibrant flavor from the slew of herbs and spices that get mixed in. It’s what started his journey into exploring Thai food and his own roots.
Recipe information
Yield
4 Servings
Ingredients
Chile Dip
2
1
4
1
2
1
1
1
Sai Ua and Assembly
1
1
2
¼
2
2
1
2
⅓
Need to make a substitution?
Preparation
Chile dip
Step 1
Heat broiler. Broil shallots, garlic, and Anaheim and Thai chiles on a rimmed baking sheet, turning halfway through, until charred in most spots, 4–8 minutes. (Alternatively, you can char individually over a burner if you’ve got a gas stovetop.) Let cool.
Step 2
Peel shallots, garlic, and chile (it’s okay if some charred bits stay attached; they will add smoky flavor), then coarsely chop. Transfer to a mortar and pestle or a food processor and mash or pulse to a coarse paste. Mix in lime juice, cilantro, fish sauce, and sugar; season with salt. Taste and add more lime juice, fish sauce, and/or sugar if needed.
Step 3
Do ahead: Dip can be made 1 day ahead. Cover and chill.
Sai ua and assembly
Step 4
Combine chicken, shallot, lime leaves, curry paste, fish sauce, coconut milk, sugar, and 2 Tbsp. cilantro in a medium bowl; season with salt. Using your hands, mix until chicken is sticking to itself and mixture is smooth, about 3 minutes. Using wet hands, form about 2-Tbsp. scoops of chicken mixture into 1"-thick patties.
Step 5
Heat oil in a large skillet over medium-high. Working in batches, cook patties until golden brown, about 2 minutes per side. Transfer to paper towels to drain.
Step 6
Serve patties with chile dip, cabbage, daikon, cilantro, and rice.