Sai Oua is fragrant, herbaceous and deeply characterful — here’s what our customers love ordering alongside it to build a complete and authentically Thai meal rooted in the northern Thai tradition.
🍚 Thai Sticky Rice
Sticky Rice is the essential and traditional accompaniment to Sai Oua across northern Thailand — the soft, glutinous rice providing the perfect neutral base that absorbs the fragrant herb juices and turmeric-stained fat that run from the sausage as it is eaten. In Chiang Mai’s night markets, Sai Oua and sticky rice are sold together as a single unit — the rice packed into a small bamboo basket alongside the grilled sausage, to be eaten together by pressing the rice against the sausage and eating them in one mouthful. That is the authentic way to eat this dish and at Sireeya’s, ordering sticky rice alongside it recreates that experience as faithfully as possible in Burton-on-Trent.
🥗 Som Tam Thai
The bright, sharp freshness of Som Tam Thai is one of the most effective and exciting contrasts you can create alongside the deep, herbaceous warmth of Sai Oua. The tangy green papaya salad with lime, chilli, roasted peanuts and tomatoes cuts through the richness of the grilled herb sausage and refreshes the palate completely between every bite — the citrus and fresh chilli of the salad echoing the lemongrass and kaffir lime running through the sausage and creating a flavour thread that connects the two dishes in a way that feels instinctive and completely right. A pairing that brings two of Thailand’s most distinctive regional food traditions — the north and the northeast — together on the same table in genuinely compelling combination.
🍛 Red Curry
A pairing that works through the logic of shared aromatic heritage. Sireeya’s Thai Red Curry — made with authentic curry paste sourced directly from Koh Lanta in Southern Thailand — shares the same aromatic foundation of lemongrass, kaffir lime and chilli that runs through the Sai Oua sausage, creating a quiet but convincing flavour thread between the two dishes that makes the meal feel genuinely coherent rather than randomly assembled. Where the sausage expresses those aromatics through grilling and herb-packed meat, the curry expresses them through coconut milk and slow-cooked depth — two completely different techniques producing two completely different results from the same aromatic vocabulary.
🌿 Larb Tod
One of the most exciting and characterful pairings on the entire menu — two dishes from different corners of Thailand’s regional food tradition that share the same bold, confident approach to seasoning and the same complete disregard for subtlety. Larb Tod — crispy fried balls of minced meat with shallots, mint, dried chilli, lime juice and fragrant toasted rice — brings the fierce, herby, citrusy energy of Isan cooking to the table alongside the fragrant, turmeric-warmed depth of northern Thai Sai Oua. Together they represent two of the most distinctive and culturally significant regional food traditions in Thailand — the north and the northeast — united on a single plate by their shared commitment to bold flavour, quality ingredients and the kind of cooking that makes people want to eat with their hands and order the same thing again immediately.
