Sai Krok Isan

Sho’s selected sai krok Isan is a northeastern Thai pork sausage with cooked rice, glass noodles and a garlic-and-coriander seasoning. The creator describes its tangy flavour and distinguishes it from the northern curry-paste sausage sai ua.

Glass noodles soften in water before being drained and cut into short pieces. Garlic, pepper and the selected coriander root are pounded together, then kneaded through the ground pork with salt, seasoning powder and sugar.

Cooked rice and the prepared noodles join the pork mixture before it fills a collagen casing. The source describes shaping the casing into links by tying or twisting it.

Fermentation gives the linked sausage the sour character described by the creator. The selected preparation then grills the links over low heat, turning them as the casing tightens around the filling.

The cooked sausage is cut into pieces and served with fresh ginger, chilies and cabbage. Sho describes a crisp exterior around a juicy filling, with garlic and the fermented tang central to this version.