Breakfast · Thai · 15 min
Sai Oua (Northern Thai Herb Sausage) with Fragrant Sticky Rice
- Calories
- 601
- Protein
- 51g
- Carbs
- 61g
- Fat
- 18g
Ingredients
- 209.6 g Ground turkey, raw
- 187.0 g Rice, white, long-grain, cooked
- 162.6 g Spinach, raw
- 3.2 g Honey
Method
- 01In a mixing bowl, combine the ground turkey with finely minced lemongrass, kaffir lime leaf, a touch of galangal, and a pinch of dried chili to emulate the traditional Northern Thai profile.
- 02Shape the mixture into small, rustic patties.
- 03Heat a heavy-bottomed skillet over medium-high heat and sear the turkey patties until deeply browned and fragrant, approximately 4-5 minutes per side, ensuring they are cooked through.
- 04Meanwhile, warm the pre-cooked rice.
- 05Steam the spinach briefly with a dash of water until just wilted, then toss with a tiny drizzle of honey and a squeeze of lime to balance the herbal intensity of the sausage.
- 06Serve the patties alongside the warm rice and wilted greens, garnishing with fresh aromatics.
- 07Eat with your hands as the locals do in Chiang Mai.
Cook it with the whole plan around it
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