What is the name of the fermented pork sausage from northeastern Thailand?

The fermented pork sausage from northeastern Thailand is Sai Krok Isan.

Sai krok Isan is a regional Thai sausage made from minced pork, pork fat, cooked rice, garlic, and salt. The mixture is packed into natural casings and left to ferment, giving the sausage its characteristic tangy flavor. Rice supplies carbohydrates that help naturally occurring lactic-acid bacteria develop during fermentation.

The name refers to Isan, Thailand’s northeastern region, where the sausage is a familiar street food and household specialty. It is usually grilled before serving and cut into bite-sized rounds. Vendors commonly serve it with bird’s-eye chilies, raw cabbage, and slices of fresh ginger; sticky rice may also accompany it.

Sai krok Isan is often confused with naem, another Thai fermented pork product. Naem is generally softer, more sour, and frequently eaten raw or used in salads, while sai krok Isan is characteristically sausage-shaped and commonly grilled. Pla ra is fermented fish paste, kapi is shrimp paste, and moo daeng is barbecued red pork.