🔄 Updated 21 Jun 2026
Sai ua and crispy pork rind have been part of the Phayao table for as long as anyone can remember. Sai ua is a pork sausage mixed with northern curry paste — lemongrass, kaffir lime leaf and chilli paste — stuffed into casing and grilled low and slow until it's fragrant. Crispy pork rind is pork skin fried until it puffs up and shatters, sold with the fat layer on or fat-free. Up north people eat both with nam prik num and sticky rice as a simple, satisfying meal. Phayao does these two so well that people order them from all over the country.
What makes Phayao sai ua different
Northern sai ua is built much the same wherever you go, but Phayao's tends to lean hard on the curry paste with a clear herbal aroma — plenty of lemongrass and kaffir lime leaf. Some shops keep the pork fat down so it's easier to chew and doesn't feel heavy. A lot of places in town work from old family recipes passed down over the years, and these days there are low-fat and keto versions for anyone watching their weight. When you're buying, see whether the shop grills the sai ua fresh out front — freshly grilled is more fragrant and the skin is crisper than stuff that's been sitting around.
- Fresh-grilled sai ua — taut, glossy skin and the smell of curry paste reaching you before you arrive. Best eaten warm.
- Low-fat sai ua — easy to chew and not heavy, good if you don't like a lot of fat. Some shops do a keto version too.
- Storing and carrying it home — if you're hauling it a long way, ask for vacuum-packed or chilled. It keeps longer and the smell won't fill the car.
Want to taste deeper? Try a Phayao food tour or cooking class
Half a day with a local who knows the lanes — or cooking a dish yourself — teaches you more than just eating. Book ahead on Klook or GetYourGuide.
The sai ua, pork rind and souvenir shops people in Phayao actually buy from
These are the shops that come up when people talk about Phayao souvenirs — both walk-in stores in town and sellers who ship nationwide online. We've ordered them by how well-known they are and how easy they are to swing by, not by a fixed taste ranking, because everyone's palate is a little different.
Mae Uma Crispy Pork Rind (Mae Thong Kham Market)
A long-running souvenir shop that's been going for more than 21 years, inside Mae Thong Kham fresh market in Mae Tam subdistrict. They fry pork rind fresh every day — with the fat on, fat-free, baby pork rind and pork crackling — plus their own sai ua and nam prik num. Certified by the provincial public health office. The fat-on pork rind is the bestseller that people order from all over the country.
Mae Nuan Crispy Pork Rind
Another pork rind souvenir shop in Mueang Phayao that locals buy from regularly. The draw is crisp pork rind and a full spread of northern Thai food to take home — pork rind, sai ua, nam prik — so you can grab a whole gift set in one stop. You can order ahead through their page.
Nana Crispy Pork Rind
A pork rind shop reviewers rate as crisp and come back to whenever they're in Phayao. Several styles to choose from, fat-on and fat-free, good if pork rind is the main thing you're after. They sell online too if you want to order before you arrive.
Pemika Crispy Pork Rind
A Phayao pork rind brand with a clear online presence — a physical shop plus an IG/Facebook channel. They focus on freshly fried pork rind, packed clean, good if you want to order ahead for home delivery or reserve for pickup.
Him Kwan Crispy Pork Rind
A fat-on and fat-free pork rind shop that sells in large bags (there's a 500g pack). The name tells you it's on the Kwan Phayao lakeside. Good if you're buying a lot at once to share or snack on for a while.
Pu Phayao (sai ua, pork rind, nam prik num)
A shop that sells the full northern Thai set — sai ua, pork rind, nam prik num, curry paste — good if you want both the savoury cooked stuff and the dry goods in one place. They have a storefront and ship to other provinces online.
Sai Ua Ing Kwan Phayao
A shop where sai ua is the headliner — a clear northern curry paste flavour, grilled until fragrant. Good to buy and eat with hot sticky rice, or as a souvenir for the sai ua faithful in particular.
Mae Nai Nam Prik / Old-Recipe Sai Ua, Ban Cham Kai
For old-recipe herb sai ua — savoury with pork fat, soft to chew, nicely spicy in the northern way, crisp skin and fragrant with herbs. There's a low-fat version too. Good if you like sai ua with a strong hit of curry paste.
Mae Chan Nuan Nam Prik (larb/num chilli dips)
The dry goods that pair with sai ua and pork rind — nam prik larb and northern-style chilli dips, dry-roasted with herbs, no preservatives. Good to carry home and eat with pork rind and blanched veg. Sold through online platforms.
Saeng Chan (Kwan Phayao lakeside)
If you'd rather sit down to a meal of sai ua and pork rind than carry it home, this lakeside restaurant does nam prik num, pork rind and fish dishes from the lake, with a view of the water. Good for an early dinner watching the sunset.
How to choose
Freshly fried pork rind is crisp and doesn't soak up oil — ask what day it was fried, or pick a shop that fries it fresh out front. For sai ua, if you're eating it the same day go for fresh-grilled; but if you're hauling it a long way, ask for vacuum-packed and keep it chilled so it lasts longer.
Market or souvenir shop?
In Phayao you've got two main options. The first is a fresh market — like Mae Thong Kham, where Mae Uma is — for the atmosphere, fresh goods, friendly prices and several shops to choose from in one place. The other is a dedicated souvenir shop or ordering online ahead of time, handy if you're short on time or want it shipped home. A lot of sellers do vacuum packs for people travelling a long way.
- Buy at Mae Thong Kham market — several shops to compare, freshly fried, good if you like browsing and choosing yourself.
- Order ahead via Facebook/IG — good on busy days or when you want a large amount; call to reserve and pickup is quick.
- Ask for a vacuum pack — if you're taking a long drive or flying home, it keeps longer and won't leave a smell in your bag.
How to eat sai ua and pork rind at their best
These two were made to go with nam prik num and sticky rice. Pork rind dipped in nam prik num is the classic northern pairing, while hot grilled sai ua sliced up and eaten with steamed sticky rice and fresh veg — the curry paste cuts through the richness nicely. If your pork rind has started to soften, a quick zap in the microwave or a fast re-fry brings the crunch back.
Pork rind + nam prik num
The classic northern pairing — crisp pork rind dipped in mild, smoky nam prik num. You'll happily finish the whole bag.
Sai ua + sticky rice + fresh veg
Fragrant grilled sai ua sliced up, eaten with steamed sticky rice and fresh veg — a simple, satisfying northern Thai plate.
Plan a full eat-and-explore trip to Phayao, from lakeside food to the sights.
See the Phayao travel guide →