Thai Vermicelli Sausage (Sai grok woon-sen Mou)


 “Sai grok woon-sen” or Thai Vermicelli Sausage.  Thai Vermicelli Sausage made with pork and Vermicelli.  This sausage  is help you blend fat it.  This Thai glass noodles sausages use glass noodles as the filler/binder to extend the meat.  This grill Sai grok woon-sen can be found readily sold as street food throughout the day in Bangkok.   

  • Sausage casing (Hog Casings)
  • 200 g Glass Noodles
  • 25 g Galangal
  • 10 g Kaffir Leaves
  • 25 g Lemon Grass
  • 100 g Pork Fat (Finely Chopped)
  • 350 g Pork Mince
  • 10 Garlic Cloves
  • 4 Coriander Roots
  • 1 tbsp Black Pepper
  • 1 tbsp Salt

  1. Washing outside-inside the sausage casing (Hog Casings) with salt, they needed extensive rinsing.
  2. Soak vermicelli soft enough to leave a few minutes to drain. Finished cutting sectional Not to long.
  3. Blend the galangal, lemon grass, kaffir leaves, garlic, coriander root and pork fat together in a blender.
  4. Mix all the ingredients together well and then gradually bring the vermicelli and cook. 
  5. Remember that you can taste and adjust the filling, by cooking a spoonful in the microwave and tasting it.
  6. Pipe into the sausage casing.  Do not forget to tie the end of filling.
  7. Then bring to dry under the sun for 3-5 hours.

Before Taste:
  • Use folk or another equipment sharp pointed piercing device around sausage.
  • Bring to be fried or grill until color turn golden brown and place on serving plate.
  • Serve with fresh vegetable, slice ginger and bird’s eye chilies...Enjoy!