The Lao Sausage (Sai Gok) Sandwich

This sandwich combines classic Lao flavors into a tasty vessel that can be easily prepared and enjoyed in the smallest of kitchens with zero fuss. Without a doubt, this is a delicious win for all.

Why I Love this Lao Sausage Sandwich Recipe 

There is just something very comforting about sandwiches for me. In Philly, the corner store would sell $1 hoagies and it was the only thing I could afford. It always hit the spot with a bag of chips and quarter juices.  

These hoagies inspired me to pay homage to that feeling and my roots. I wanted to combine the beautiful flavors of Lao cuisine into the same package.

Lao Thai Nam knocked it out of the park with their pork sausages, making this Lao sausage sandwich recipe spectacular. I can’t wait for everyone to try this sandwich!

The Main Ingredients in this Lao Sausage Sandwich Recipe

This recipe is everything, but complicated. Its ingredients are simple, delicious, and pretty easy to source. Many are also used in a traditional Vietnamese Banh Mi - another amazing Southeast Asian creation. 

  • Bread – Any good crusty banh mi-style baguette will do. You need something that has a soft interior and great crust.
  • Sausage – This is the star of the show. I used Lao Thai Nam’s classic pork sausage, which has the bright and bold flavors unique to Lao sausage. You can also use the spicy version for an added kick.
  • Toppings – These are pretty simple. Cucumbers sliced lengthwise, cilantro, mayo, and Maggi seasoning sauce. If you can, try to find bơ - a creamy yolkier Vietnamese version of mayo.
  • Jaew Muklaen (Roasted tomato spread) – this spread makes the whole sandwich for me. It’s spicy and zesty. I included my own recipe below. 
  • Crushed Pork Rinds – For me, a sandwich isn’t much without the crunch factor.  Lao Thai Nam’s pork grinds garnish this dish perfectly.

So, do you feel ready to make this Lao sausage sandwich? I know I am. I crave this sandwich on the daily. And, soon you will too.

The Lao Sausage Sandwich Recipe


Jaew Muklaen Sauce 

Recipe is for 1 cup. Can be prepared 1-2 days before.

6 whole 

Small tomatoes (I prefer Campari)

Medium shallots

6 cloves


1 ½ tablespoon

Fish Sauce

1 tablespoon

Chopped cilantro

1 tablespoon


1 half


5 whole

Peppers (dry roasted*)



1 package

Lao Thai Nam pork sausage (spicy or mild)


Cucumber (sliced length wise)

A few sprigs

Fresh cilantro

1 tablespoon

Mayo (or bơ )


Maggi Seasoning sauce

¼ cup

Crushed pork grinds

1 half


1 roll

Baguette (banh-mi style)


To Make Jaew Muklaen

Step 1: Broil tomatoes, shallots, and garlic in the oven on a low heat setting for 10 minutes (or until tomatoes split).

Step  2: In a mortar and pestle, smash dry roasted peppers and add roasted ingredients. Add fish sauce, sugar, lime and cilantro.

You may also use a blender and pulse. Just make sure to not over blend the sauce, as it needs to be somewhat chunky.

To Make the Sandwich

Step 1: Make your pork sausage. Preheat your oven to 385 degrees Fahrenheit. Sear the sausage on each side for 2 minutes in a shallow pan. Then, finish it in your preheated oven for 6 minutes.

Step 2:  While you wait for your sausage to cook, slice your baguette open. Don’t cut it all the way through. You want to create a ‘wedge’ to put your delicious fillings.

Step 3: Time to assemble. Drizzle Maggi seasoning and spread mayo on one side of your baguette. Then, spread your jaew muklaen on the other side

Step 4: Layer cucumber slices on each side. Then place the sausage between the cucumbers. 

Step 5: Garnish everything with your cilantro (as much as you like,) along with crushed pork rinds.


Recipe by Seri Chao


Seri Chao’s accidental cooking adventure began when his mother announced she was moving back to Cambodia to soak in the vibes of the motherland and eat fresh fruits.  She didn’t provide a return date. Out of fear, he asked her to teach him some of his favorite dishes. Throughout their lessons, he really connected with her as she told him about her mother and the times they spent together. He learned that their food is more than just nourishment - it is a beautiful tapestry of memories passed down from one generation to the next.  He cherished the recipes she gave him and still uses them to this day.  Also, his mom came back 3 months later and said it was too hot. Really, he thinks she just missed her family.