The SAI OUA LUAD or herbal pig’s blood sausage at Thip Khao in DC is a must for any adventurous food lover. The sausage is made by mixing pig’s blood and pork pieces with various herbs, much of which are a home kept secret. From what I could decipher these herbs included lemongrass, basil, cilantro, kaffir lime leaves and garlic. The herbs are really pronounced in this dish which is a great change up from other forms of house made sausages where meat and fats usually stand out. Cooked rice is also added to this sausage preparation to give it some bite while mellowing out the usual iron blood taste. The sausage casing has a nice snap and the dish is served with a side of peanuts, radish and pineapple-soybean sauce. The sauce is an added sweet flavor that isn’t needed much but does give the sausage a different flavor note in comparison to the herbal tones. Enjoy this snack with a cold beer and some papaya salad next time at Thip Khao.