One of the most popular foods from the Isan region in Northeastern Thailand is a type of sausage called "sai krok isan." Typically made with pork meat and fat, these sausages go through a brief fermentation period of a few days to give them a signature sourness. 

This process is sparked by the addition of cooked rice, and some versions include glass noodles (via Localise Asia). 

The longer the sausages are allowed to ferment, the sourer they become. In addition to being flavored by microbial activity, these sausages are also typically seasoned with garlic, soy sauce, and black pepper. 

These sausages are grilled and then commonly served with raw cabbage, sliced raw ginger, and Thai chiles. 

While they can be eaten as snacks, Isan sausages are commonly served with sticky rice to make a full meal. 

They are common throughout Thailand and are commonly served by street vendors throughout the country (via Michelin Guide).

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