Can you handle these 51 explicit Thai food pictures?

WARNING:
This post contains extremely graphic Thai food pictures that are guaranteed to make your mouth water. You may want to grab a snack before you proceed…

COMMON SIDE EFFECTS:
stomach growling, mouth watering, drooling, food sweats, food anxiousness, massive binge attacks, occasional unintentional farts

Now that we got the serious liabilities out of the way…

…you may proceed to scrolling down into the explicit Thai food photos.

Here are 51 Thai Food Pictures guaranteed to make your mouth water!

Boat Noodles (kuay teow reua) ก๋วยเตี๋ยวเรือ

1. Boat Noodles (kuay teow reua) ก๋วยเตี๋ยวเรือ

Say goodbye to flavorless mushy soup noodles; Boat Noodles are the definition of flavor exploding ambrosia in a bowl. With each bite comes a guaranteed burst of joy for any Thai food lover.

Head to boat noodle alley for awesome boat noodles, located near Victory Monument. Also check out this boat noodle video!

Minced Pork Salad (larb moo) ลาบหม

2. Minced Pork Salad (larb moo) ลาบหมู

Few dishes can arouse the taste buds like a spicy plate of Thai minced pork mixed with onions and dried chili flakes. Smother it in lime juice and fish sauce and you’ve got an exciting dish that perfectly compliments a blob of sticky rice!

Som Tam Thai (som tam thai) ส้มตำไทย

3. Spicy Green Papaya Salad (som tam thai) ส้มตำไทย

One of the most iconic Bangkok street food dishes is som tam – shredded green papaya mixed with tomatoes, peanuts, dried shrimp and bathed in a fresh dressing of fish sauce, lime juice, sugar and lots of Thai chillies!

Thai Needle Mushroom Seafood Salad (yam het kemtong) ยำเห็ดเข็มทอง

4. Needle Mushroom Seafood Salad (yam het kemtong) ยำเห็ดเข็มทอง

The combination of seafood, needle mushrooms, sweet onions and ripe bursting tomatoes is always a good idea! This is one of the most brightly colorful Thai food pictures on the list!

Thai Egg and Pork Omelet (kai jeow moo saap) ไข่เจียวหมูสับ

5. Thai Egg and Pork Omelet (kai jeow moo saap) ไข่เจียวหมูสับ

If there’s one Thai food that really represents that necessary culinary comfort of Thailand, it’s a Thai egg and pork stuffed omelet. Cooked in lots and lots of oil, served over a bed of hot steamed rice and topped with tomato sauce (sauce prik), you just can’t go wrong!

Panang Curry Fish (panang pla) แพนงปลา

6. Fire Red Southern Fish Curry (choo chee blaa) ฉู่ฉี่ปลา

The coconut is a very special fruit that is used as the secret ingredient in all kinds of Thai curries (and in Sri Lankan food too). You don’t want to visit Thailand and miss a saucy coconut infused curry called ‘chu chee‘ that’s for sure! And if you follow our lead, you may even find a vegetarian rendition of this infamous southern Thai curry!

Shrimp Flavored Rice with Toppings (khao kluk kaphi) ข้าวคลุกกะปิ

7. Shrimp Flavored Rice with Toppings (khao kluk kaphi) ข้าวคลุกกะปิ

With a color wheel of diverse and tasty flavors, khao kluk kaphi is a breakfast morning wake up call to the mouth.

The foundation is shrimp paste fried rice and on top are red onions, shredded sour mango, chopped green beans, chili peppers, sliced egg, sausage, pork, and cucumbers.

One of my favorite dishes off the Bangkok $1 Menu.

Rice Noodles in Coconut Curry (khanom jeen nam ya kati) ขนมจีนน้ำยากะทิ

8. Rice Noodles in Coconut Curry (khanom jeen nam ya kati) ขนมจีนน้ำยากะทิ

The southern Thai version of nam ya kati curry over soft rice noodles is like heaven in a bowl. Fish is boiled until it basically disintegrates into a medley of coconut milk and chilies and served with a few raw veggies. Outstanding!

Squid with Holy Basil (pad gra pao pla meuk) กระเพราปลาหมึก

9. Squid with Holy Basil (pad gra pao pla meuk) กระเพราปลาหมึก

Pad gra pao is one of the ubiquitous dishes of Thailand – omnipresent and almost never bad.

When you don’t know what to eat, it’s the wildcard dish that anyone and everyone can cook. Though it’s popularly made with pork, I prefer to get mine with shrimp or squid!

Thai Rice and Chicken Biryani (khao mok gai) ข้าวหมกไก่

10. Thai Rice and Chicken Biryani (khao mok gai) ข้าวหมกไก่

Infused with Indian flavored spices like turmeric and jeera, khao mok gai is the Thai version of chicken rice biryani. When you get a good plate, the rice should melt in your mouth and the chicken should slide right off the bone with ultimate tenderness!

Go to Areesaa Lote Dee for an outstanding plate of khao mok gai in Bangkok.

Stir Fried Cabbage, Egg and Minced Pork (galam blee pad kai sai moo saap) กะหล่ำปลีผัดไข่ใส่หมูสับ

11. Stir Fried Cabbage, Egg and Minced Pork (galam blee pad kai sai moo saap) กะหล่ำปลีผัดไข่ใส่หมูสับ

Sometimes it’s just simple combinations of ingredients cooked with precision that are the most tasty. Cabbage stir fried with minced pork and smothered in an egg is one of those simple and killer combinations!

The Pumpkin Lady knows this recipe to perfection.

Pork and Bamboo Shoots with Holy Basil (pad gra pao moo saap sai normai) กระเพราหมูสับใส่หน่อไม้ 

12. Pork and Bamboo Shoots with Holy Basil (pad gra pao moo saap sai normai) กระเพราหมูสับใส่หน่อไม้

Another version of the wildly popular Thai stir fried holy basil dish includes julienned bamboo shoots, adding a lovely twist to the strictly meat variation!

Southern Thai Dry Pork Curry (kua kling moo) คั่วกลิ้งหมู

13. Southern Thai Dry Pork Curry (kua kling moo) คั่วกลิ้งหมู

One of my all-time favorite Thai dishes is Kua Kling, a scrumptious Thai dry curry.

Imagine a soupy curry that is dehydrated, yet all the flavor and spice remains and fills up in the meat like a sponge. A few fragrant slices of kaffir lime leaves add to the amazingness!

Head over to Lan Luam Dtai restaurant for some serious southern Thai food.

Grilled Pork Salad (nam tok moo) น้ำตกหมู

14. Grilled Pork Salad (nam tok moo) น้ำตกหมู

It’s safe to say that pork lovers won’t be disappointed with nam tok moo.

There’s really not much to dislike about sliced tender juicy cuts of pork combined with onions, chilies and toasted rice flakes all  dressed in the tongue pleasing combo of fish sauce and lime juice.

Pad Thai (pad thai) ผัดไทย

15. Pad Thai (pad thai) ผัดไทย

I’m not normally a huge fan of the ever famous fried noodle dish of Pad Thai – unless it contains giant meaty prawns, like the one above! Then it can be pretty good!

16. Thai Pork Satay (moo satay) หมูสะเต๊ะ

16. Thai Pork Satay (moo satay) หมูสะเต๊ะ

If grilled skewers of succulent pork marinated in coconut milk and turmeric isn’t enough to make your mouth water with lust, the glorious peanut sauce will surely do the trick.

Deep Fried Catfish Fluff with Mango Salsa (yam pla duk foo) ยำปลาดุกฟู

17. Deep Fried Catfish Fluff with Mango Salsa (yam pla duk foo) ยำปลาดุกฟู

When I first came to Thailand I wasn’t all that fond of deep fried fluffy-ness…but then I smothered a bite in the green mango spicy sour sauce and my love affair began.

Try the yam pla duk foo at Lan Isaan Lom Yen on Soi Rangnam.

Deep Fried Mushrooms (het tod) เห็ดทอด

18. Deep Fried Mushrooms (het tod) เห็ดทอด

Imagine potato chips coated on mushrooms and smothered in tomato sauce and chilies and you’ve got yourself a plate of ultimate deep fried mushrooms.

Get this glory from Baan Suan Pi (aka Banana Family Park) at Ari BTS station.

Northern Thai Sausage (sai ooah) ใส้อั่ว

19. Northern Thai Sausage (sai ooah) ใส้อั่ว

These fatty Thai pork sausages are the enemy of any weight loss diet plan, but WOW are they tasty! Thai food pictures don’t get more tantalizing than this!

Smoked Catfish Salad (larb pla duk) ลาบปลาดุก

20. Smoked Catfish Salad (larb pla duk) ลาบปลาดุก

I have a slight addiction to larb pla duk. It’s just hard to beat a combination that includes smoked and deboned catfish, onions, mint sprigs, garlic and fried chilies!

Thai Style Oyster Salad (yam hoy nang lom) ยำหอยนางรม – Thai Food Pictures! 

21. Thai Style Oyster Salad (yam hoy nang lom) ยำหอยนางรม

If you’re into the delights of raw oysters, you’ll be living in heaven when you get your hands on a plate of shelled Thai style oysters. With each bite you add a fried onion, a dab of roasted chili sauce and a sprig of herb. Guaranteed to melt in your mouth!

Get them at Kuang Seafood restaurant.

Chicken Fried with Chili (gai pad prik gaeng) ไก่ผัดพริกแกง 

22. Chicken Fried with Chili (gai pad prik gaeng) ไก่ผัดพริกแกง

Pad prik gaeng is one of my favorite go-to dishes when I just need something quick and tasty. Chicken stir fried with string beans in chili paste over rice never fails to deliver the flavor!

Order this at any general Thai food restaurant or street food stall.

Pork Ribs in Roasted Chili Sauce (seekong moo pad prik pao) ซี่โครงหมูผัดพริกเผา

23. Pork Ribs in Roasted Chili Sauce (seekong moo pad prik pao) ซี่โครงหมูผัดพริกเผา

Tender juicy lip-licking pork ribs stir fried in roasted chili sauce and basil is hard to trump. There are very few single mouthfuls that are as pleasing as this! This is one of those Thai food pictures my mouth can already taste, just from looking at it!

Chicken and Holy Basil with Fried Egg (pad gra pao gai kai dao) กระเพราไก่ไข่ดาว

24. Chicken and Holy Basil with Fried Egg (pad gra pao gai kai dao) กระเพราไก่ไข่ดาว

It’s the fried egg and its yellow yolk that oozes all over the rice that really makes pad gra pao awesome. This simple Thai dish over rice  leaves bellies throughout Thailand happy and satisfied.

Mixed Tofu (tao hoo song kreung) เต้าหู้ทรงเครื่อง

25. Mixed Tofu (tao hoo song kreung) เต้าหู้ทรงเครื่อง

You might shutter at the sound of tofu…but what if it’s first deep fried and then stir fried with pork and onions and other tasty ingredients? You literally don’t even have to chew the creamy chunks of tofu as they melt in your mouth!

Chicken Fried Rice (khao pad gai) ข้าวผัดไก่ 

26. Chicken Fried Rice (khao pad gai) ข้าวผัดไก่

Fried rice is yet another Thai comfort food and though it’s simple to make, it’s flavorful and delicious – especially with some extra chilies and a squeeze of lime juice!

Fish Kidney Curry (khanom jeen gaeng dtai pla) ขนมจีนแกงไตปลา

27. Fish Kidney Curry (khanom jeen gaeng dtai pla) ขนมจีนแกงไตปลา

One of the top dishes of southern Thai cuisine is a dark stew like curry filled with carrots and yams and flavored with salty fish kidney. I’ve heard it’s an acquired taste, but once you dig it, you can’t get enough!

Gaeng dtai pla is best enjoyed at places like the Krabi market, but you can also get it in Bangkok at Lan Luam Dtai or Puk Tai Dao.

Stir Fried Wide Rice Noodles (pad see ew) ผัดซีอิ๊ว – Thai Food Pictures

28. Stir Fried Wide Rice Noodles (pad see ew) ผัดซีอิ๊ว

Fried noodles in Thailand are always tasty and pad see ew is one of the most widely enjoyed. The dish consists of wide rice noodles along with a bit of kale or cabbage, an egg mixed in and seasoned with soy sauce.

Head over to Ma Yodpak Radna at Ratchawat Market for a pretty good pad see ew lunch.

Thai Seafood Soup (tom yum talay nam sai) ต้มยำทะเลน้ำใส

29. Thai Seafood Soup (tom yum talay nam sai) ต้มยำทะเลน้ำใส

The tongue pleasing flavors that come with a spoonful of home-made tom yum are almost unexplainable. I like my tom yum made with mixed seafood, roasted chili sauce and an absurd amount of lime juice!

Make it yourself, try this easy Thai tom yum soup recipe.

Thai Beef Curry (gaeng neua) แกงเนื้อ 

30. Thai Beef Curry (gaeng neua) แกงเนื้อ

Rich creamy spiced coconut milk curry is hard to beat… especially when it is the sauce for tender chunks of beef!

I ate this one down south in Krabi at the awesome Abdulloh Muslim restaurant.

Thai Chicken Yellow Egg Curry (gai pad pongali) ไก่ผัดผงกะหรี่

31. Thai Chicken Yellow Egg Curry (gai pad pongali) ไก่ผัดผงกะหรี่

It’s impossible for me to keep my mouth from salivating when I see one of the Thai food pictures of  gai pongali curry. Yellow curry powder fried with a choice of meat or seafood and curdled with an egg is my kind of Thai street food!

Fried Fish with Sweet Chili Sauce (pla chon tod lad prik) ปลาช่อนทอดลาดพริก

32. Fried Fish with Sweet Chili Sauce (pla chon tod lad prik) ปลาช่อนทอดลาดพริก

It was surely a BKKFatty that came up with this one. Slice the fish thin, deep fry it so basically the entire piece is crunchy (through and through) and smother the plate in sweet sour chili sauce.

It’s a little outside of central Bangkok, but get this in it’s most glorious form at Tho Po Channa restaurant.

Thai Beef Soup (soup neau) ซุปเนื้อ

33. Thai Beef Soup (soup neau) ซุปเนื้อ

While beef is rarely as good as pork in Thailand, if you go to an Islamic restaurant you will have the decision to devour a bowl of piping hot fall apart tender beef soup (and I’d highly recommend it).

A few garnishing green onions, some slices of chili and a squeeze of lime add to this Thai soup perfection.

Thai Fresh Lettuce Wraps (miang pla too) เมี่ยงปลาทู

34. Thai Fresh Lettuce Wraps (miang pla too) เมี่ยงปลาทู

The sauce is the boss when it comes to miang pla too. You take a piece of lettuce, add a few khanom jeen noodles, some fried mackerel, a few herb sprigs and a spoon of sauce, wrap it up like a burrito and you’ll have a little one bite wonder!

Best to get miang pla too at the market in a take-away bag.

Stir Fried Fish with Celery (pad pla keun chai)

35. Stir Fried Fish with Celery (pad pla keun chai)

A sure way to win my friendship is with a grade-A quality plate of fish stir fried with baby celery leaves, garlic and chiles. If it’s made right, I literally can’t get myself to stop eating this dish!

Perfect Bite of Roasted Fish (pla pao) ปลาเผา

36. Perfect Bite of Roasted Fish (pla pao) ปลาเผา

Nothing tantalizes me more than a bite of flaky roasted fish smothered in Thai green chili sweet and sour seafood sauce. It’s a sensation that is embedded in my mouth forever! This is one of the Thai food pictures that really get’s me aroused!

Thai Omelet with Acacia Shoots (cha om kai) ชะอมไข่

37. Thai Omelet with Acacia Shoots (cha om kai) ชะอมไข่

This is the Rolls Royce of Thai omelet varieties. Fragrant acacia shoots are added to the raw egg before it’s fried in a hot thick layer of grease and serve normally with nam prik kaphi (fermented shrimp chili sauce).

Shrimp Chili Sauce (nam prik goong sot) น้ำพริกกุ้งสด

38. Shrimp Chili Sauce (nam prik goong sot) น้ำพริกกุ้งสด

A section of Thai food is known as nam prik or various chili dipping sauces for steamed veggies. This version is made with chunks of shrimp and is a robustly flavorful combination of ingredients!

If you’re in Krabi, grab this at Nong Joke.

39. Grilled Pork Sticks (moo ping) หมูปิ้ง

39. Grilled Pork Sticks (moo ping) หมูปิ้ง

You won’t have any problem locating pork in the street food kingdom of Thailand. Pig in its purest form is lightly marinated, grilled and enjoyed with little baggies of sticky rice.

You can’t walk more than a few hundred meters in Bangkok without seeing another moo ping stand!

Green Chicken Curry (gaeng keow wan gai) แกงเขียวหวานไก่

40. Green Chicken Curry (gaeng keow wan gai) แกงเขียวหวานไก่

It’s hard to beat a homemade bowl of Thai chicken green curry. It’s a mild Thai dish, yet the spices mixed with the heavy coconut cream make for a combination that will warm your heart.

When cooked correctly, the eggplant will be buttery while the peppers and sweet basil remain lightly cooked.

Soy Sauce Boiled Duck (bpet paloe) เป็ดพะโล้

41. Soy Sauce Boiled Duck (bpet paloe) เป็ดพะโล้

Shove aside chicken, and get the good stuff – DUCK! Bept paloe is boiled in sweet soy sauce and when you eat it with a bowl of rice you’re guaranteed to be happy.

Tho Po Channa is a little outside of central Bangkok, but worth it if you crave some boiled duck for lunch!

Fried Tofu (tao hoo tod) เต้าหู้ทอด

42. Fried Tofu (tao hoo tod) เต้าหู้ทอด

Take just about anything, deep fry it, and include a dipping sauce, and you’ve got something extremely mouth pleasing. Whether it be tofu or glass noodle filled spring rolls, it’s going to be good!

Head on over to my favorite deep fried snack portable truck in Bangkok.

Roasted Snakehead Fish (pla chon pao) ปลาช่อนเผา

43. Roasted Snakehead Fish (pla chon pao) ปลาช่อนเผา

There are few things even in Thailand that make me more excited than a perfectly roasted snake head fish that’s not overcooked. The meat is firm yet flaky and due to the salt rub on the skin it remains juicy and outrageously tasty!

Som Tam Boo Maa does it to perfection!

Stink Bean and Shrimp Curry (goong pad sataw) กุ้งผัดสะตอ

44. Stink Bean and Shrimp Curry (goong pad sataw) กุ้งผัดสะตอ

The stink bean is something they are rightfully proud of in southern Thai cooking, and it is one of my all-time favorite things to eat in the world. Take the beans, fry them with shrimp and simmer all the ingredients in chili paste and you’ve got a dish that will make you remember Thailand for the rest of your life.

Get the goodness at Lam Luam Dtai.

Grilled Mushroom Sticks (het yang) เห็ดย่าง

45. Grilled Mushroom Sticks (het yang) เห็ดย่าง

This is one of those Thai food pictures you may think is grilled meat, but in reality it is the most delicious stick of grilled mushroom you’ll ever taste. These mushrooms are so lip licking good they actually taste like rib eye steak!

Got to get these at Baan Suan Pi – one of the best vegetarian food courts in Bangkok.

Red Pork and Rice (khao moo daeng) ข้าวหมูแดง

46. Thai Red Pork and Rice (khao moo daeng) ข้าวหมูแดง

If crispy pork belly, red barbecued pork, fried Chinese sausage, salted boiled egg and a ladle full of sweet red gravy sauce don’t get your heart pumping, you’re probably vegetarian.

It’s a bit of a trek, but I have a suggestion for the best khao moo daeng in Bangkok.

Ice Cream Sandwich (itim khanom pang) ไอติมขนมปัง

47. Ice Cream Sandwich (itim khanom pang) ไอติมขนมปัง

Ice cream is one of the most popular Thai desserts in the country. Biting into a soft bun filled with a few scoops of fresh coconut ice cream is always a good time!

Durian (toorien) ทุเรียน

48. Durian (toorien) ทุเรียน

Did you really think I was going to make a Thai street food list without a tribute to the ultimate king of fruits?

Impossible.

Of all the Thai food pictures, this creamy bite of ripened durian is the one that elevates me into the highest form of culinary  enlightenment. It brings back those vivid positive memories of that legendary durian buffet in Kuala Lumpur.

Roasted Bananas in Syrup (gluay tap) กล้วยทับ

49. Roasted Bananas in Syrup (gluay tap) กล้วยทับ

Ripened bananas roasted over an open bed of coals and smothered in sweet caramel like sauce is the creation of a genius. I’m not a big snacker (I prefer to save myself for entire meals), but I just can’t pass up a Thai street food stall that’s vending gluay tap!

Fruit (ponlamai) ผลไม้

50. Fruit (ponlamai) ผลไม้

Simply stated: If you aren’t taking advantage of Thailand’s outrageously abundant tropical fruit supply, you’re missing out!

If you like your fruit blended, go to Talat Nang Loeng for the best fruit shake in Bangkok.

Thai Fruit Salad (som tam ponlamai) ส้มตำผลไม้

51. Thai Fruit Salad (som tam ponlamai) ส้มตำผลไม้

Thais are the absolute masters when it comes to mixing and matching the most diverse flavors known to man.

Ordinary fruit salads are plain boring, so in Thailand they add flaming red chillies, peanuts, and a dressing that includes fish sauce, sugar and lime juice – YUMMM!

Hungry? Is your mouth watering yet?

Thanks for taking a look at these 51 Thai food pictures.

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What Thai dish really makes your mouth water?

This is an exciting week for Eating Thai Food. For starters, we’re going to be bringing you updates EVERYDAY this week.

Follow me, Dwight, around and see what I’m binging on this week around Bangkok. I’ll take you to restaurants we’ve hardly had a chance to write about, introduce you to new foodie friends, and even sneak you in with me to some private parties.

While you’re touring Bangkok virtually with me, Mark’s off this week preparing to launch a premium tour for Thai food lovers who are in Bangkok.  The new tour is called the Eating Bangkok Tour and if you sign up early you can take advantage of a special introductory price!

[Sidenote: I'm not supposed to tell you about the food tour yet, but Mark's been working his butt off to make the tour awesome and I'm not the best at keeping tasty secrets to myself. I hope whether you would just like to add some new dishes to your repertoire or need the remedial class on Thai food that you'll hang and taste the city with us.]

We want to encourage you to get lost with us this week!

Ready for an appetizer? Here’s the Bkkfatty Diary Day 1:

Vegetarian Thai Style Gravy Noodle with Faux BBQ Pork

First stop: Kuan Im Jay กวนอิมเจ 觀音齋

You’re not gonna find this hard to believe, but I overate last night. So today I skipped breakfast and by lunch time I was starving all over again.

The remedy? Tasty Thai-Chinese vegetarian food. Kuan Im Jay is located very conveniently on the half-a-soi (small street near Suk 26) on Sukhumvit 24/1, making it a short walk from the Phrom Phong BTS. This vegetarian restaurant is an anomaly in the neighborhood because it’s surrounded by sketch massage parlors.

Nevermind the neighborhood because the food’s good. I had three dishes; suki soup, Thai style gravy noodles and an eggplant salad. When I asked the waitress before ordering she said their serving size wasn’t large, but without fail she has underestimated her compatriots in the kitchen.

Vegetarian Eggplant and Faux Meat Salad

When the dishes arrived they were good sized portions. The noodle dishes had fake seafood and bbq faux pork in them which wasn’t bad. The dishes were a little lacking in flavor, but there was seasoning on hand to get them up spiced up. That was true of every dish except the eggplant salad. This dish was exceptional and I think I would come back again and order it again.

3 Dishes Cost $9 (270 THB)

Street food haven at the mouth on Bangkok's Soi Yotse

Next Stop: Elvis Suki on Soi Yotse เอลวิสสุกี้ ยศเส

Once lunch evaporated, it was back on the hunt. This time to Soi Yotse (which is ยศเส and pronounced yot-say) a tiny strip of eating in the older part of Bangkok that has been famous for a long time.

This is a place you want to adventure to in the evening because there’s not too much going on in the daytime. When you arrive at night, it’s packed! I prefer to call the strip, Soi Suki since the dish appears at many of the vendors, the most famous of which being Elvis Suki (เอลวิสสุกี้) where I ate dinner.

Good peppery, dry suki dish, but a really mediocre kua gai noodle dish (far left).

Above is a double dose from Elvis Suki. I really enjoyed having the dried suki. It didn’t seem anything like the bland veggie suki I had earlier in the day. However, when they brought the kua gai noodles out, I was immediately disappointed. The noodles were messly clumped together and the much of the dish hardly had flavor outside of the spices on the eggs.

I’m picky about this dish especially, so I was grumpy they hadn’t done it well. Oh well, next time I’ll have scallops and wrapped fish as Bangkok Glutton commanded.

The two plates cost about $3 (100 THB).

Final stop: Tongue Fun Ice Cream ทังฟันไอศกรีม

Here’s a place just a few steps down from the street food madness that’s consistently crowded. Lots of people eat in groups, choosing the 7-scoop smoking dry ice cauldrons to share with friends. Tongue Fun also has some entertaining flavors such as vodka, beer and red bull! Eerrr, um… what was I grumpy about again?

Tongue Fun's Smoking Dry Ice 7-Scoop Cauldron

As a warning, the ordering can be problematic if you don’t read Thai, but if you get one of the staff that’s not running around to help you should get ice cream before it runs out or they close at 11pm.

We’ve added all of these places to our Eating Thai Food Map!

Nam Prik – Thai chili dipping sauce!

Variations of nam prik are among the most common everyday foods in Thai cuisine.

Yet among non-Thais, nam prik isn’t nearly as famous as curries or fried noodles. So here is an ultimate guide in an attempt to make sense of the complex eating culture of Thai nam prik.

Thai Nam Prik Chili Sauce

What is Thai Nam Prik?

Nam prik is kind of like the “veggies and dip” of Thai cuisine, but instead of carrot sticks, there’s boiled bitter melon (and other vegetables) and in place of ranch dressing, it’s fermented shrimp paste and roasted chilies!

Nam prik is a very general term for any kind of spicy chili sauce that is normally eaten as a condiment or dipping sauce for fried fish and lots of boiled vegetables.

Though there are a crazy amount of different types of nam prik in Thailand, the most popular variations in Bangkok include nam prik kaphi (chili sauce with fermented shrimp paste), nam prik pla too (chili sauce with de-boned mackerel fish) and nam prik pla raa (chili sauce with fermented fish sauce).

Eating Nam Prik

Neem (Sadao สะเดา)

There seems to be no right or wrong way to eat nam prik in Thailand.

Most Thais eat nam prik along with vegetables and fish and a plate of rice – that’s the way I love it too.

There are two main and acceptable ways to go about eating nam prik.

The first is to grab a piece of cabbage or eggplant, dip it into the communal nam prik sauce and put it straight in your mouth.

Double dipping is allowed in Thai dining!

The other way to do it is to grab a vegetable or piece of fish, place it on top of your rice, dip your spoon into the nam prik and put the sauce onto the vegetables sitting on your rice. This way you are able to enjoy your vegetables along with a spoon of rice all flavored with nam prik.

I eat nam prik using a combination of both methods.

In this nam prik guide, we are going to go over a few of the most common types of nam prik.

Nam Prik Kaphi (นำ้พริกกะปิ)

Nam Prik Kaphi (นำ้พริกกะปิ)

One of the most widely available and popular forms of Thai chili dipping sauce is roasted fermented shrimp paste mixed with lots of chillies, lime juice, sugar, and fish sauce. The result is a grayish pink sauce that’s laced with chillies and vibrantly flavorful.

This is one on my favorites.

Nam Prik Pla Ra (นำ้พริกปลาร้า)

Nam Prik Pla Ra (นำ้พริกปลาร้า)

With pickled fermented fish as the main flavoring ingredient, it can take a little time to fully get used to – but you just may grow to love eating “pla ra.” The flavor is cherished in Isaan food.

This dipping sauce also includes roasted chillies, garlic, fish sauce and lime juice.

Nam Prik Pla Too (น้ำพริกปลาทู)

Nam Prik Pla Too (น้ำพริกปลาทู)

This famous nam prik is a pounded combination of mackerel fish (like in miang pla too), roasted garlic, onions and chilies, and is flavored with lime juice, fish sauce and a bit of sugar.

It’s a mild tasting nam prik that goes well with vegetables or even just plain on rice. This is the wet version, but there are also dry version that can be found.

Nam Prik Pla Too Maeng Da (น้ำพริกปลาทูแมงดา)

Nam Prik Pla Too Maeng Da (น้ำพริกปลาทูแมงดา)

One bizarre yet common ingredient in Thai nam priks is the extracted flavor from giant water beetles known in Thai as maeng da (or more technically known as lethocerus indicus).

The water beetles gives the chili sauce a metallic, almost anise like essence that slightly numbs the mouth upon eating. If you didn’t know the distinct essence came from a water beetle it would be a challenge to figure out exactly what it was.

Here’s a video about eating bugs in Bangkok where you can see the water bugs – in its pure form they taste a little like sour chicken!

Nam Prik Narok Maeng Da (น้ำพริกนรกแมงดา)

Nam Prik Narok Maeng Da (น้ำพริกนรกแมงดา)

With a name that translates to chili sauce form hell, you can expect some heat in this nam prik dipping sauce. Along with masses on chillies, lime juice, and fish sauce, this version is also includes giant water bugs.

Nam Prik Ta Daeng (นำ้พริกตาแดง)

Nam Prik Ta Daeng (นำ้พริกตาแดง)

Love fiery spice?

Nam prik ta daeng, meaning red-eye chili sauce, is basically a garnish of pounded dry chillies with a bit of fish sauce and lime juice. It’s madly spicy, will add a kick to whatever you put it on, and will probably make your eyes bloodshot.

Nam Prik Pao (นำ้พริกเผา)

Nam Prik Pao (นำ้พริกเผา)

She Simmers calls nam prik pao the “secret arsenal” ingredient for Thai restaurants.

While it can be used as a component in stir fry dishes, nam prik pao is also available at nam prik stalls throughout Thailand. It includes roasted chillies, shallots, garlic and palm sugar. Eaten straight, it reminds me of Mexican chipotle smoky chili salsa.

Nam Prik Goong Sot (นำ้พริกกุ้งสด)

Nam Prik Goong Sot (นำ้พริกกุ้งสด)

Similar to nam prik kaphi, nam prik goong sot also includes shrimp paste and the ever present pounded chillies, lime juice and fish sauce.

What I really love about this sauce are the chunks of shrimp that give it a delicious consistency and an extra delightful taste. This is a popular nam prik in southern Thailand – if you are ever in Krabi, they make it very well and Nong Joke.

Nam Prik Makam (น้ำพริกมะขาม)

Nam Prik Makam (น้ำพริกมะขาม)

Pounded tamarind pulp, garlic, chillies and a few other ingredients are what make nam prik makam so excellent. The tamarind gives it a fruity flavor like a spicy chutney.

I almost always order it from Lan Luam Dtai.

Nam Prik Ong (น้ำพริกอ่อง)

To be honest, I kind of think of nam prik ong as Thai Sloppy Joes.

Of course, the Thai version is much more flavorful and instead of eating it pressed between two buns, nam prik ong is eaten as a dip. Minced pork is combined with a tangy tomatoey sauce that incudes chillies, garlic, lemongrass and fried basil.

If you’re ever in Chiang Mai, check out Huan Huay Kaew restaurant for a good nam prik ong.

Nam Prik Noom (น้ำพริกนุ่ม)

Nam Prik Noom (น้ำพริกนุ่ม)

To me, nam prik noom is kind of like a Mexican food green salsa. Roasted green chillies, garlic and fresh cilantro are a few of the fantastic ingredients that make nam prik noom so delicious.

Unlike some of the other Thai chili sauces, nam prik noom is very un-fishy and pretty much everyone should enjoy it. Also, aside from fish sauce, nam prik noom can make a great vegetarian Thai food that’s healthy and tasty.

Nam Prik Pla Yang (น้ำพริกปลาย่าง)

Nam Prik Pla Yang (น้ำพริกปลาย่าง)

Grilled fish makes the base for nam prik pla yang. The fish is then deboned and mingled with the familiar nam prik ingredients of fish sauce, lime juice and chillies to create a wonderfully smoked fish flavor.

Eating Nam Prik

As mentioned above, nam prik is not eaten alone, but rather along with fried fish, boiled or blanched vegetables, and often plates of rice.

Here are a few things to eat along with nam prik:

Pla Too Tod (ปลาทูทอด)

Pla Too Tod (ปลาทูทอด)

Very common for traditional Thai food is pla too (mackerel fish), fried up and served along with nam prik.

Pla Kem Dat Diew (ปลาเค็มแดดเดียว)

Pla Kem Dat Diew (ปลาเค็มแดดเดียว)

Dried and deep fried is what makes pla kem dat diew so tasty, and the entire thing is edible including the bones, skin and flesh. Taking a bite is like biting into a potato chip, just much more flavorful, especially when dipped in a nam prik of choice.

Pla Kem Tod (ปลาเค็มทอด)

Pla Kem Tod (ปลาเค็มทอด)

Similar to pla too tod, this version is salt cured and then deep fried. The deep saltiness ingrained into the fish paired with the crunchy exterior gives each bite a salty kick.

Goon Chiang (กุนเชียง)

Goon Chiang (กุนเชียง)

Even Chinese salty sausage is popular with nam prik. Porky and oily, some choose to ditch the vegetables altogether and go with greasy pork sausage!

The sausage is similar to a few of the items on the enticing Chinese street cart.

Pak Dtom (ผักต้ม) – Boiled Vegetables for Nam Prik

Pak Dtom (ผักต้ม)

Boiled vegetables are what make eating nam prik normally a healthy Thai food option.

Boiled vegetables for nam prik

For takeaway, you’ll be able to select a bunch of different green and natural veggies, pile them on a plate and bag them up.

At restaurants, nam prik will be served with whatever vegetables the restaurant chooses – both raw and cooked.

• Cucumbers (Taeng Gwa แตงกวา)
• Thai Eggplant (Makua มะเขือ)
• Neem (Sadao สะเดา)
• Bamboo Shoots (Nor Mai หน่อไม้)
• Thai Bitter Melon (Mara Kee Nok มะระขี้นก)
• Cauliflower (Galam Dok กะหลำ่ดอก)
• Humming Bird Tree Flowers or Sesbania Grandiflora (Dok Khae ดอกแข)
• Okra (กระเจี๊ยบ)
• Winged Bean (Tua Plu ถั่วพลู)
• Longbeans (Tua Fuk Yao ถั่วฝักยาว)
• Cabbage (Galam Bplee กระหลำ่ปลี)
• Mustard Greens (Pak Gwang Toong ผักกวางตุ้ง)

These are by all means not all the vegetables you may encounter, there are so many more.

Whether you grab some nam prik from a local market or if you order a nam prik platter at a sit down Thai restaurant, remember to include it as a main dish, right up there with the most famous of curries and stir fries!

Heng Chun Seng (เฮ้งชุนเส็ง)

You may have been served tom yum goong from an elevated donut-shaped metal bowl with a candle in the middle, but at Heng Chun Seng (เฮ้งชุนเส็ง) they serve rich beefy soup smoldering hot by a fiery furnace in the center!

They specialize in something known as “maw fai หม้อไฟ“ which directly translates to “fire pot,” – and that’s about as accurate as anyone could describe it.

She’s the master, in charge of handling the precious vault of beef

While pork is much more popular in Bangkok, beef is what Heng Chun Seng (เฮ้งชุนเส็ง) is really famous for.

It’s not that tough chewy beef, but rather fall apart tender thumb sized chunks of boiled beef (neua toon), just like what they use to flavor my favorite Thai beef noodles.

Fire Pot (Maw Fai หม้อไฟ)

We ordered our fire pot (maw fai หม้อไฟ) packed with chunks of beef and beef balls mixed with morning glory and submerged in their signature carnivorous broth.

A few bowls of rice to go with the main dish and a self-mixed side of sauce which included chili flakes, vinegar and a splash of fish sauce, and we were ready to start fishing.

Rice, chili sauce, and of course, some extra beef!

I found it easiest to grab some beef and morning glory, place them on top of my rice and then scoop on some chili for extra flavor. Then I’d dip my spoon in the communal fire pot every few bites to make sure I was taking full advantage of the fragrant soup.

If you happen to finish all the beef, but still want more (like we did), you can always order another plate of beef or bowl of morning glory to add to the still hot soup.

The broth was slightly sweet, perfectly salty and the generous addition of fried garlic slivers was the flavor that really made me happy.

Bangkok’s Fire Port Restaurant – Heng Chun Seng (เฮ้งชุนเส็ง)

The Bottom Line

Eating beef soup from a fire pot (maw fai หม้อไฟ) is pretty unique, it’s not all that common in Bangkok and this place does it extremely well. They are nearly always busy and if you go at peak times you may even have to wait for a table. The majority of the restaurant sprawls onto the sidewalk, but they also have an air-conditioned side room.

If you like beef soup, with real meat flavor, you’ll really enjoy this!

Heng Chun Seng (เฮ้งชุนเส็ง)

Address: 133 Thanon Sunthon Kosa, Khlong Toey, Bangkok 10110
Phone: 0-2249-2329
Hours: Monday – Saturday: 6 am – 5:30 pm, Sunday close at 5 pm
Prices: 1 fire pot, extra beef and extra morning glory, plus 5 bowls of rice came to 255 THB (for 3 of us) – expect to spend 50 – 100 THB per person

133 ถนนสุนทรโกษา แขวงคลองเตย เขตคลองเตย กรุงเทพฯ 10110

How to Get There

Heng Chun Seng (เฮ้งชุนเส็ง) is located on the edge of Khlong Toey Market. It is closest to Queen Sirikit MRT station, and from there you can either walk (probably 15 – 20 minutes and you’ll need to walk through the market) or jump in a quick taxi.

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The one finger carrying strap

One thing that’s very noticeable after spending any amount of time in Thailand is the heavy use of plastic bags – all sizes and shapes.

In fact, one of the Thai culinary life skills is being able to tie a plastic bag with a rubberband that includes a nice little air bubble at the top (to make it beautiful, of course).

This brings me to my next point: there are lots of unwritten rules in Thailand and one of them has to do with plastic bags – and though this rule goes for everything – it happens to always pop-up in the food sector.

For lack of any better ways to put it, I simply call it the “one finger rule.”

Bagged and bagged again

Thailand’s One Finger Policy

Whatever you purchase, no matter how big or small or what size or shape, it must be packaged in a plastic bag or wrapper to make it carry-able by just a single finger.

Now due to weight, you may or may not be able to carry it with just one finger, but it must be possible for one to carry it with just one finger.

Can you carry a bottle of juice or a cup with just one finger? Not unless it has a handle. So that’s why nearly all beverages are put in plastic bags (or sometimes one finger carrier straps as pictured at the top).

Ice is put in plastic bags, drinks are put in plastic bags, sauce is put in plastic bags, and even bags are bagged in plastic bags.

As long as whatever you sell or whatever you buy is bagged and bagged again until you’ve got something that can be carried by one finger, you’re good to go!

And you know what the funny thing is?

I’ll often go shopping at the market and accumulate a bunch of diffferent things and realize how convenient it is to have a drink hanging from one finger, some mangoes on another finger, and a few skewers of sai krok dangling from my index finger – all because the vendors followed the rule!

Khao Tom 3/1 in Yaowarat, Chinatown, Bangkok, Thailand

I was recently wandering around Yaowarat with Paul from Walk Fly Pinoy and I wanted to hit up my old go-to-spot for delicious food at all times – the legendary Jaow Restaurant.

Unfortunately, due to construction, the restaurant that normally includes dishes that are sprawled out onto the sidewalk in an amazing display, was gone (I think they’ve relocated, but not sure exactly where).

Across the streets there’s a similar place that serves a mind boggling array of prepared Thai Chinese dishes, and so we crossed the street for a taste of Khao Tom 3/1 (ข้าวต้ม 3/1).

pla kahpung neung manao (steamed barramundi in lime and garlic sauce ปลากะพงนึ่งมะนาว)

The pla kahpung neung manao (steamed barramundi in lime and garlic sauce ปลากะพงนึ่งมะนาว) was begging to be chosen, despite the other tempting dishes.

Khao Tom 3/1 (ข้าวต้ม 3/1)

The fish was excellent, a little cold from having sat out for a while, but the flavor was absolutely marvelous. Not too sweet, but excitingly sour and awesomely flavored with raw garlic and chillies.

It was the perfect style of pla kahpung neung manao for me, similar to Lan Thung Khao Tom Hua Pla.

Our little fishy friend went down real well!

Deliciousness!

The fish mingled with raw garlic, fresh sliced chillies, and a little cilantro over rice was absolutely delightful.

pad pak bung fai daeng (stir fried morning glory ผัดผักบุ้งไฟแดง)

Khao Tom 3/1 will also stir fry a number of dishes they have on hand if you’re interested in something fresh. I reverted back to one of the classic – pad pak bung fai daeng (stir fried morning glory ผัดผักบุ้งไฟแดง).

Again, it was the garlic, and lots of it, that made this plate of morning glory so wonderful.

boo pad pongali (crab in yellow egg curry ปูผัดผงกะหรี่)

The boo pad pongali (crab in yellow egg curry ปูผัดผงกะหรี่), was equally as beautiful as the fish, but due to a schedule packed with a few more restaurants and an awesome dessert stall, we opted out of stuffing ourselves until immobility at the first restaurant.

They will be relocating soon, just down the road a few steps

The Bottom Line

Khao Tom 3/1 serves an outstanding repertoire of dishes that are pre-prepared and also a few dishes that can be cooked as ordered. Located on the side of street in busy Yaowarat with construction going on and speedy Vespas cruising past, it’s not the best atmosphere, but the food is top notch.

If you eat here, keep in mind you’ll need to sit on the side of the street or sidewalk.

Khao Tom 3/1 (ข้าวต้ม 3/1)

Hours: 24 hours daily!
Prices: The meal we ordered came to 160 THB, a very reasonable price for a whole fish (small sized), plus 1 vegetable, 2 rice, 1 pepsi and 1 water
Phone: 086-688-9023, 088-670-2112

ข้าวต้ม 3/1
เปิด 24 ชม.
โทร. 086-688-9023, 088-670-2112

How to Get There

The restaurant is located in Yaowarat on the corner of Charoen Krung and Soi Plaeng Nam.

Note: Khao Tom 3/1 will be moving to a new location, just down street from where they are now – but not sure exactly when they’ll make the move.

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For being next to a cemetery, they serve some pretty good Isan food!

Hospitals, yes. Schools, yes. Parks, yes.

But a cemetery?

You’d never search in Bangkok for a food street next to a graveyard, would you?

Years ago, the first time I ever went to this popular Silom Isan street restaurant, it was so dimly lit, I didn’t even know we were sitting adjacent to a cemetery.

But if you look closely across the street and through the creepy concrete fence into the mysterious darkness, there you’ll see ancient grave stones.

I’m just joking, it’s not really that scary. Plus the delicious Isan food really lightens the mood.

Sprawling nearly 50 meters along the sidewalk, filled with tables and hungry diners, is cemetery eats (Larb Bpet Yasothon ร้านลาบเป็ดยโสธร – ตรงข้ามสุสาน)!

This is where the magical cooking happens!

The food is all prepared on the far left hand side of the establishment from a series of about three street food carts all connected and sheltered by extra umbrellas.

The table tops are jam packed with cooking utensils, mortar and pestles, and ingredients; Bags and baskets filled with more ingredients hang from the rafters of the carts – there’s not a square centimeter of empty counter space.

This is what you call a packed out street stall!

The dining tables are nice, of the foldable shiny metal variety, and protected from the elements by tarps sealed with Saran wrap (at least the rain threatening night I was last there).

The menu includes the full Isan food repertoire.

Nam tok moo (grilled pork salad น้ำตกหมู)

Gai yang, pla pao, som tam (green papaya salads of all varieties), yam talay, larb, tom saap, and tom yum being a few of the popular choices.

The nam tok moo (grilled pork salad น้ำตกหมู), was alright, but I’ve had better.

This being Thai street food, you can’t really judge a single dish – simply because I may have gotten the chewy piece of pork this time – it’s just the way it goes sometimes. But the dressing was perfect.

Som saap moo (sour Isan soup ต้มแซบหมู)

For soup we ate the tom saap moo (sour Isan soup ต้มแซบหมู), a pig filled porky broth bursting with flavor.

At the bottom of the bowl were succulent, long boiled, thumb sized chunks of pig that were so tender an infant could probably eat them.

Larb Bpet Yasothon ร้านลาบเป็ดยโสธร (ตรงข้ามสุสาน)

A standard to any Isan meal is a plate of som tam (green papaya salad ส้มตำไทย).

Using fresh ingredients, I thought they did an excellent ratio job here – big chunks of tomato, long beans, and lots of roasted peanuts.

Grilled chicken (gai yang ไก่ย่าง) at Cemetery Street Stall!

I seem t0 rarely eat grilled chicken (gai yang ไก่ย่าง), but somehow in the month of October I went on a marathon of grilled chicken, aslo eating at Sabai Jai Gai Yang.

Each place has great grilled chicken, here being mostly tasty chicken wings served. They are nice and juicy!

The Bottom Line

Sprawling down the sidewalk, across the street from a creepy cemetery, and just off busy Silom road, the street food ambiance couldn’t be much better.

It’s nearly always packed and rightfully so, because the Isan food is top notch.

Show up for dinner and you’ll probably have to share a table.

Larb Bpet Yasothon ร้านลาบเป็ดยโสธร (ตรงข้ามสุสาน)

Prices: There were 2 of us that ordered this meal and our bill came to 280 THB, including 3 plates of sticky rice and about 3 bottles of water and ice.
Hours: 3 pm – 10 pm (closed on Monday) – I’d show up somewhere between 5 pm and 8 pm
Address: Silom 9, Bangrak, Bangkok 10500
Phone: 08-1754-9867 (don’t worry, no reservations needed)

ร้านลาบเป็ดยโสธร (ตรงข้ามสุสาน)
ซ.สีลม9 บางรัก กรุงเทพ 10500
โทร. 08-1754-9867
เปิด 15:00 – 10:00 น. หยุดทุกว้นจันทร์

Graveyard Isan restaurant in Silom, Bangkok, Thailand

How to Get There

Larb Bpet Yasothon is located on Silom Road and Soi 9 (which is also known as Soi Yasothon), just west of the big intersection of Silom Road and Naradhiwas Rajanagarindra.

You can take the BTS Skytrain to Chong Nonsi station, exit heading towards Silom Road, make a left, walk just one block until you see Silom Soi 9 (Yasothon), make a left, and the street side restaurant is on your left hand side.

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Bangkok Restaurants of 2012

Thank you for being a part of EatingThaiFood.com!

2012 was yet another year of productive Thai food eating.

In addition to getting to dine at some fabulous Bangkok restaurants this year, I was also able to do quite a bit of exploring, while creating a Bangkok video and travel guide.

But back to the food, here are my personal choices for the top 10 Bangkok restaurants I ate at in 2012.

Rod Ded Isan restaurant (ร้านอีสานรสเด็ด)

1. Rod Ded Isan restaurant (ร้านอีสานรสเด็ด)

Located just a 5 minute walk from Victory Monument BTS station and opposite the street from King Power complex, Rod Ded Isan restaurant is in a good location and serves outstanding Isan food.

Som tam (green papaya salad ส้มตำ) is a must, but also try their yam woon sen (mungbean noodle salad ยำวุ้นเส้น), and tom saap sekong moo (pork ribs soup ต้มแซ่บซี่โครงหมู).

Due to their convenient location, this is one Bangkok restaurant I frequent, and have never been disappointed.

Heng Chun Seng (เฮ้งชุนเส็ง)

2. Heng Chun Seng (เฮ้งชุนเส็ง)

Bangkok locals mainly go to Heng Chun Seng (เฮ้งชุนเส็ง) to get a maw fai (fire pot หม้อไฟ) full of beef soup, which is what they’ve become most famous for.

A flaming pot of tender beef soup is brought to your table to be eaten with rice. Make sure you spice up your beefy soup with chili flakes and vinegar!

Larb Bpet Yasothon (ร้านลาบเป็ดยโสธร – ตรงข้ามสุสาน)

3. Larb Bpet Yasothon (ร้านลาบเป็ดยโสธร – ตรงข้ามสุสาน)

Dominating the sidewalk of Silom 9, and across the street from a graveyard, is the popular Larb Bpet Yasothon (ร้านลาบเป็ดยโสธร – ตรงข้ามสุสาน) Isan street food restaurant.

They made the list of best Bangkok restaurants because everything they make is spectacular. Their som tam (green papaya salad ส้มตำ) in particular is  massively good and always prepared with fresh ingredients. Their gai yang (grilled chicken ไก่ย่าง) is also a hit.

Gold Bay Leaves

4. Gold Bay Leaves

Once a hotel chef, Mr. Chai Boonlert now commands his own kitchen called Gold Bay Leaves which is partly indoors and partly outdoors along the sidewalk.

His menu includes both Thai dishes and even a few western pasta dishes that I must say are pretty good, although I prefer his Thai food.

Just about everything I’ve had has been good, but I’d recommend the neua yang (grilled sirloin) and the pad makua muang (stir fried purple eggplant ผัดมะเขือม่วง).

Som Tam Khun Gan (ส้มตำคุณกัญจณ์)

5. Som Tam Khun Gan (ส้มตำคุณกัญจณ์)

Som Tam Khun Gan (ส้มตำคุณกัญจณ์) is a local favorite neighborhood Thai restaurant located down Sukhumvit 101/1 a few kilometers from the main street. The restaurant is truly a Thai food oasis, almost having the feeling of being on the beach.

The menu is packed with Isan dishes, stir fried dishes, and seafood dishes, all of which are prepared extremely well. The pla chon lui suan (snake head fish with vegetables ปลาช่อนลุยสวน), though ugly, is mouthwatering good. Also try their pra goong (shrimp salad พล่ากุ้ง), a tasty shrimp salad.

The Local Restaurant Bangkok

6. The Local Restaurant

Chef Cann, with his restaurant The Local, has aimed to serve a menu of traditional Thai food (video) that includes flavors and dishes his mom prepared at home. Along with home style dishes, he also uses a few recipes from the Royal Thai kitchen.

I especially enjoyed the gaeng run juan (lemongrass beef salad แกงรัญจวนเนื้อ), pak miang pad kai (a southern leafy vegetables fried with egg), and gaeng kua gai bai som pan kee maa (coconut based chicken curry with orange leaves แกงคั่วไก่ใบส้มแป้นขี้ม้า).

For a sit down Thai restaurant, The Local is a great choice!

Khao Gaeng Ruttana (ข้าวแกงรัตนา) – Bangkok Restaurant

7. Khao Gaeng Ruttana (ข้าวแกงรัตนา)

This ancient Thai Chinese khao gaeng (rice and prepared curries) restaurant in Bangkok’s Nang Loeng Market, attracts quite a crowd during the lunchtime hours.

You’ve got to just pick and choose whatever looks best, but it’s best to go on the early side because they quickly run out of the best dishes.

Try any kind of fried fish and the lun boo (creamy crab หล่นปู).

Yong Lee (ย่งหลี)

8. Yong Lee (ย่งหลี)

Yong Lee (ย่งหลี) is a Thai Chinese shophouse restaurant that’s located just a stones throw from Phrom Phong BTS Station. When you taste their food, you know it was cooked with passion.

Dishes are tasty and meaty. Try their famous slow cooked beef tongue stew, boo jaah (crab cakes ปูจ๋า), and the pla kapong pad prik dam (stir fried barramundi fish with chili sauce ปลากะพงผัดพริกตำ).

Ran Gaeng Pa Sriyan (ร้านแกงป่า ศรีย่าน)

9. Ran Gaeng Pa Sriyan (ร้านแกงป่า ศรีย่าน)

Ever since I ate at Ran Gaeng Pa Sriyan (ร้านแกงป่า ศรีย่าน), I’ve been dreaming about eating there again. While they specialize in northern Thai jungle curry, there are lots of tempting dishes on the menu.

The food is prepared using lots of ingredient combinations, plenty of flavorful herbs, and an abundance of fresh chillies. They serve spicy food, and if you like hot, you’ll be drooling at this restaurant.

You’ve go to try their gaeng pa (Thai jungle curry แกงป่า), but my absolute favorite was the nok sab pad kee mao (minced quail in chillies นกสับผัดขี้เมา).

Home Cuisine Islamic Restaurant in Bangkok

10. Home Cuisine Islamic Restaurant

Home Cuisine Islamic Restaurant is a nice little restaurant serving Thai Muslim food with a mixture of Persian and Indian flavors as well.

Though I only went to sample two versions of Thai biryani (video), the whole menu looked pretty decent. It’s a sit down restaurant, so prices aren’t overly cheap, but the food is really good quality.

The goat biryani, with a huge meaty bone of goat, was excellent. It was served with some kind of Indian tasting pickle and a killer green sauce.

Remember to grab a free copy of the Bangkok $1 Menu if you don’t already have one, and for exclusive Thai food tips, check out the Eating Thai Food Guide.

Finally, have an awesome 2013 and we’ll see you for many more delicious meals to come!

Ratchaprasong Thai Food (ราชประสงค์ ไทยฟู้ด)

I think this Bangkok street stall is as photographed as the Grand Palace!

If you’ve spent time in Bangkok, or even if you’ve just visited for a few days, you’ve undoubtedly passed these street food stalls just outside Central World shopping center (เซ็นทรัลเวิลด์).

I’ve eaten here numerous times, but have just failed to write anything. So finally, here it is, one of the most popular and possibly the most easily accessible street restaurant in all of Bangkok: Ratchaprasong Thai Food (ราชประสงค์ ไทยฟู้ด).

Thousands of pedestrians stop to admire this Thai street food!

Located in one of the busiest locations for foot traffic in all of Bangkok, the series of Thai street food restaurants just outside of Central World shopping center, attract the masses.

Everyday thousands upon thousands of tourists and locals as well make the trek from Siam to Pratunam market (video) area, passing, taking photos, and admiring the jaw dropping grills on display.

Bangkok street food at Central World

During the daytime, the section of sidewalk is filled with clothes vendors and small street food stalls, but starting at 5 pm each day, the scene shifts to much more impressive and tasty things.

There are about 5 or so restaurants that take control of the sidewalk, all of them serving just about the same menu.

I personally go to the first stall closest to Central World, known as Ratchaprasong Thai Food (ราชประสงค์ ไทยฟู้ด), mostly because the owner and the crew of staff are all extremely friendly.

Duck beaks?

Among the selection on the menu are grilled duck beaks.

They don’t look that good, but they do make an exotic, and pleasantly tasty Thai dish.

How could anyone not want to stop here and eat?

From the appearance of the street stall, one may assume that the chickens have been cooked by electrocution. However, they are most likely just grilled!

Classy dining atmosphere

Classic Bangkok fold up tables are lined up along on the sidewalk cafeteria style.

It’s not exactly a peaceful dining experience; Traffic roars in all directions, pedestrians never stop, and both the heavy smoke from the grills and the fumes from the vehicles makes the air far from fresh.

People tend to eat and go quickly, it’s fast paced street food!

Grilled Snakehead Fish (pla chon pao ปลาช่อนเผา)

The main attraction for me is the grilled snakehead fish (pla chon pao ปลาช่อนเผา).

They are by all means not the most attractive creatures in the world, but what they lack in their looks, they sure make up flavor wise.

Thai vegetable plate

Like all Isaan restaurants, you’re first served a plate of raw vegetables: cabbage, long beans, cucumbers, and sweet basil.

The meal from above

We went a little light, just ordering the basics, as I was most interested in eating a snakehead fish.

Grilled Chicken (gai yang ไก่ย่าง) at Central World street food stalls

We also got a half a grilled chicken (gai yang ไก่ย่าง), which in my opinion was just a little dry (perhaps it got electrocuted?), not as good as the chicken from Sabai Jai Gai Yang.

That’s just sort of the luck of the draw when you eat Thai street food – I’m sure other chickens on the skewer were more juicy and moist.

Nevertheless, it was a good and meaty chicken for those that aren’t interested in the grilled fish.

Som tam (green papaya salad ส้มตำ)

Som tam (green papaya salad ส้มตำ), is of course a must.

While I wouldn’t rate it as good as the som tam at Silom’s graveyard street stall, it’s pretty good.

Another great thing about Ratchaprasong Thai Food (ราชประสงค์ ไทยฟู้ด) is when you ask for spicy, they won’t fail to deliver.

Hot means hot – no joking!

Flaky, moist, and flavorful: Roasted Snakehead Fish (pla chon pao ปลาช่อนเผา)

Finally to the main attraction, the roasted snakehead fish (pla chon pao ปลาช่อนเผา).

Stuffed full of lemongrass and rolled in salt before being slow roasted over the fire, the fish was excellent. It was moist, flaky, and the sauce was particularly wonderful.

Grilled fish and sticky rice is the best reason to go to the street food stalls outside of Central World!

Bangkok traffic on Ratchaprasong

Here’s a quick shot of the traffic at 5:30 pm in Bangkok at Ratchaprasong intersection.

Ratchaprasong Thai Food, Bangkok, Thailand

And here’s one last photo of the busy pedestrian sidewalk that flows right next to the hot grill.

Ratchaprasong Thai Food (ราชประสงค์ ไทยฟู้ด)

The Bottom Line

Part of any street food dining experience is the ambiance, and the stalls outside of Bangkok’s Central World offer an extremely fast paced environment for a meal.

Like any business, it’s all about location, and they perhaps have the best Bangkok street food location. Also, their trophy grill packed with slow roasting creatures is simply irresistible, a Bangkok attraction in and of itself.

As for the food, it’s not the best in Bangkok, but it certainly is tasty Thai street food that’s very worth eating, and extremely convenient.

Ratchaprasong Thai Food (ราชประสงค์ ไทยฟู้ด)

Like I mentioned above, there are about 5 different stalls to choose from, but I prefer the very first stall, which is closest to Central World. The staff is nice and friendly, and I think the food looks the best.

Hours: 5 pm – 2 am daily
Prices: 100 – 200 THB per person for a full meal, the meal we ate above came to 300 THB
Address: Sidewalk outside Bangkok’s Central World shopping center

How To Get There

Take the BTS to Chit Lom station, walk towards Ratchaprasong road and cross the street over to Central World. Walk all the way past Central World on your way to Pratunam, and it would be impossible to miss these Thai street food stalls (only begin at 5 pm).

View Bangkok Eating Thai Food Map in a larger map

Video:

Finally, here’s the full video of the restaurant, which you’re going to love (just press play below)!

Thai Maeng Da Water Bug แมงดา

Nothing like some giant bugs for snack!

These giant water bugs, known in Thai as maeng da (แมงดา), are quite commonly eaten throughout Southeast Asia.

In Thailand their essence is mostly extracted and added to chili based nam prik sauces. However, it’s also common to consume these creatures lightly boiled or deep fried and then salted heavily.

This particular lady was proudly serving her trophy catch of the day, and I just couldn’t resist the opportunity for a nourishing snack.

Can snacks get better than this?

Maeng da (แมงดา) giant water bugs look like giant cockroaches, except they are a little nicer looking. They are often about 2 – 3 inches in length.

Before consuming, take off the wings

1. Wings

The first step is to grab a bug out of the bag.

Then, the tough and inedible wings must be detached from the body. Grab the wings, pull them off, and throw them away.

Separate the body from the head

2. Pull Off The Body

Next, you have to disconnect the body from the head.

To do this simply pull and bend until the body neatly comes off the head. You may notice some juice that oozes out as you squeeze and pull. Also, there may be a few sticky strings of saliva like juice that are extracted during this procedure.

3. Eat the Body

It’s now time to eat the body. Suck all the meat out of the body, until it’s all gone.

In my opinion the bottom part of a maeng da (แมงดา) giant water bug tastes like watery scrambled eggs with a strong black liquorice flavor (characteristic of these kinds of bugs).

Head meat from a maeng da (แมงดา) bug

4. Eat the Head

After that fulfilling bite of the body, it’s time to move on to the head.

If you can’t bite through the tough head, go ahead and use your finger to fish out the chunk of edible meat. While the body tastes like watery scrambled eggs, the head tastes like mushy crab, but with that same pungent liquorice flavor.

That’s all there is to it!

So next time you spot some maeng da (แมงดา) bugs, you can’t use the excuse “I don’t know how to eat them!”

Have you eaten them before?

Thai khao lam (ข้าวหลาม)

Of the never ending list of Thai desserts and khanoms, khao lam (ข้าวหลาม), in my opinion, should rank pretty high up.

And even for being a person who’s nearly always thrilled to fill myself on the main dish without touching dessert, I can always make space for a few bites of khao lam.

Roasted Khao Lam (ข้าวหลาม) in Thailand

What is Khao Lam (ข้าวหลาม)?

There are two main versions, one made with normal white sticky rice, and the other made with black sticky rice (khao neow dam). I prefer the latter.

The sticky rice is mixed with sugar, sweet red beans, and coconut cream and then stuffed into cylinders of hollow bamboo. The tubes filled with goodness are then slow roasted over coals as they slowly cook and the ingredients mingle together.

Khao lam (ข้าวหลาม) is not always easily available in Bangkok, but it’s very popular to purchase in Nakhon Pathom and Bang Saen, both about an hour from central Bangkok.

Cutting open a bamboo stick of khao lam

As soon as you order a baton of khao lam (ข้าวหลาม), the vendor gives it a swift whack with a hammer or knife, making it convenient to pry open the bamboo and dig into the treasure.

A perfect tube of Thai khao lam (ข้าวหลาม)

Hiding in the tube is a lump of delicious sticky rice cake!

The top part is custardy, extremely rich, quite sweet, and really good. The bottom is less sweet and the grains of rice tend to be a little more separated from each other.

The mixture of both the head and the tail creates a perfect harmony. It’s sweet and creamy and there’s an earthy element from being slow cooked in bamboo.

Perhaps the only thing that could make khao lam better is if there was a durian version – which I have yet to see, but have contemplated asking a vendor to make me a special batch.

Be careful, khao lam (ข้าวหลาม) is like a meal in itself; Eat a couple bamboo pipes without thinking about it, and you’ll find yourself stuffed, and happy too!

Price – 20 THB

And here’s a video of khao lam… Enjoy!

(If you can’t see the video, click here to watch it on Youtube)

Cassava bushes – normally the tuberous roots are eaten

If it’s available for sale, it must not only be edible, but also appetizing to someone.

That’s what I eat by, and that’s what I’ve subscribed to for years.

Sure, the bacteria and sanitary conditions differ from place to place, but BEYOND those concerns, the actual ingredients used in cooking should normally be humanly safe to consume regardless of location or culture.

When I lived in DR Congo the staple everyday vegetable was cassava leaves (known as pondu in Lingala), which I learned to really enjoy eating and my family ate nearly everyday.

Cassava leaves are toxic in raw form, but after a process of boiling and cooking, they become safe (and delicious) to eat – and millions of Congolese eat this vegetable daily.

Puffer fish, another big-wig when it comes to potential life-threatening delicacies, is lethal if not prepared in the correct manner. Nowadays however, the Japanese chefs that serve the fish, are trained and certified in their craft.

Wild, weird looking, mushrooms are not exactly something to experiment with either.

Khao Neow Kloi (ข้าวเหนียวกลอย) – Sticky rice with intoxicating yam

Khao Neow Kloi (ข้าวเหนียวกลอย)

Mango sticky rice, or the even better version with durian, is one of the most recognized and beloved Thai desserts.

But there’s another version known as Khao Neow Kloi (ข้าวเหนียวกลอย) that’s sweet and tempting, but poison to the stomach.

I had heard about this eerie Thai dessert a number of times, but had never sampled it. One Thai market vendor had warned me that she had fallen ill, vomiting and nauseas after eating some.

“But why would they sell it, if it’s such a hazard?” I had wondered.

Then finally the day came when I had a cute little plastic container full of khao neow kloi sitting right before me in my apartment purchased from a street vendor.

I took a bunch of photos, but started to get nervous about tasting it. Insects are bugs, and other weird things are fine, but something called an intoxicating yam?!

“Why would I want to take a bite of something known to make people throw-up,” I was battling in my mind – and yet I was still wildly curious as to the attraction.

I got my spoon and took a tiny bite, just enough to taste it, but far from a full mouthful.

It was good.

The same sweet sticky rice as other Thai desserts, the accent of tropical coconut in both fresh and cream states, and the kloi which was crispy like an apple and gently sweet like a yam.

Despite the pleasant flavor, I was honestly afraid to eat more.

Apart from a moment of placebo fostered dizziness (I think?), I didn’t throw up or suffer any side effects – but then again, I only took one bite, and I’m hopefully they had cooked it with the correct procedure.

Intoxicating Yam (Dioscorea Hispida)

At the time of eating, I knew just about nothing (apart from a few stories) about “kloi (กลอย),” and it wasn’t until researching out of curiosity that I learned a little more.

The scientific name is “dioscorea hispida,” while it’s commonly referred to as an “intoxicating yam.”

There’s very little information written in English about this mysterious tuber, but I did eventually find some solid information from a book called Root Crops.

The yam is indeed extremely toxic and has been known to be eaten as a famine food in the Philippines when the rice harvest fails.

Intoxicating Yam with Sticky Rice – Khao Neow Kloi (ข้าวเหนียวกลอย)

Here are a few CRAZY things:

• Cooking process involves cutting it into pieces, burying the intoxicating yam in ashes for a day, soaking it in salt water for another few days, repeating this process a few times, and then boiling the life out of it.
• In the past (and perhaps still today), the yam after being cooked, is then fed to dogs to see if it’s safe to eat (WOW).
• It’s been used as an insecticide
• It’s also been used as poison on the tip of arrows for hunting!

(information referenced from Root Crops 2nd Edition)

Seriously? And it’s used in a Thai dessert too!

Glad I only took a tiny bite.

You’re wondering why this yam wasn’t discarded long ago as a non-edible, along with a host of other things that a human probably tried and died long ago, right?

I don’t have an answer – I honestly have no idea either.

Conclusion About Eating Poisonous Food

Khao neow kloi (sticky rice with intoxicating yam) is FAR from the beaten menu, and it would be quite a challenge to randomly stumble into this dessert while blindly taste testing delicious things in Thailand. There’s nothing to worry about!

Don’t fear, those street food pick-and-choose excursions will probably be 100% cooked with safe to consume ingredients.

To be honest, I consider us all to be quite fortunate to be on the end of a trial-and-error food research process that has spanned thousands of years.

Just think about all the humans throughout history that have lost their lives as a result of food cultivation experimentation.

So there you have my encounter with Thailand’s infamous rare dessert that happens to be poison.

What do you think? Would you try Khao Neow Kloi (ข้าวเหนียวกลอย) – though I can’t recommend it!?

Pad Kra Pao Gai Kai Dao (ผัดกะเพราไก่ไข่ดาว)

Pad Kra Pao Gai Kai Dao (ผัดกะเพราไก่ไข่ดาว)

Perhaps the most popular item on the Bangkok $1 menu is a choice of meat stir fried with Thai holy basil.

Though it’s possible to just get the dish over a bed of rice, a fried egg on the side is the icing on the cake. That rich runny yolk elevates any plate of pad kra pao to near heavenly status.

Street food marketing

No food marketing strategy is as effective as grilling large quantities of food along the sidewalk, and the street food stalls just outside Central World know what they’re doing!

Jok (โจ๊ก) vendor

Jok (โจ๊ก, pronounced joke), or the Thai version of congee also known as rice porridge, is about as comforting as a Thai breakfast can come.

While it’s available at some famous sit down restaurants like Jok Samyan, it’s more of a dish that people prefer to grab for takeaway. It’s a dish that makes one want to curl into a fetal position while watching a movie and drinking a cup of tea (maybe that’s why it’s often taken away?).

I didn’t first care for jok that much, I thought it was a little on the wimpy side and preferred to eat something more filling and spicy, but after eating it a number of times for breakfast recently, I can honestly say that I’m quite a converted fan now.

The cart that produces it all!

Within just about every morning market in Bangkok you’ll find at least one jok (โจ๊ก) vendor.

Still cooking jok over charcoal for a lovely smoky flavor

Jok (โจ๊ก) can be cooked on a stove, but I prefer when it’s cooked over charcoal, giving the rice a slight grilled smoky flavor. Here are a few pots of jok on the fires in different thickness stages.

Assembling jok for takeaway

Morning jok vendors can get quite busy, it being a very popular Thai breakfast dish to eat in the morning.

Pork and pig parts

While you could order it meatless, pork normally plays a significant part in any bowl.

Minced pork meatballs and slices of liver are the two most common pork additions. The vendor normally pre-cooks the meat and then adds them to each order.

Jok to-go

Plastic bags are of course used for takeaway, and since jok is piping hot when it’s served, the bags are placed into metal cans before being tied with a rubberband, placed in another plastic bag, and handed to you.

About to dig into my morning jok

Upon arriving home, the next step is to find a bowl, empty the contents of the plastic bag into the bowl, garnish with a few pieces of fresh ginger and onions and season with a little vinegar (however much desired), and dig in!

Morning (or even evening) Jok (โจ๊ก) is available throughout Bangkok, often from street stalls.

If you’d like to come to this spot, it’s located in the Talat Mahasin Market on Sukhumvit 101/1. On Soi 26 make a right, and then make a first left and the stall is right on the corner in the morning from about 6 am – 8 am.

View Bangkok Eating Thai Food Map in a larger map

Pla meuk ping (ปลาหมึกปิ้ง) cart in Bangkok

All over the streets of Bangkok you’ll find mobile carts selling a fishy (more like squiddy) snack known as pla meuk ping (ปลาหมึกปิ้ง).

Similar to moo dad deaw, it’s often hanging on a food clothesline, displayed for passerby’s to acknowledge, while at the same time air drying in that wonderful Bangkok air.

Which squid will you be choosing?

Pinned up, you have a choice of which squid and size to choose from, the bigger ones costing more.

Pla meuk ping (ปลาหมึกปิ้ง)

After you order your squid snack, the vendor will unpin it, and toast it over hot charcoal. This gives the squid a nice fiery flavor, makes it hot and cooked through.

Pushing it through the flattener

He then runs the squid through a flattening device, fully stretching it out and making the squid tender enough to bite through (though still chewy).

Thai squid snack

You can either eat your Thai squid snack plain, or grab a little plastic bowl full of sweet Thai chili sauce with a garnish of crushed peanuts. The sauce adds some tang to your salty squid.

You’ve got to like both fishy things plus chewy things to enjoy pla meuk ping (ปลาหมึกปิ้ง), and if you do, this is a snack for you!

The steering was terrible!

And yes, the vendor from the last pla meuk ping (ปลาหมึกปิ้ง) bicycle I ate at, allowed me to take his bike for a spin.

They are actually a lot harder to maneuver down the streets of Bangkok than they look, really!

The post Fishy Snack? Pla Meuk Ping Bicycle to the Rescue (ปลาหมึกปิ้ง) appeared first on Thai Street Food and Pictures | Eating Thai Food.

I’m really not joking… The grill at Bangkok’s “Dee Moo Satay” (ตี๋หมูสะเต๊ะ), is quite honestly the longest grill I’ve ever seen in my life, and it’s probably longer than the bus you took to school when you were a kid. The photo above shows less than half of the full grill, it’s that long! When […]

The post Thai Pork Satay on a Grill Longer Than Your School Bus appeared first on Thai Street Food, Restaurants, and Recipes | Eating Thai Food.

As soon as I walked up to take a photo of the roasted golden ducks hanging in the street food cabinet, I knew we were in for some grumpiness… … the owner, and duck hunter himself (well at least he roasts and slices them up), isn’t the friendliest street food vendor you’ll meet in Bangkok. […]

The post Bangkok’s grumpiest roast duck vendor, at Hasan (ฮาซัน เป็ดย่าง) appeared first on Thai Street Food, Restaurants, and Recipes | Eating Thai Food.

Every city or town in Thailand has their own unique famous street food snacks. In Phuket Town, one of the popular snacks is called khanom ahpong (ขนมอาโป๊ง), basically a crispy lightly sweetened coconut crepe. Though there are a number of places to get it now, the original location is a street food cart called Ahpong Mae... [Read More]

The post Original Crispy Crepes in Phuket: Ahpong Mae Sunee (อาโป๊ง แม่สุณี) appeared first on Thai Street Food, Restaurants, and Recipes | Eating Thai Food.

Scarcity has been used as a marketing tactic for a long time. Even when it comes to street food in Phuket. Ok, I’m not sure if they actually use scarcity to market their noodles, or if they just open for a short and unpredictable time each day just because they want to. In any case, there... [Read More]

The post Phuket Street Food Snack: Afternoon Noodles and Shaved Ice appeared first on Thai Street Food, Restaurants, and Recipes | Eating Thai Food.