Bangkok Street Food - Part 3
More Bangkok Street Food that I've tried during other visits to Bangkok, Thailand, continuing from Part 1, and Part 2.
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| Khao Pad Nahm Liap Moo Sap / Olive And Minced Pork Fried Rice |
This list includes dishes not listed in Bangkok Street Food - Part 1 and Part 2. Cuisine is mostly Thai.
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The Nam Gek Huey / Chrysanthemum Tea is typically served to accompany a meal, and can be served either warm or chilled. The Nam Gek Huey / Chrysanthemum Tea has a thin texture, with bright floral earthy sweet flavour.
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| Nam Gek Huey / Chrysanthemum Tea |
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| Nam Gek Huey / Chrysanthemum Tea |
While less acclaimed than its milky counterpart, the Cha Manao / Lemon Tea is no less refreshing. With its zesty tangy sour bitter sweet flavour, this blend of black tea, white sugar or palm sugar, and lemon juice, is thirst quenching on a warm day. Cha Manao / Lemon Tea is almost always served chilled, over ice, sometimes with a wedge of lemon.
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| Cha Manao / Lemon Tea |
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| Cha Manao / Lemon Tea |
The chilled Nam Thang Mo / Watermelon Juice is so refreshing on a warm day, with its grainy thick texture and fruity sweet flavour. Fancy versions of Nam Thang Mo / Watermelon Juice will add a slice of the watermelon fruit itself.
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| Nam Thang Mo / Watermelon Juice |
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| Nam Thang Mo / Watermelon Juice |
Equal parts entertaining and thirst-quenching, the Nam Anchan Manao / Butterfly Pea Lemonade changes from a pleasant blue to vibrant purple colour with the addition of a simple sugar syrup. With its zesty tangy sour sweet bitter floral flavour, this is rather straightforward. The Nam Anchan Manao / Butterfly Pea Lemonade may sometimes be decorated or infused with optional pandan / screwpine leaf essence, lending floral earthy sweet flavour.
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| Nam Anchan Manao / Butterfly Pea Lemonade |
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| Nam Anchan Manao / Butterfly Pea Lemonade |
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| Nam Anchan Manao / Butterfly Pea Lemonade |
The Hor Mok Pla / Steamed Red Curry Fish Paste is the Thai equivalent of Otah-Otah, made using mashed mackerel fish paste spiced with lemongrass, pandan / screwpine leaf, tapioca starch, shallots, garlic, and red chili. The difference lies in the topping of coconut milk. The Hor Mok Pla / Steamed Red Curry Fish Paste has a soft moist texture, with pleasant bright fishy savoury sweet herbal spice flavour.
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| Hor Mok Pla / Steamed Red Curry Fish Paste |
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| Hor Mok Pla / Steamed Red Curry Fish Paste |
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| Hor Mok Pla / Steamed Red Curry Fish Paste |
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| Hor Mok Pla / Steamed Red Curry Fish Paste |
The Itim Kati / Coconut Milk Ice Cream is rarely served as is, with the creamy smooth coconut milk ice cream which carries floral earthy sweet milky flavour, usually accompanied by no less than 3 toppings of your choice. This includes firm sticky attap seeds with earthy sweet flavour, crunchy roasted peanuts with nutty salty smoky flavour, crisp toasted mung beans with earthy savoury flavour, wispy golden foi thong / duck egg yolk threads with candied eggy sweet flavour, or sticky glutinous rice with grainy sweet flavour. While traditional to serve Itim Kati / Coconut Milk Ice Cream in a hollowed coconut husk, it can also be served in a paper cup.
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| Itim Kati / Coconut Milk Ice Cream |
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| Itim Kati / Coconut Milk Ice Cream |
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| Itim Kati / Coconut Milk Ice Cream |
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| Itim Kati / Coconut Milk Ice Cream |
The Tub Tim Grob / Red Rubies is a chilled dessert of crunchy water chestnuts coated in chewy tapioca flour and infused with red food colouring (if natural, using beetroot), then served over grainy shaved ice, dressed with creamy coconut milk infused with pandan / screwpine leaf essence. The result is Tub Tim Grob / Red Rubies carries a floral earthy milky sweet nutty flavour, nicely refreshing on the palate.
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| Tub Tim Grob / Red Rubies |
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| Tub Tim Grob / Red Rubies |
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| Tub Tim Grob / Red Rubies |
The Yot Fak Meao Fai Daeng / Stir-Fried Chayote Leaves In Oyster Sauce is a simple stir-fry, featuring fresh chayote leaves tossed with oyster sauce, light soy sauce, dark soy sauce, white sugar or palm sugar, fish sauce, and garlic. The Yot Fak Meao Fai Daeng / Stir-Fried Chayote Leaves In Oyster Sauce has crunchy juicy texture, with vegetal bitter earthy sweet salty savoury flavour. Sometimes garnished with bird's eye chili for added spicy kick.
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| Yot Fak Meao Fai Daeng / Stir-Fried Chayote Leaves In Oyster Sauce |
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| Yot Fak Meao Fai Daeng / Stir-Fried Chayote Leaves In Oyster Sauce |
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| Yot Fak Meao Fai Daeng / Stir-Fried Chayote Leaves In Oyster Sauce |
The Tod Tam Leung / Deep-Fried Ivy Gourd Leaves feature whole ivy gourd leaves, coated in a spiced batter and deep-fried till crisp. Has a satisfying crisp crunchy texture, with mild vegetal herbal savoury salty spice flavour. The Tod Tam Leung / Deep-Fried Ivy Gourd Leaves is served with a side dipping sauce of minced pork, diced deshelled prawns / shrimp, shallots, red chili, fish sauce, white sugar or palm sugar, lime juice, and salt, which lends a meaty sweet salty savoury sour spicy kick of flavour. A unique appetizer.
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| Tod Tam Leung / Deep-Fried Ivy Gourd Leaves |
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| Tod Tam Leung / Deep-Fried Ivy Gourd Leaves |
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| Tod Tam Leung / Deep-Fried Ivy Gourd Leaves |
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| Tod Tam Leung / Deep-Fried Ivy Gourd Leaves |
The Gai Hor Bai Toey / Pandan Chicken features boneless chicken chunks, marinated with garlic, galangal, fish sauce, white sugar or palm sugar, light soy sauce, dark soy sauce, sesame oil, white pepper, coconut milk or coconut cream, lemongrass, coriander roots or coriander seeds, and oyster sauce, then wrapped with pandan / screwpine leaves and deep-fried. Other optional ingredients may sometimes be used in the marinade, including ginger, turmeric, corn flour, or sesame seeds. Unwrapping the Gai Hor Bai Toey / Pandan Chicken releases a wonderful aroma, and the chicken is tender juicy in texture with robust smoky meaty savoury salty earthy spice flavour. Most commonly served as an appetizer or side dish to a meal.
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| Gai Hor Bai Toey / Pandan Chicken |
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| Gai Hor Bai Toey / Pandan Chicken |
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| Gai Hor Bai Toey / Pandan Chicken |
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| Gai Hor Bai Toey / Pandan Chicken |
The Kor Moo Yang / Grilled Pork Neck, also known as Grilled Pork Jowl or Grilled Pork Cheek, features thin sliced strips of pork neck / pork jowl / pork cheek, grilled to perfection. The Kor Moo Yang / Grilled Pork Neck is marinated with a blend of light soy sauce, dark soy sauce, palm sugar or white sugar, oyster sauce, and white pepper, resulting in a tender chewy crunchy juicy texture with robust smoky meaty savoury salty spice flavour. Typically served with a Nam Chim / Dipping Sauce on the side.
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| Kor Moo Yang / Grilled Pork Neck |
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| Kor Moo Yang / Grilled Pork Neck |
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| Kor Moo Yang / Grilled Pork Neck |
The Thai Chinese dish of Guay Tiew Luk Chin Pla Haeng Ba Mee / Fish Ball Noodles Dry features a thin light gravy of pork lard, garlic, fish sauce, and sesame oil, tossed with noodles of your choice, such as thin ba mee / egg noodles with chewy springy texture and grainy sweet flavour. Garnishes of springy fish cake and bouncy fish balls, both with savoury sweet salty flavour, crisp spring onions with vegetal sweet herbal flavour, and slippery tender fish paste dumpling with fishy savoury salty flavour, round out the dish. Some premium versions of Guay Tiew Luk Chin Pla Haeng Ba Mee / Fish Ball Noodles Dry include luxurious braised abalone with chewy tender texture and meaty savoury briny salty earthy flavour.
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| Guay Tiew Luk Chin Pla Haeng Ba Mee / Fish Ball Noodles Dry |
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| Guay Tiew Luk Chin Pla Haeng Ba Mee / Fish Ball Noodles Dry |
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| Guay Tiew Luk Chin Pla Haeng Ba Mee / Fish Ball Noodles Dry |
The Khao Kha Moo / Braised Pork Leg Rice is a popular quintessential street food dish. Over a base of fluffy white rice with grainy sweet flavour, is topped a large portion of tender fall-off-the-bone braised pork leg meat with robust meaty salty savoury herbal flavour. The pork leg, equal parts fatty and lean, has often been braised for hours in a blend of dark soy sauce, light soy sauce, oyster sauce, palm sugar, garlic, cinnamon, star anise, galangal, and peppercorns. The dish is often served with 2 vegetables, blanched crunchy kai-lan / Chinese kale / Chinese broccoli with vegetal sweet flavour, and crisp preserved mustard greens with vegetal sour salty sweet flavour, along with a bouncy soy braised chicken egg with eggy sweet salty herbal flavour. Customers may also opt to add on other ingredients, from tender soy braised pork belly, to chewy braised pig large intestines. Pair Khao Kha Moo / Braised Pork Leg Rice with vinegared chili for a sour spicy kick.
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| Khao Kha Moo / Braised Pork Leg Rice |
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| Khao Kha Moo / Braised Pork Leg Rice |
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| Khao Kha Moo / Braised Pork Leg Rice |
The Thai Khao Man Gai / Chicken Rice is a simple dish whose local rendition differs from that of its neighbouring countries. The chicken is boiled / poached with salt water, and instead of immediately shocking in ice water, is simply left to cool naturally. The rice is infused with chicken fat, chicken broth, and fried garlic, but notably does not include pandan / screwpine leaf. The thin clear soup / broth to accompany features chicken stock, salt, white pepper, and coriander, though some stalls may also add daikon radish, resulting in a light meaty sweet savoury vegetal flavour. Finally, the dipping sauce not only includes garlic, ginger, and red chili, but also fermented soy bean paste. The Khao Man Gai / Chicken Rice will have a base of that fluffy oily aromatic chicken rice with grainy savoury sweet earthy spice flavour, slices of tender soft boiled / poached chicken with meaty sweet savoury flavour, sometimes slices of crisp tender deep-fried chicken with meaty salty savoury flavour, and the accompanying soup / broth and dipping sauce. The plate is completed with slices of fresh juicy cucumber which lend vegetal sweet flavour.
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| Khao Man Gai / Chicken Rice |
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| Khao Man Gai / Chicken Rice |
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| Khao Man Gai / Chicken Rice |
The Khao Pad Nahm Liap Moo Sap / Olive And Minced Pork Fried Rice seems to be more commonly sold by restaurants. This features Thai jasmine white rice stir-fried with salted black olives, minced pork, garlic, chicken eggs, salt, fish sauce, palm sugar, lime juice, and white pepper. The result is a loose fluffy tender texture with grainy earthy salty sour eggy sweet savoury flavour. Served as part of Khao Pad Nahm Liap Moo Sap / Olive And Minced Pork Fried Rice on the side, are crunchy toasted cashew nuts with nutty flavour, crisp red onions with vegetal sour spice flavour, and juicy chopped bird's eye chili with spicy flavour. You may opt to mix these together as you wish.
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| Khao Pad Nahm Liap Moo Sap / Olive And Minced Pork Fried Rice |
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| Khao Pad Nahm Liap Moo Sap / Olive And Minced Pork Fried Rice |
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| Khao Pad Nahm Liap Moo Sap / Olive And Minced Pork Fried Rice |
Adapted from Japanese cuisine, the Khao Pad Gratiem / Garlic Fried Rice has short grain white rice stir-fried with garlic, butter, chicken eggs, light soy sauce, dark soy sauce, fish sauce, black pepper, and spring onions. The Khao Pad Gratiem / Garlic Fried Rice will have a fluffy moist soft texture with aromatic grainy salty sweet savoury spice flavour. Often paired with a range of dishes for a complete meal.
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| Khao Pad Gratiem / Garlic Fried Rice |
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| Khao Pad Gratiem / Garlic Fried Rice |
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| Khao Pad Gratiem / Garlic Fried Rice |
The Khao Pad Bu / Crab Fried Rice is a beloved and luxurious dish, featuring jasmine white rice stir-fried with light soy sauce, dark soy sauce, fish sauce, lime or lemon juice, chicken eggs, spring onions, deshelled crab meat, and white pepper. The Khao Pad Bu / Crab Fried Rice will have a mild enticing aroma, with fluffy soft tender texture and addictive sweet savoury sour briny salty flavour. Served with juicy cucumber slices which lend vegetal sweet flavour, and chopped red chili for a spicy kick. This is arguably the most popular kind of fried rice in Bangkok, Thailand.
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| Khao Pad Bu / Crab Fried Rice |
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| Khao Pad Bu / Crab Fried Rice |
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| Khao Pad Bu / Crab Fried Rice |
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CONVERSATION