Bangkok Street Food - Part 3

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.

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.

Nam Gek Huey / Chrysanthemum Tea

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.

Cha Manao / Lemon Tea

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.

Nam Thang Mo / Watermelon Juice

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.

Nam Anchan Manao / Butterfly Pea Lemonade

Nam Anchan Manao / Butterfly Pea Lemonade

Nam Anchan Manao / Butterfly Pea Lemonade

The Itim Kati / ไอศกรีมกะทิ / Coconut Milk Ice Cream features a blend of coconut milk, coconut water, palm sugar or granulated sugar, sea salt, and finely chopped young coconut meat, churned then chilled for about 2 to 3 hours. The coconut milk ice cream will have a smooth creamy soft texture, with lovely 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. It may also include young coconut meat, rainbow sprinkles, chocolate sprinkles, chocolate sauce, strawberry sauce, yam / taro cubes, mango cubes, adzuki red beans, lotus seeds, condensed milk, or marshmallows. While traditional to serve Itim Kati / ไอศกรีมกะทิ / Coconut Milk Ice Cream in a hollowed coconut husk, it can also be served in a paper cup.

Itim Kati / Coconut Milk Ice Cream

Itim Kati / Coconut Milk Ice Cream

Itim Kati / Coconut Milk Ice Cream

Itim Kati / Coconut Milk Ice Cream

The Tub Tim Grob / ทับทิมกรอบ / 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 / ทับทิมกรอบ / Red Rubies carries a floral earthy milky sweet nutty flavour, nicely refreshing on the palate.

Tub Tim Grob / Red Rubies

Tub Tim Grob / Red Rubies

Tub Tim Grob / Red Rubies

The Pad Yot Fak Meao Fai Daeng / ผัดยอดฟักแม้วไฟแดง / 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 Pad Yot Fak Meao Fai Daeng / ผัดยอดฟักแม้วไฟแดง / 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.

Pad Yot Fak Meao Fai Daeng / Stir-Fried Chayote Leaves In Oyster Sauce

Pad Yot Fak Meao Fai Daeng / Stir-Fried Chayote Leaves In Oyster Sauce

Pad Yot Fak Meao Fai Daeng / Stir-Fried Chayote Leaves In Oyster Sauce

The Tod Bai Tam Leung / ทอดใบตำลึง / 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 Bai Tam Leung / ทอดใบตำลึง / 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.

Tod Bai Tam Leung / Deep-Fried Ivy Gourd Leaves

Tod Bai Tam Leung / Deep-Fried Ivy Gourd Leaves

Tod Bai Tam Leung / Deep-Fried Ivy Gourd Leaves

Tod Bai Tam Leung / Deep-Fried Ivy Gourd Leaves

The Gai Hor Bai Toey / ไก่ห่อใบเตย / 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 / ไก่ห่อใบเตย / 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.

Gai Hor Bai Toey / Pandan Chicken

Gai Hor Bai Toey / Pandan Chicken

Gai Hor Bai Toey / Pandan Chicken

Gai Hor Bai Toey / Pandan Chicken

The Kor Moo Yang / คอหมูย่าง / Grilled Pork Neck, also known as Grilled Pork Jowl or Grilled Pork Cheek, is a beloved street food favourite, featuring thinly sliced well-marbled strips of fatty pork neck / pork jowl / pork cheek, marinated with a blend of light soy sauce, dark soy sauce, white pepper or black pepper, oyster sauce, palm sugar or white sugar, water, and garlic. Often beautifully barbecued over charcoal, the grilled pork neck / pork jowl / pork cheek is tender chewy crunchy juicy succulent in texture with robust smoky meaty savoury salty spice flavour. Kor Moo Yang / คอหมูย่าง / Grilled Pork Neck is typically served with a fiery nam chin / chili dipping sauce for added spicy kick.

Kor Moo Yang / Grilled Pork Neck

Kor Moo Yang / Grilled Pork Neck

Kor Moo Yang / Grilled Pork Neck

The Thai Chinese dish of Guay Tiew Luk Chin Pla Haeng Ba Mee / ก๋วยเตี๋ยวลูกชิ้นปลาแห้งบะหมี่ / 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 / ก๋วยเตี๋ยวลูกชิ้นปลาแห้งบะหมี่ / Fish Ball Noodles Dry include luxurious braised abalone with chewy tender texture and meaty savoury briny salty earthy flavour.

Guay Tiew Luk Chin Pla Haeng Ba Mee / Fish Ball Noodles Dry

Guay Tiew Luk Chin Pla Haeng Ba Mee / Fish Ball Noodles Dry

Guay Tiew Luk Chin Pla Haeng Ba Mee / Fish Ball Noodles Dry

The Khao Kha Moo / ข้าวขาหมู / 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 / ข้าวขาหมู / Braised Pork Leg Rice with vinegared chili for a sour spicy kick.

Khao Kha Moo / Braised Pork Leg Rice

Khao Kha Moo / Braised Pork Leg Rice

Khao Kha Moo / Braised Pork Leg Rice

Khao Kha Moo / Braised Pork Leg Rice

Khao Kha Moo / Braised Pork Leg Rice

The Thai Khao Man Gai / ข้าวมันไก่ / 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 / ข้าวมันไก่ / 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.

Khao Man Gai / Chicken Rice

Khao Man Gai / Chicken Rice

Khao Man Gai / Chicken Rice

The Hor Mok Pla / ห่อหมกปลา / 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 / ห่อหมกปลา / Steamed Red Curry Fish Paste has a soft moist texture, with pleasant bright fishy savoury sweet herbal spice flavour.

Hor Mok Pla / Steamed Red Curry Fish Paste

Hor Mok Pla / Steamed Red Curry Fish Paste

Hor Mok Pla / Steamed Red Curry Fish Paste

Hor Mok Pla / Steamed Red Curry Fish Paste

The Khao Pad Nahm Liap Moo Sap / ข้าวผัดหนำเลี้ยบหมูสับ / 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 / ข้าวผัดหนำเลี้ยบหมูสับ / 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.

Khao Pad Nahm Liap Moo Sap / Olive And Minced Pork Fried Rice

Khao Pad Nahm Liap Moo Sap / Olive And Minced Pork Fried Rice

Khao Pad Nahm Liap Moo Sap / Olive And Minced Pork Fried Rice

The Khao Pad Bu / ข้าวผัดปู / 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 / ข้าวผัดปู / 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.

Khao Pad Bu / Crab Fried Rice

Khao Pad Bu / Crab Fried Rice

Khao Pad Bu / Crab Fried Rice

The Khanom Krok Bai Toey / ขนมครกใบเตย / Pandan Pancake is made with a blend of rice flour, white sugar, salt, coconut milk, pandan / screwpine leaf juice, and water, mixed into a smooth and thick batter. The batter is then poured into flower-shaped moulds and grilled. The Khanom Krok Bai Toey / ขนมครกใบเตย / Pandan Pancake will have a soft springy bouncy texture, being slightly crisp towards the edges, and carries a deep floral earthy grainy sweet flavour, yum.

Khanom Krok Bai Toey / Pandan Pancake

Khanom Krok Bai Toey / Pandan Pancake

The Khao Tom Moo / ข้าวต้มหมู / Boiled Rice And Pork is a light aromatic Thai rice soup / broth, made by simmering whole jasmine rice grains in a mild broth (made from pork bone stock, salt, water, and fish sauce), then adding minced pork or sliced pork or pork meat balls, garlic, cilantro root, coriander leaves, and white pepper. The Khao Tom Moo / ข้าวต้มหมู / Boiled Rice And Pork has a loose fluffy texture to the boiled white rice with grainy earthy sweet flavour, while the clear yet tasty soup / broth carries sweet savoury salty herbal peppery spice flavour. The pork meat balls or sliced pork or minced pork should be tender bouncy in texture with meaty salty savoury sweet flavour. Widely eaten as a breakfast dish, or a late‑night supper dish.

Khao Tom Moo / Boiled Rice And Pork

Khao Tom Moo / Boiled Rice And Pork

The Phueak Chim / เผือกฉาบ / Deep-Fried Sugared Taro Yam features thick strips of yam / taro, coated in a white sugar syrup, seasoned with salt, then deep-fried. Rapidly cooled and garnished with crisp spring onions with vegetal herbal sweet flavour, the Phueak Chim / เผือกฉาบ / Deep-Fried Sugared Taro Yam has a crisp firm tender bite to texture with a pleasant earthy sweet savoury flavour. Optional pandan / screwpine leaf essence may sometimes be added for enhanced floral earthy sweet flavour.

Phueak Chim / Deep-Fried Sugared Taro Yam

Phueak Chim / Deep-Fried Sugared Taro Yam

Phueak Chim / Deep-Fried Sugared Taro Yam

Phueak Chim / Deep-Fried Sugared Taro Yam

The Kanom Pakkaad Kaek Hua Chai Tao Tod / ขนมผักกาดเค้กหัวไชเท้าทอด / Fried Radish Cake is made from a blend of grated daikon radish, rice flour, wheat flour, water, salt, white sugar, and garlic, formed into a cake-shape and garnished with roasted peanuts, dried shrimp, dried Oriental pork sausage, and dried pork liver sausage, then left to set. Upon order, the Kanom Pakkaad Kaek Hua Chai Tao Tod / ขนมผักกาดเค้กหัวไชเท้าทอด / Fried Radish Cake is sliced into blocks then pan-fried till the exterior forms a crispy crust. With a chunky yet tender texture to the interior, contrasted by the chewy and crunchy toppings, this carries smoky savoury salty shrimpy earthy nutty flavour. Paired with a thick sweet dipping sauce on the side.

Kanom Pakkaad Kaek Hua Chai Tao Tod / Fried Radish Cake

Kanom Pakkaad Kaek Hua Chai Tao Tod / Fried Radish Cake

The Lueat Haan / เลือดห่าน / Coagulated Goose Blood is poached and formed into soft gelatinous wobbly cubes, carrying minerally salty savoury earthy flavour. The Lueat Haan / เลือดห่าน / Coagulated Goose Blood is an uncommon dish, often served as a side dish to accompany a meal, or used as an ingredient in a dish. The crunchy chewy Sai Haan Phalo / ไส้ห่านพะโล้ / Braised Goose Intestines carry savoury earthy herbal salty flavour from being braised over hours. The rich braising stock for Sai Haan Phalo / ไส้ห่านพะโล้ / Braised Goose Intestines comprise 5-spice powder, light soy sauce, dark soy sauce, white sugar or palm sugar, fish sauce, shaoxing cooking wine or rice wine, water, licorice root, star anise, cinnamon, Sichuan peppercorn, bay leaf, coriander root, dried tangerine peel, galangal, and garlic.

Sai Haan Phalo Lae Lueat Haan / Braised Goose Intestines And Coagulated Goose Blood

Sai Haan Phalo Lae Lueat Haan / Braised Goose Intestines And Coagulated Goose Blood

The Nuea Han Phalo / เนื้อห่านพะโล้ / Braised Goose is tender with a light chew to texture, and carries meaty savoury earthy herbal salty flavour. Typically served in medium thin slices, with a side of white rice. The rich braising stock for Nuea Han Phalo / เนื้อห่านพะโล้ / Braised Goose comprise 5-spice powder, light soy sauce, dark soy sauce, white sugar or palm sugar, fish sauce, shaoxing cooking wine or rice wine, water, licorice root, star anise, cinnamon, Sichuan peppercorn, bay leaf, coriander root, dried tangerine peel, galangal, and garlic. The traditional slow braising process is known as '3 dips, 3 hangs', which means the goose is dipped, braised, and hung to air dry, repeated for 3 times, which helps infuse the braising stock into the goose meat.

Nuea Han Phalo / Braised Goose

Nuea Han Phalo / Braised Goose

Nuea Han Phalo / Braised Goose

The Koay Chup / กวยจั๊บ / Rolled Rice Noodles With Pig Offals is a classic Thai Chinese dish, with a base of wide flat thin rice noodles rolled into tubes, in an aromatic soup / broth made from stewing pork bones with garlic, coriander root, and white pepper. The chewy silky rolled rice noodles carry grainy sweet flavour, picking up the punchy savoury peppery spice flavour of the thin and cloudy soup / broth. The Koay Chup / กวยจั๊บ / Rolled Rice Noodles With Pig Offals is garnished with a medley of cleaned pig offals, including chewy pig liver with mineral bitter savoury flavour, bouncy gelatinous coagulated pig blood curd with mineral bitter earthy savoury flavour, crunchy tender sio bak / roast pork belly with meaty savoury salty flavour, tender minced pork meat balls with meaty savoury salty flavour, chewy pig stomach with meaty savoury flavour, bouncy chicken egg with eggy sweet flavour, crisp green onions with vegetal herbal sweet flavour, crisp parsley with vegetal bitter sweet flavour, and springy pork sausage with meaty savoury salty herbal spice flavour.

Koay Chup / Rolled Rice Noodles With Pig Offals

Koay Chup / Rolled Rice Noodles With Pig Offals

Koay Chup / Rolled Rice Noodles With Pig Offals

Koay Chup / Rolled Rice Noodles With Pig Offals

The Goong Mae Nam Op Wun Sen / กุ้งอบวุ้นเส้น / River Prawns With Glass Vermicelli Noodles In Clay Pot feels luxurious, but the star isn't the fresh giant river prawns with its tender springy texture and premium meaty sweet savoury salty flavour. The star is the silky chewy glass vermicelli noodles made from mung bean flour, which has absorbed the rich stock of water boiled prawn shells, pork bones, pork fat, garlic, ginger, cilantro root, light soy sauce, dark soy sauce, fish sauce, oyster sauce, white sugar, black pepper, and sesame oil. The result is Goong Mae Nam Op Wun Sen / กุ้งอบวุ้นเส้น / River Prawns With Glass Vermicelli Noodles In Clay Pot having a robust meaty shrimpy salty sour earthy savoury nutty spice herbal sweet flavour, yummy.

Goong Mae Nam Op Wun Sen / River Prawns With Glass Vermicelli Noodles In Clay Pot

Goong Mae Nam Op Wun Sen / River Prawns With Glass Vermicelli Noodles In Clay Pot

Goong Mae Nam Op Wun Sen / River Prawns With Glass Vermicelli Noodles In Clay Pot

The The Kluay Khaek / กล้วยแขก / Fried Banana Fritter is made with firm ripe bananas, coated in a batter of water, coconut milk, rice flour, all‑purpose flour, tapioca flour, white sugar, salt, shredded coconut, and sesame seeds, then deep-fried. The Kluay Khaek / กล้วยแขก / Fried Banana Fritter has a light crispy exterior, a soft moist interior, and carries bright fruity sweet sour salty savoury flavour.

Kluay Khaek / Fried Banana Fritter

Kluay Khaek / Fried Banana Fritter

Kluay Khaek / Fried Banana Fritter

Adapted from Japanese cuisine, the Khao Pad Gratiem / ข้าวผัดกระเทียม / 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 / ข้าวผัดกระเทียม / 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.

Khao Pad Gratiem / Garlic Fried Rice

Khao Pad Gratiem / Garlic Fried Rice

Khao Pad Gratiem / Garlic Fried Rice

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