Bangkok Street Food - Part 2
More Bangkok Street Food that I've tried during other visits to Bangkok, Thailand, continuing from Part 1.
Miang Kham
This list includes dishes not listed in Bangkok Street Food - Part 1. Cuisine is mostly Thai.
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The Beer Archa is brewed by Cosmos Brewery as an American Lager style beer, with a pale golden colour, aroma of malts and grains, and a thin, smooth, crisp body. Taste is light and refreshing, with notes of corn, metal, and cereal, but very mild and thin overall. Watery, lacks bitterness, feels cheap.
Beer Archa
The Beer Singha is brewed by Boon Rawd Brewery as a 100% barley malt beer. With a clear straw golden colour, aroma of grains and rice, and a medium-thin, carbonated body that is crisp. Taste is light, with notes of bread, metal, and malts, goes down easily. Pairs well with spicy food!
Beer Singha
There are many brands of Coconut Chips, and largely, they consist of shaved coconut slices that are toasted, resulting in a crisp, crunchy snack with a earthy floral taste. Different flavours are often added beyond the original plain flavour, such as sea salt caramel, chocolate, honey, yoghurt, black pepper, and even bacon flavoured!
Coconut Chips
The Na Maphraw / Coconut Water is a popular, thirst quenching, refreshing beverage, great for beating the heat of the day (or night). It can be served in its own husk, drained and served in a cup, or mixed with other ingredients to create a dessert!
Na Maphraw / Coconut Water
Na Maphraw / Coconut Water
The Coconut Slushie is made by hollowing out a young coconut, then blending the coconut water and coconut meat along with ice, and a little coconut milk. It's served in the hollowed coconut shell as a refreshing, chilled beverage, and is very filling!
Coconut Slushie
The Dried Banana is a popular snack in Bangkok as well as throughout Thailand for largely historical reasons, as Thai people in the past used this method to preserve the bananas. These fruity floral sweet snacks with a soft texture are really yummy! Today, many companies use solar drying to preserve the bananas, with some adding other flavours such as chocolate or honey.
Dried Banana
The Fahk Khao / Gac Momordica Cochinchinensis is considered a super fruit, as despite its strange looks, has an abundance of Beta-Carotene, Lycopene, and Zeaxanthin, all powerful anti-oxidants. As food, it's blended as a beverage, or has its seeds cooked together with rice, imparting a bright orange colour. The fruit is also used as a base for dye, and in traditional remedies for treating eye conditions, burns, wounds, and boosting the immune system of the body.
Fahk Khao / Gac Momordica Cochinchinensis
The Tun Mon / Mulberry is a common fruit here, and is often used to make beverages, desserts, or simply eaten on its own. Commonly found in most markets, it has a sweet flavour when ripe, with a dark purple or black colour. It is also used as a base for dye.
Tun Mon / Mulberry
Insects are a common snack in Bangkok, and Thailand, sold in many street markets. The Fried Grasshoppers are crunchy and usually spiced with pepper, making them a suitable bar snack with beer, although you have to remove their legs before eating. The Fried Mealworms are like crisps or potato chips, pleasant when salted, and with an airy crunch. The Fried Silkworms have a crunchy, grainy, dry texture.
Fried Grasshoppers
Fried Mealworms
Fried Silkworms
The Gang Ga Ree Gai / Yellow Curry Chicken is a mildly spicy, savoury sweet dish, made with chicken, coconut milk, onions, potatoes, water, fish sauce, palm sugar, and Thai yellow curry paste (chili, onions, lemongrass, garlic, galangal, powdered turmeric, dried shrimp paste, coriander, cumin, salt, cinnamon). Normally served along with white rice.
Gang Ga Ree Gai / Yellow Curry Chicken
Gang Ga Ree Gai / Yellow Curry Chicken
The Hoi Tod / Fried Mussels Pancake is a popular street food dish, made with rice flour fried with corn starch, bean sprouts, garlic, soy sauce, fish sauce, eggs, and garnished with deshelled mussels and spring onions. The result is a half gooey, half crunchy, savoury salty dish, where the fresh mussels lend a slight sweetness. Pure Thai comfort food.
Hoi Tod / Fried Mussels Pancake
Hoi Tod / Fried Mussels Pancake
Similar to Kaeng Khiao Wan Gai / Green Curry Chicken, the dish of Kaeng Khiao Wan Goong Nang / Green Curry Prawn is made with similar ingredients (fresh Thai basil, green chili, coconut milk, sugar, fish sauce, eggplant, shallots, garlic, galangal, lemongrass, kaffir lime leaf, coriander root, coriander leaves, cumin seeds, peppercorn, shrimp paste, salt, pea eggplant), except that prawns / shrimp are used instead. This mild, savoury sweet curry dish pairs well with white rice.
Kaeng Khiao Wan Goong Nang / Green Curry Prawn
Kaeng Khiao Wan Goong Nang / Green Curry Prawn
The Kang Massaman Nuer / Massaman Beef Curry may have many ingredients, but they're usually all tossed into a pot together and simmered. This savoury spicy, hearty dish contains beef chunks, water, onions, potatoes, Thail basil leaves, garlic, galangal, lemongrass, chili, peanuts, coriander seeds, fennel seeds, cloves, pepper, tamarind paste, cardamom seeds, palm sugar, fish sauce, dried shrimp paste, coconut milk, powdered cinnamon, and bay leaves. The beef is tender, with a complex, layered taste, and the spicy heat doesn't burn too long.
Kang Massaman Nuer / Massaman Beef Curry
Kang Massaman Nuer / Massaman Beef Curry
The beauty of Khao Pad Goong / Fried Rice With Prawn is the simplicity; great flavour provided by fresh ingredients. It has white rice, stir-fried with eggs, fish sauce, lime juice, soy sauce, palm sugar, garlic, tomato ketchup, onions, and garnished with fresh tomatoes and deshelled prawns. Commonly served in most casual Thai eateries.
Khao Pad Goong / Fried Rice With Prawn
Khao Pad Goong / Fried Rice With Prawn
The Khao Pod Tod / Sweet Corn Fritters are a crunchy, savoury sweet appetizer / snack, made with corn kernels, rice flour, egg, salt, and Thai basil leaves, all fried together into round fritters. Usually served with a dipping sauce of fish sauce and chili, or a sweet chili sauce.
Khao Pod Tod / Sweet Corn Fritters
Khao Pod Tod / Sweet Corn Fritters
The Khao Tang Na Tang is a simple, yet satisfiying, appetizer / snack, essentially rice crackers with a creamy, savoury pork and shrimp sauce. It consists of plain, crispy rice crackers (usually home made), while the delicious dipping sauce is made with coconut milk, tamarind paste, water, palm sugar, pepper, garlic, roasted peanuts, coriander, minced pork, chopped deshelled shrimp, fish sauce, and shallots. It's eaten by scooping the creamy sauce onto the rice crackers, then consumed in 1 mouthful.
Khao Tang Na Tang
Khao Tang Na Tang
Khao Tang Na Tang
The simple, basic, steamed Khao / White Rice usually accompanies most Thai meals. In restaurants, it's usually served in various shapes for plating decor.
Khao / White Rice
Khao / White Rice
Commonly accompanying dishes in Bangkok, as well as in North and East Thailand, Khao Win / Sticky Rice is a staple of rural Thai people. This glutinous rice is easy to prepare by steaming, and while the Khao Win Khaw / Sticky Rice White is more common, the Khao Win Sida / Sticky Rice Black is more nutritious.
Khao Win Khaw / Sticky Rice White
Khao Win Sida / Sticky Rice Black
Grilled meats are a common sight here, and both the Ki Yang Sab / Grilled Chicken Chop and Yang Moo Sab / Grilled Pork Chop feature fillets of chicken and pork respectively, grilled over charcoal. With most places, this results in a savoury but rather dry chicken, but a savoury and moist pork, due to the fat being rendered down.
Ki Yang Sab / Grilled Chicken Chop
Ki Yang Sab / Grilled Chicken Chop
Yang Moo Sab / Grilled Pork Chop
Yang Moo Sab / Grilled Pork Chop
The Thai Chinese dish of Kuai Tiao Moo / Pork Noodles features a thin, light soup / broth, with noodles (of your choice), such as sen mee khao / round white rice noodles, along with sliced pork loin, minced pork, pork meat balls, bean sprouts, pork liver, cabbage, kai-lan / Chinese kale / Chinese broccoli, braised pork, and crispy fried pork. Sometimes, fish cake or fish balls are also added. The lightness of this dish makes it suitable as a healthy fast-food, for those unwell, or those on a diet.
Kuai Tiao Moo / Pork Noodles
Kuai Tiao Moo / Pork Noodles
The Thai Chinese dish of Sup Look Chin Pla / Mixed Fish Ball Soup features a thin, light soup / broth, without noodles. It features a variety of ingredients, including fried fish cake, steamed fish cake, fish balls, cabbage, kai-lan / Chinese kale / Chinese broccoli, bean sprouts, fish dumplings, and sliced fish fillet meat. Sometimes, minced pork or pork meat balls are added. As most of the fish cake here is hand made, you get a much stronger fish flavour as compared to the factory processed versions.
Sup Look Chin Pla / Mixed Fish Ball Soup
Sup Look Chin Pla / Mixed Fish Ball Soup
For authenticity, I got the Kuai Tiao Ruea / Boat Noodles on a boat, from a seller on the river, and ate it while travelling around on the boat! This special Thai Chinese dish is unique for its soup / broth flavoured with shrimp and pig's blood. It features wun sen / glass vermicelli noodles, fish cake, fish balls, minced pork, pork meat balls, bean sprouts, shrimp, pig's blood cake, and spring onions. You can also get this without the pig's blood.
Kuai Tiao Ruea / Boat Noodles
Kuai Tiao Ruea / Boat Noodles
The Miang Kham is a traditional Thai street snack, whose name translates to 'eating many things in 1 bite'. Formerly sold in the streets, it's now more commonly found in rural areas, as well as traditional Thai restaurants. A raw, fresh leaf of phak i leut / piper sarmentosum / wild betel is used to wrap a mixture of fillings, including toasted coconut shavings, shallots, ginger, garlic, lime wedges with skin on, unsalted peanuts / cashew nuts, dried shrimp, sour green mango, and chili. A light sauce of fish sauce and palm sugar is used as dressing, and the entire package is wrapped, then eaten in 1 mouthful. Quite fun to assemble, and also very tasty, with good contrast of flavours and textures!
Miang Kham
Miang Kham
The Moo Ping / Minced Pork Skewer is a common street food in Bangkok, as well as Thailand, commonly found in most markets or along the roads. Small patties of fatty minced pork, dressed in palm sugar and fish sauce, are grilled. The savoury salty, moist fatty pork meat is incredibly delicious, with a smoky aroma, and totally unstoppable. I keep wanting more!
Moo Ping / Minced Pork Skewer
Moo Ping / Minced Pork Skewer
The simple but refreshing Nam By Tey / Pandan Leaf Juice is made by blending pandan / screwpine leaf with water. Mostly made in-house, where vendors can control the strength of the beverage, the lighter the colour, the lesser the strength and intensity of taste. It has a beautiful, toasted, earthy floral, slightly grassy flavour.
Nam By Tey / Pandan Leaf Juice
The Nuer Plu Pad Pong Ga Ree / Stir-Fried Curry Crab Meat is a traditional fusion dish, blending elements of Thai, Indian, and Chinese influences! Fresh, deshelled crab meat is stir-fried along with onions, garlic, scallions, spring onions, pepper, eggs, coconut milk, soy sauce, fish sauce, palm sugar, chicken stock, curry powder, Chinese celery, tapioca flour, and chili paste. This savoury salty sweet dish is incredibly flavourful, with the freshness of the crab being the key, its sweet, soft texture contrasting with the crunch of the vegetables. Pairs well with white rice!
Nuer Plu Pad Pong Ga Ree / Stir-Fried Curry Crab Meat
Nuer Plu Pad Pong Ga Ree / Stir-Fried Curry Crab Meat
Nuer Plu Pad Pong Ga Ree / Stir-Fried Curry Crab Meat
Nuer Plu Pad Pong Ga Ree / Stir-Fried Curry Crab Meat
Nuer Plu Pad Pong Ga Ree / Stir-Fried Curry Crab Meat
Nuer Plu Pad Pong Ga Ree / Stir-Fried Curry Crab Meat
The Or Suan / Fried Oyster Omelette in Bangkok, Thailand, is outstanding, due to the large, plump, juicy oysters that are freshly and readily available here. The oysters are fried along with rice flour, corn starch, bean sprouts, garlic, soy sauce, fish sauce, and eggs, made into a pancake shape, and garnished with spring onions. This dish is half gooey, half crunchy, savoury salty with some sweetness, and the oysters burst in the mouth releasing a pleasant briny taste.
Or Suan / Fried Oyster Omelette
Or Suan / Fried Oyster Omelette
The Pla Meuk Neung Ma Nao / Steamed Squid With Lime Garlic Sauce features fresh, bouncy squid, steamed with garlic, chili, lime juice, fish sauce, palm sugar, and garnished with coriander. Key to this dish is the freshness of the large, meaty squid used, even better if it comes with briny squid roe! Usually served with a dipping sauce of fish sauce and chili.
Pla Meuk Neung Ma Nao / Steamed Squid With Lime Garlic Sauce
Pla Meuk Neung Ma Nao / Steamed Squid With Lime Garlic Sauce
The Pla Muek Yang / Grilled Squid is a popular street snack, more commonly found in markets along the river. It has whole squid, marinated in fish sauce, lime juice, garlic, palm sugar, and chili, grilled over a charcoal flame, and served with crushed peanuts and cilantro. The squid takes on a savoury smoky flavour, while retaining its usual chewy, bouncy texture, but it also becomes slightly dry. Best eaten with the dipping sauce of lime juice, fish sauce, and chili.
Pla Muek Yang / Grilled Squid
Pla Muek Yang / Grilled Squid
Pla Muek Yang / Grilled Squid
The Pla Pao / Salt Crusted Grilled Tilapia Fish With Lemongrass is a common market street food, grilled in big, open charcoal fires, attracting everyone with the smoky aroma. It features a fresh, whole tilapia fish, coated in a crust of salt, all-purpose flour, and a little water, stuffed with lemongrass stalks, and kaffir lime leaves. The fish is then slow grilled over the flame, with the salt crust locking in moisture and flavour, keeping the fish tender, sweet, and moist. The salt crust is removed before serving, but as the skin retains a little of the salt, it helps to flavour the gravy and the meat, and the contrast of salty and sweet is delicious. Normally accompanied by a dipping sauce made from lime juice, palm sugar, fish sauce, soy sauce, garlic, and chili.
Pla Pao / Salt Crusted Grilled Tilapia Fish With Lemongrass
Pla Pao / Salt Crusted Grilled Tilapia Fish With Lemongrass
Pla Pao / Salt Crusted Grilled Tilapia Fish With Lemongrass
Pla Pao / Salt Crusted Grilled Tilapia Fish With Lemongrass
The Pla Tod Kapong / Deep Fried Whole Snapper Fish features a fresh, whole red snapper fish, marinated in a mix of corn starch, soy sauce, fish sauce, palm sugar, galangal, garlic, and pepper, then submerged in hot oil and quickly flash fried. The result is a golden brown, crispy crunchy exterior on the fish, with a savoury salty taste. The interior remains soft, tender, sweet, and moist, with the fish meat coming easily off the bones. Usually served garnished with coriander and fried garlic, along with a sour sharp dipping sauce of ginger, tamarind paste, shallots, fish sauce, water, palm sugar, and chili.
Pla Tod Kapong / Deep Fried Whole Snapper Fish
Pla Tod Kapong / Deep Fried Whole Snapper Fish
Pla Tod Kapong / Deep Fried Whole Snapper Fish
The Thai Indian dish of Roti Gulay / Banana Roti Pancake is a popular street food, usually eaten as a snack, for breakfast, or as a dessert. It features a crispy, fried dough, shaped like a pancake / crepe, made from wheat flour / plain white flour, salt, water, egg, milk, sugar, and clarified butter (Ghee). Fresh banana slices are wrapped within the fried dough, making them take on a gooey, sweet, caramelised texture. The entire dish is then dressed in sweet condensed milk, and served. Commonly eaten with hands, or with wooden skewers.
Roti Gulay / Banana Roti Pancake
Roti Gulay / Banana Roti Pancake
Roti Gulay / Banana Roti Pancake
The Yam Tua Plu / Wing Bean Salad is a Central Thai dish, featuring chopped wing beans, coconut milk, lime juice, tamarind paste, palm sugar, salt, garlic, toasted coconut, shallots, and chili, garnished with sliced pork loin and deshelled prawns. Sometimes, eggs or crushed peanuts are added. This vegetable dish is sweet sour, with a nice, satisfiying crunch.
Yam Tua Plu / Wing Bean Salad
Yam Tua Plu / Wing Bean Salad
The Thai Chinese dish of Yen Ta Fo features a thin, light soup / broth, with noodles (of your choice), such as sen mee khao / round white rice noodles, along with hand made fish cake, fish balls, fish tofu, tofu beancurd skin, kai-lan / Chinese kale / Chinese broccoli, white fungus, onions, squid, shrimp, and pig's blood cake. A bright pink sauce is used to dress the dish, which is made from palm sugar, soy sauce, fish sauce, vinegar, garlic, tomato ketchup, fermented soybean paste, and pepper. Classic Thai comfort food!
Yen Ta Fo
Yen Ta Fo
The key to a great Pu Neung / Steamed Crab is the freshness of the whole crab, which is simply steamed along with garlic. Better if the crab has a lot of roe! Served with a dipping sauce of lime juice, soy sauce, fish sauce, and chili.
Pu Neung / Steamed Crab
Pu Neung / Steamed Crab
Pu Neung / Steamed Crab
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