Bangkok is renowned for its vibrant street food scene, offering an eclectic mix of flavours and dishes that capture the essence of Thai cuisine. From savoury snacks to hearty meals, the city’s bustling streets are lined with vendors serving up an array of mouthwatering treats. Whether it’s the iconic Pad Thai, aromatic curries, or fresh spring rolls, Bangkok’s street food offers something for every palate.
Moo Ping, Grilled Pork Skewers
Moo Ping, or grilled pork skewers, is an undeniable classic in Thai street food, often enjoyed as a breakfast snack. Typically, you’ll order 3-4 skewers paired with a bag of sticky rice. The pork, often with a bit of fat, is marinated in a sweet blend of fish sauce and spices. What makes Moo Ping truly delicious is the charred fat from the charcoal grill, which infuses the skewers with a smoky flavor.
Gai Tod Hat Yai, Fried Chicken (Hat Yai Style)
Thai-style Fried Chicken, particularly the Hat Yai variety, is a beloved street food enjoyed nationwide. What sets Hat Yai fried chicken apart from other fried chicken styles, such as American fried chicken, is its unique preparation. The chicken is marinated in fish sauce and only a small amount—if any—of flour or cornstarch is used to create a light, crispy shell, avoiding a heavy batter.
Khanom Krok, Crispy Coconut Milk Pancakes
Khanom Krok, a popular Thai street snack, gets its name from the Krok griddle, which has circular holes similar to a Japanese Takoyaki pan. A batter made of flour and coconut milk is poured into these holes, where it crisps up on the outside while the centre forms a rich, creamy coconut filling. Traditional toppings like green onion, corn, or taro are added, though many vendors get creative. If you happen to be staying in Bangkok hotel suites of the likes of the Pathumwan Princess Hotel and their offerings, make sure to try this delectable snack!
Tod Mun Pla, Crispy Fish Cakes
Tod Mun Pla, or fried fish cakes, are my personal go-to Thai street food snack. These fish cakes are made by mixing fish meat with red curry paste, kaffir lime leaves, chillies, and a variety of spices, which are then ground, shaped into patties, and deep-fried. The result is juicy, slightly bouncy fish cakes bursting with herby and spicy flavours. What truly elevates them, however, is the sweet, sour, and spicy chilli sauce served alongside, often poured over the cakes.
