Southern Thailand Street Food

8 dishes in Thailand

8 street foods from Southern Thailand, Thailand: Khao Yam, Gaeng Tai Pla, Khua Kling, Moo Phat Sataw and Kai Tod Hat Yai and more. Each one has its own page with the story behind it and what to look for.

Street foods of Southern Thailand

Morning Market · Herbed Rice Salad Khao Yam (Southern Herbed Rice Salad) Some vendors colour the rice blue with butterfly pea flowers, just like nasi kerabu, its close cousin across the border in Malaysia's Kelantan. Cooked rice is served with a dozen or more finely shredded herbs and vegetables — lemongrass, kaffir lime leaf, pomelo, bean sprouts, dried shrimp, toasted coconut — and dressed with nam… Phatthalung Specialty · Fermented Fish Curry Gaeng Tai Pla (Fermented Fish Curry) Its defining ingredient is tai pla — fermented fish entrails salted and cured for a period before cooking — making this arguably the most pungent… Salted, fermented fish viscera is simmered into a fiery curry base with lemongrass, chilies, garlic and shrimp paste, then loaded with catfish or snakehead fish, bamboo shoots, eggplant… Southern Market · Dry-Fried Curry Khua Kling (Bone-Dry Chili Curry) There's no coconut milk and barely any liquid at all — the meat is fried directly in its own curry paste until every trace of moisture cooks off… Minced pork, beef or chicken is stir-fried with a densely pounded paste of dried chilies, turmeric, lemongrass and galangal until completely dry, then finished with a heavy scatter of… Southern Staple · Stink Bean Stir-Fry Moo Phat Sataw (Stir-Fried Pork with Stink Beans) Eating the pungent beans can make your urine smell strongly for a day or so afterward, much as asparagus does, thanks to sulfur compounds in the… Stink beans (sataw) are shelled and stir-fried with sliced pork, garlic, chili and a spoon of shrimp paste until the beans turn bright green and slightly charred. It's a fixture of… 🍗 Crispy chicken · Buried in fried shallots Kai Tod Hat Yai (Hat Yai Fried Chicken) The heap of crispy fried shallots on top is what sets it apart from other Thai fried chicken. Chicken marinated with garlic, coriander root, pepper and fish sauce, lightly coated and deep-fried, then showered with fried shallots and eaten with sticky rice. Sold from stalls and… 🔥 Coconut-chilli glaze · Muslim south Kai Kolae (Southern Coconut-Glazed Grilled Chicken) Kolae is really a technique, not one dish: chicken is most common, but other meats and seafood get the same basting treatment. Skewered chicken grilled over charcoal and basted repeatedly with a thick sauce of coconut milk, dried chillies and spices until sticky and caramelised. Sold from roadside grills and… Muslim-Thai Breakfast · Curry-Dipped Flatbread Roti Kaeng (Curry Dipping Roti) Unlike the sweet, condensed-milk roti sold in tourist areas, this savory version is meant purely as a curry-scooping tool — sugar rarely goes… Plain roti dough is griddled fresh until flaky and golden, then torn by hand and dipped into a small bowl of massaman-style or yellow curry. Southern Thai-Muslim vendors sell it as an… 🍛 Everyday Curry · Turmeric & Tamarind Kaeng Leuang (Southern Turmeric Sour Curry) In central Thailand the same style is called kaeng som, 'sour curry'; southerners call it kaeng leuang, 'yellow curry,' for the turmeric, and it has… A paste of fresh turmeric, chilies, shallots and shrimp paste is simmered into a thin, sour-spicy broth with tamarind, then loaded with fish and vegetables such as green papaya, bamboo…

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