Food in Bangkok, Thailand

Tom Yum Goong is voted one of the most delicious and most favorite dishesamong both foreigners and Thais. It always in the top ten list of not only most delicious but also most famous and most popular foods in the world as well. Tom Yum is one type of soup in Thailand. It consists of soup stock with herbs, lemongrass, galangal, kaffir lime leaf and a choice of meat and vegetables. In this case the choice of meat will be “goong”= shrimp. The soup is normally seasoned with fish sauce, lime juice and chilies. There are also optional add-ons, such as Nam Phrik Pao (chili jam), and sometimes milk or even coconut milk.

Green papaya salad is the most popular dish among women in Thailand according to a survey I heard on TV there. It is a Northeastern food that is eaten with sticky rice and other Northeastern dishes such as laab, beef salad and bamboo shoot salad.

The two most popular types of green papaya salad have either dried shrimp or salted crab. Green papaya salad with dried shrimp and peanuts is called som tum thai. The green papaya salad with salted crab is called som tum pbooh. The majority of the ingredients are the same

is a spicy hot soup in Lao cuisine and Thai cuisine. This soup is made with coconut milk, galangal, lemon grass, kaffir lime leaves, and chicken, and often contains straw, shiitake, or other mushrooms, as well as coriander leaves(see below). The fried chilies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup. The key is to get a taste balance between the spices. Thai-style tom kha gai does not use dill weed, whereas Lao-style tom kha gai usually contains "phak si" (dill weed), which is a common herb used in Lao cuisine. The Thais' answer to dill weed (known in Thailand as "phak chi Lao", since it's known locally as a Lao herb) in Tom kha is coriander or cilantro ("phak chi" in Thai).

is a Chinese-influenced stir fried noodle dish that is commonly eaten in Laos and Thailand. It is also quite popular in Thai and Lao restaurants around the world.

The name of the dish translates to "fried (with) soy sauce" and it is very similar to the char kway teow of Singapore and Malaysia. Phat Si Io is normally stir fried dry while another similar dish, rat na (in Thai) or lard na (in Laos), is topped with a sauce and generally has a lighter taste.

It is made with dark soy sauce ("si-io dam"), light soy sauce ("si-io khao"), garlic, broad rice noodles, called "kuaitiao sen yai" in Thai (commonly abbreviated to just "sen yai" meaning "big strip"), Chinese broccoli, egg, and some form of thinly sliced meat — commonly pork, chicken or beef — or shrimp or mixed seafood. The name comes from the soy sauce used in the dish, which is called "si-io", or "si-io" sauce, a loanword from Teochew. Phat Si Io is sometimes called "Kuai-tiao Phat Si Io" which reflects the general practice of using flat rice noodle as the main ingredient. However, other types of noodles may also be used.

One of the most common snacks on the streets of Bangkok are small little skewers of grilled pork called Moo Ping (หมูปิ้ง).

The meat is first marinated in a sweet soy based sauce before being placed on hot charcoal to roast. The sizzling skewers can be smelled from a kilometer away. They are best enjoyed with a baggie of sticky rice and when eaten hot the tender pork melts in your mouth!

Rice noodles with beef or pork (and sometimes offal) in a brown broth which contains cinnamon, star anise and sometimes blood. It is spicy and sour.

Khao Pad Poo or Fried Rice with Crab Meat is another popular Thai dish. First, we put chopped garlic and sliced onion in a hot oil, stir-fried with eggs, crab meat, fish sauce and a little sugar. Pour down rice and oyster sauces, mix and cook till done. Sprinkle on top with sliced green onion leaves or coriander. Khao Pad Poo is served with cucumber and tomato slice.

Moo Dad Deaw is sun dried pork, or what can basically be called Thai pork jerky.

The pork it normally sliced into little pieces and marinated in soy sauce, fish sauce, garlic, and sugar before being laid in the scorching Thailand sun for a day. If you’ve explored Bangkok much, you’ve probably seen flat baskets of moo dad deaw drying out in the sun.

The sun dehydrates the pork and turns it into that oh-s0 attractive jerky texture.

Khao Niew Mamuang is a very popular traditional Thai dessert comprising of fresh yellow sweet mango with sweet sticky rice often served with coconut milk and small dried salted yellow mung beans. The taste is fresh, sweet but a little sour and is enjoyed by Thais and foreigners equally.

The desert is readily available almost all year round but is particularly popular in the summer mango season when the price of mango halves. It is little known, but the desert with sticky sweet rice, coconut milk and dried mung beans, can also be made with durian (the rather smelly but delicious Thai fruit) and jack fruit amongst other fruits.

Khanom krok is the Thai version of pancakes made on a cast-iron griddle with small “cups” for each pancake. Khanom means “sweet” and krok means “griddle.” It is a popular street food, slightly sweet and coconut-ty.