10 Lesser-Known Thai Snacks And Dishes To Try In Bangkok

Are you heading to Bangkok during this year-end holiday? Even if you're not and are just planning a future trip, the capital of Thailand is a hotspot for so much delicious food that you are likely never going to finish trying it. We've previously shared 10 alternative restaurants and street food places to check out in Bangkok and where to find halal food in the city. Here, we're sharing with you more of our gourmet finds with 10 less well-known (to us Singaporeans at least) Thai snacks and dishes to try the next time you head to Bangkok.

Khanom Khrok ขนมครก

Think of khanom khrok as coconut takoyaki. Essentially, a batter consisting of coconut milk, rice flour and sugar is cooked on an indented frying pan before the two halves are stacked together to form a ball. As such, you'll have to be wary when you take a bite as the fragrant molten interior breaks through the crispy exterior and easily scalds your mouth — much like a takoyaki does too. Khanom khrok can often be tinged green with pandan or topped with fillings such as corn, spring onions or taro.

Where to get it: The food court at CentralWorld and the floating market in Iconsiam have stalls that make khanom khrok on the spot, which is how you want to enjoy it.

Thong Yot ทองหยอด, Thong Yip ทองหยิบ and Foi Thong ฝอยทอง

Thong yot (the first item in the video), thong yip (the second item) and foi thong (the third item) are made mainly of egg yolks that are cooked in scented sugar syrup. The common word among the three - thong - means gold as the colour is reminiscent of the precious metal. These desserts consequently have auspicious and symbolic meanings. They are sweet and fragrant from the scented syrup, with a slightly chewy texture. They are said to stem from the Portuguese dessert fios de ovos that was introduced by Maria Guyomar de Pinha during the Ayutthaya period in the 1600s.

Where to get it: Thongyoy Cafe offers a variety of Thai desserts, including these three. Krispy Kreme also makes a doughnut topped with foi thong. You can also find these at 7-Eleven.

Nam Plaa Wan นำ้ปลาหวาน

Do you know how we add sour plum powder to make fruits like guava more appetising? Nam pla wan, which directly translates to sweet fish sauce, does the same job here. Fish sauce, sugar, chillies, shallot, dried shrimp and fermented shrimp paste are cooked together until they become a thick, sticky paste. It is then ladled on tart and firm fruits such as green mango and enjoyed. But before you thumb your nose at it, the sweet, salty, spicy and umami sauce really does elevate these sour fruits.

Where to get it: Roadside carts and supermarkets peddling cut fresh fruits offer nam pla wan. Else, you can find bottled versions on store shelves.

Khanom khay ขนมไข่

Khanom khay is also known as khanom bulu. And if the second name sounds more familiar, it is because khanom khay is said to originate from the southern regions nearer to Malaysia where, you guessed it, it could be kueh bahulu. But unlike the kueh bahulu we find in Singapore, khanom khay is made with an added squirt of salted butter. Not only does that give the fluffy financier-like dessert extra fragrance and richness, but the salt also makes the sweet less cloying and taste more dimensional.

Where to get it: Find it made fresh at Roon Khanom Khai and Haab.

Miang Kham เมี่ยงคำ

Miang kham is usually eaten as a snack or appetiser. These bite-sized packages are made with toasted coconut, peanuts, dried shrimp, lime, chillies, shallot and ginger that are wrapped in wild betel leaves with a sweet, salty and umami sauce. As you can imagine, each mouthful is an explosion of flavours as each ingredient jostles to be tasted while blending into a harmonious yet refreshing taste. Miang kham has its origins traced to the period of King Rama V (late 1800s to pre-WW1).

Where to get it: Miang kham would be easiest to find at Ruen Mallika and similar restaurants serving royal Thai food. If you're lucky, you might find them sold at the street markets too. Lay's also has a miang kham flavour though it doesn't capture the full essence of the dish.

Yen Ta Fo เย็นตาโฟ

Yen ta fo is yong tau foo. The similarities, however, stop at the fact that both iterations are noodle dishes with protein toppings. The Thai version is instantly recognisable as it has a pink soup from the fermented Chinese beancurd (nan ru) used and it is a lot sweeter, spicier and tangier than what we are familiar with. The toppings are also different too as yen ta fo features more fish balls and fish cakes with no option to pick what you want unlike the usual a la carte style in Singapore.

Where to get it: Yen ta fo is a pretty common dish that you can find on the streets or in food courts. Otherwise, Nai Uan Yentafo is a brand with over 50 years of heritage.

Kuay Tiew Lord ก๋วยเตี๋ยวหลอด

Kuay tiew lord is a Thai-Chinese dish that features the broad, flat rice noodles we eat in Singapore too. The noodles are then doused with a soy sauce-based dressing as well as bean sprouts, tofu, shiitake mushrooms, sweet preserved radish, minced meat and dried shrimp. Mix them all together and enjoy the mishmash of flavours that vary with each bite. Top with some chilli and vinegar to cut through the richness.

Where to get it: There is a streetside store right in front of the Kwang Tung Shrine in Yaowarat (Bangkok's Chinatown). You can recognise it by the queue or the video above. Remember to add a spicy fishcake too.

Sai Krok Isan ไส้กรอกอีสาน

Sai krok Isan are fermented sausages that come from the Isaan region in northeastern Thailand. And because it is fermented, the sausages have a uniquely sour tang that complements well with the richness of the meat filling. You'll find them being grilled and then served with a side of fresh vegetables (usually cabbage or lettuce) and sliced ginger.

Where to get it: Sai krok Isan can be easily found at night markets and roadside stalls as it is a common snack food for people to grab and go. Certain stalls offer sai krok Isan in varying levels of sourness too.

Kaeng Hang Le กงฮังเล

Kaeng hang le is a curry dish that can find its roots in Myanmar. And because Myanmar has historically been influenced by India, kaeng hang le is one of the few Thai curries that is made with a masala spice mix. Besides the curry powder, a mix of herbs ranging from turmeric and galangal to shallots and lemongrass are also used to make the dish. Pork belly is usually the protein of choice, though chicken, beef and fish can be found too.

Where to get it: Boonlang Thai Cuisine serves kaeng hang le and is located near Thong Lor BTS station.

Nam Ngiao น้ำเงี้ยว

Served with a tangy soup accented with tomatoes, nam ngiao is a noodle soup hailing from northern Thailand. In it are thin fermented rice noodles called khanom chin as well as cubes of curdled blood, pork ribs, vegetables and chilli. The soup is also made with dried flowers of the red cotton tree, which you'll be able to spot by its long, thin fibres.

Where to get it: While they are most known for their khao soi, Ongtong Khaosoi also serves nam ngiao as they are both northern Thai dishes.