Bangkok: Local Must Eats

Hot and sour soup built around prawns, lemongrass, galangal, kaffir lime, chili and lime juice. The broth balances spicy, sour and herbal notes, epitomising Thai flavour harmony. Thought to originate in central Thailand, it has become an iconic national dish and popular street food. Clear and creamy versions exist today.

Shredded unripe papaya pounded with fish sauce, palm sugar, lime and chilies, sometimes tomatoes and peanuts. Originally from Laos and northeastern Thailand, the salad is tangy, sweet and spicy. Variations abound, proving its adaptability. Its crunchy texture and bright flavours make it indispensable at street stalls. Fresh papaya is vital.

Stir-fried rice noodles cooked with garlic, dried shrimp, tofu and eggs, tossed in a tamarind-fish sauce and palm sugar blend, and topped with crushed peanuts and lime. Created in the 20th century with Chinese influences, the dish was promoted as a national identity and is now internationally beloved. Vendors specialise.

Simple stir-fry of minced meat or seafood with garlic, chili and holy basil served over rice. Often topped with a crispy fried egg, it is a lunchtime staple for office workers. Originating from Chinese immigrant kitchens in the early 20th century, it exemplifies quick, bold Thai flavours. Seasoning balances flavours.

Rich, mildly spiced curry made with coconut milk, roasted peanuts, potatoes and tender meat. Influenced by Persian and Malay cuisines, it was introduced to Thai court kitchens in the 17th century. Aromatic spices like cinnamon, cardamom and clove distinguish it from other Thai curries. Served with rice. Often served at celebrations.

Creamy curry distinguished by its green chilli paste simmered with coconut milk, Thai eggplant and choice of meat or fish balls. The name refers to the colour, not sweetness. Developed in the early 20th century using fresh green chilies, it balances heat, sweetness and aromatic herbs like basil. Often paired with rice.

Minced meat salad seasoned with fish sauce, lime juice, roasted ground rice and chilies, often garnished with mint and herbs. Originating in Laos and adopted across Isan and Lanna regions, it offers a tangy, spicy bite. Served with sticky rice, it is a cornerstone of northern Thai meals. Variations use duck.

Thai dessert of glutinous rice soaked in coconut milk and sugar, served with slices of ripe mango. Eaten during mango season and believed to have gained popularity during King Rama II’s reign, it showcases Thailand’s agricultural heritage. Its creamy texture and sweet-salty balance have won international fans. Sesame seeds may be sprinkled.

Comforting fried rice made by stir-frying jasmine rice with eggs, garlic, vegetables and soy sauce, then adding chicken or prawns. This dish can be found everywhere from hawker stalls to home kitchens. It offers a milder alternative to spicy curries while still delivering savoury depth and convenience. Often served with cucumber slices.