Best Street food in Bangkok


Let have some fun with new experience with food of our nosh tour (Yuddish word means " to eat a little) and get to know what is the best

street food tast like and what are they?


Let start from...


Guay Tiew Moo  

Good kratiem jeaw (fried garlic) alone can go a long way. But this noodle stall takes it to a whole new level. The noodles here are everything they should be, cooked to perfection—chewy, not too soggy and stewed in the most fragrant kratiem jeaw we’ve tried. The other ingredients are pretty special, too, and not just the fishballs, either; we’re addicted to the tender moo ghon (shredded pork) and tasty entrails.


Gai Ping

Sat on the corner of this soi, Jae Cherry grills up big chunky chicken skewers, marinated in rich spices and cooked to perfection. The golden brown meat is more tender on the inside than any other grilled chicken we’ve tried. It’s pointless trying to stop at just one, while the accompanying dipping sauce is totally delicious with a nice balance of spicy, salty and sour.


Guay Tiew Pla

This slightly hard-to-find stall is worth the effort for its must-try fishballs. They’re light yet tasty, delightfully melt-in-the-mouth but not soggy. They’re loaded with fish without being overly pungent and go beautifully with the noodles. Just like other great stalls, be sure to call ahead as they run out very quickly.


Burmese Noodle

Hidden in the small Burmese community in Phra Khanong, this tiny shophouse is habitually swarmed by Burmese ladies from the neighborhood. At the entrance to Phra Khanong Market, turn left down a small alleyway packed with colorful clothing, and eventually you’ll find yourself in Little Burma. T-shirts, raw betel nuts and all manner of spices are just some of the goods on display. Not too far away is this well-known Burmese eatery, where you’ll be greeted by the smiling face of Dao Giri, the Nepalese-Burmese cook. Her most popular dish among Burmese and Thais alike is mohinga (Burmese cold rice noodles, B35). It’s cheap, tasty and served up in a matter of minutes.


Guay Tiew Ruea

Legend has it that the way guay tiew ruea (boat noodles) are sometimes mixed with blood was started by the Chinese who would store thier beef on a sieve covered with ice. The blood would drip down into a pan and they would use it to make the soup more flavorful. We, of course, don’t know what the original version tasted like, but we do know that this shophouse serves up a pretty mean bowl. Forget the famous guay tiew ruea Rangsit, and come here for truly deepflavored broth with tender pork .







by BK staff

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