Rice Noodle Rolls
Steamed rice noodles stuffed with tofu, herbs, and vegetables. They come cut with scissors and doused in a sweet and spicy chili sauce.
Stuffed with lemongrass-scented pork and glutinous rice, the sausages come off the hot coals juicy, with a crisp crust and slightly sticky texture.
Slightly under-ripe green bananas grilled over coal until blistered and hot. I've seen them done like this in South America too, which gives me a good idea for my next cook-out...
The national dish of Thailand, it's been around for centuries but gained its popularity in the 1930's during an organized effort to centralize and nationalize Thai cuisine. Here a woman stir-fries rice noodles with seafood, tofu, peanuts, fish sauce, and palm sugar just before adding an egg.
Finished Pad Thai
Unlike the sweet, gloppy versions you see in Thai restaurants outside of Thailand, Pad Thai should be fresh, light, and balanced in flavor.
Grilled River Fish
Fish stuffed with lemongrass, kaffir lime, and cilantro, slathered with a salty paste, and grilled over open coals.
All manner of fried meat like chicken wings, chicken legs, and entire slabs of pork belly, bought by the pound and eaten as a snack or to augment a home-cooked meal.
This stand specializes in curries, and being Bangkok, versions from all regions of Thailand are represented, with everything from fish heads to chicken and tofu.
While not as popular in Thailand as in some other Southeast Asian countries (like close-by Vietnam), noodle soups are a staple. This one is chicken and soy sauce flavored. On the table are the typical Thai accouterments: fiendishly hot dried chili, white sugar, fish sauce, and a lime-based chili sauce (you'll also find lime wedges). They represent the four basic Thai flavors: hot, sweet, salty, and sour. Bangkok residents like their food much sweeter than those from, say, the Isan region in the North.
Mussels, oysters, and vegetables in a thin batter that's fried in an extremely well-seasoned cast iron skillet. They come out cracker crisp on one side and creamy/tender on the other.
Fried Shrimp Paste
Balls of lemongrass and kaffir-scented shrimp paste are dropped into the fryer in irregularly shaped nuggets and deep-fried until crisp. They're then tossed with a sweet chili glaze and served from a bag with cucumber slices. Perfect for walking and snacking.
Breakfast of Champions
Start your day with a bit of heat. Leftover rice from the night before stir fried with Thai sausage and cilantro, served with hard-boiled eggs and sprinkled all over with deceptively spicy Thai bird chilis.
My favorite meat-based dish in the world. Marinated pork neck grilled over charcoal and served with a thin, herb-spiked sauce made with fish sauce and lime juice. It's insanely juicy with a crisp, sticky crust and deep pork flavor. So good.
Yep, they do burgers.
And they do 'em with style.
Stir-Fried Morning Glory
Morning glory shoots stir-fried with oyster sauce and dusted with dried chili. One of the most common vegetable side dishes you'll find at wok-based stands.
Thin, crisp crullers made with a copper mold and deep fried in a wok. They taste somewhat like funnel cake and come sprinkled with black sesame seeds and sugar. Notice the lady in the back roasting chestnuts in a wok full of hot rocks?
A vegetable-stuffed omelet made by shallow-frying beaten egg in a well-oiled and hot wok. The egg puffs up on one side and browns and crisps on the other. It's served upside-down over a plate of rice with plenty of herbs, chili, and fish sauce.