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13 Worst Rated Thai Street Foods

Last update: Sun Feb 16 2025
13 Worst Rated Thai Street Foods
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01
Hon mhai
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Hon mhai is a traditional insect dish that's especially popular in Bangkok. It's made by deep-frying silk worms, then seasoning them with salt, pepper, and sometimes a secret sauce that's prepared by the vendor, because the snack is usually sold from street carts.


Once fried, the silk worms turn crunchy and greasy, while the flavor is sometimes described as slgihtly bitter. Hon mhai silk worms are prized because they're rich in protein and some believe that they have medicinal properties.

02
Hoy tod
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Hoy tod is a traditional dish that's commonly sold at street food stands. This crispy omelet is prepared with plump oysters or mussels (or both) and bean sprouts that are fried after being coated in savory egg batter. Once fried, the omelet is typically garnished with spring onions and served with assorted condiments such as green chili sauce, fish sauce with chili peppers, or tomato sauce.


There's also the spongy and gooey version called or suan, and it's said that men usually prefer or suan, while women opt for the crispy hoy tod.

MOST ICONIC Hoy tod

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03
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Khao khluk kapi is a Thai rice dish made with cooked rice that is fried with shrimp paste, and then topped with or served alongside a number of ingredients, including crispy dried shrimps, slices of sweet pork or chicken, chilis, raw mango gratings, red onions, omelet shavings, cucumbers, green onions, and cilantro.


All these ingredients combined into one make for a colorful dish and create an explosion of flavors and textures in the mouth. This delicious rice and shrimp paste dish is usually sold as a takeaway food at many street stalls throughout Thailand.

04
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This Thai snack consists of grilled or deep-fried meatballs made with a mixture of ground meat (usually beef or pork) combined with herbs and seasonings. The dish is served on a bamboo skewer, typically accompanied by a sweet-and-spicy dipping sauce.


Luk chin ping is sold by many street vendors in Thailand and it is beloved by children and adults alike.

05
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The term chim chum refers to a traditional Thai dish as well as the earthenware pot in which the dish is cooked. The preparation starts with a broth that is flavored with galangal, lemongrass, and Thai basil. Various vegetables are added next, and the broth is served together with marinated pork, chicken, or tofu - which the guest shortly simmer until cooked.


Chim chum, which roughly translates as drip and drop, is intended to be eaten as a communal meal, and it is usually served with nam chim - a dipping sauce consisting of garlic, chili peppers, fish sauce, lime juice, coriander, shallots, and palm sugar.

06

Soup

THAILAND
3.4
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The pink-colored yen ta fo is a Thai soup consisting of various types of noodles served in a hearty chicken or pork broth seasoned with the pungent, fermented red bean curd. Each bowl of this flavor-packed soup is topped with various condiments such as fish balls, squid, shrimps, fried tofu, and the leafy water morning glory.


Typically served in traditional Thai restaurants and sold at numerous street stalls, yen ta fo is popular throughout the country and is usually enjoyed as a filling main course.

MOST ICONIC Yen ta fo

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07
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Fried pork rinds are a popular Thai snack that is prepared with cured or dried pork skin. Some fat is usually left on the skin, and the curing process helps the rind attain its typical puffed and crispy texture. Khaep mu is enjoyed as a snack when it is usually accompanied by chili-based nam phrik sauces.


It can also be served as a side dish, and when crumbled, it is often added to various dishes as an ingredient or a garnish. This filling snack is traditionally associated with northern Thailand, and it is commonly sold by street vendors.

08
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Pla muek yang is a Thai-style chargrilled squid dish typically coated in a spicy, sweet-and-sour sauce consisting of lime juice, fish sauce, garlic, chilis, coriander roots, and sugar. The dish is often served with peanuts and coriander leaves on top and is commonly sold at roadside eateries and street stalls across Thailand.


It can be consumed on its own as an appetizer or a main course, or it can be mixed with salads.

09
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Chok is the Thai version of traditional Chinese congee, a type of rice porridge. It is typically prepared with boiled jasmine rice cooked with water, chicken broth, or pork broth until the dish becomes very thick. Pork meatballs, liver slices, shredded chicken, shrimps, or fish and lightly boiled eggs are typical accompaniments to this rice dish.


Thai chok is usually flavored with fish sauce, garlic, white pepper, vinegar, and soy sauce. Warm and filling, this breakfast staple is typically served with Thai donuts on the side, sprinkled with slivered ginger, spring onions, fried garlic, and freshly chopped cilantro. 
10

Soup

THAILAND
3.8
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Khao tom is a variety of rice soup from Thailand that combines rice with a flavor-packed broth of herbs and vegetables. The rice is usually cooked, then added to the broth containing shallots, lemongrass, galangal or ginger, and garlic. The combination is then cooked until the consistency becomes thick.


This rice soup is enjoyed hot, typically laced with fish sauce, soy sauce, and lime juice, and often accompanied by small pork balls, shredded chicken, shrimps, fish, or eggs for a more satisfying meal. Chopped coriander, scallions, tofu, chilis, and fried garlic include some of the typical seasonings. 

MOST ICONIC Khao tom

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11
Noodle Dish
CENTRAL THAILAND, Thailand
3.9
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Sausage
NORTHERN THAILAND, Thailand
3.9

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “13 Worst Rated Thai Street Foods” list until February 16, 2025, 2,051 ratings were recorded, of which 1,434 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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