9 must-try Southern Thai dishes

Thailand is a land of diversity with each region having its own identity. This diversity is reflected in the landscapes, culture, and dialects spoken in the different areas. It can also be seen in the regional cuisine.

Southern Thai food is a mix of influences ranging from Thai to Malay to Indian to Chinese. Although some dishes from this region have a reputation for being fiery, there are plenty of options to choose from if you prefer something less spicy. We’ve compiled a selection of dishes (shown here in no particular order) to try on your next visit to the south of Thailand.

Pad sataw kung

Sataw (aka bitter bean or stink bean) is one ingredient which is particularly associated with Southern Thai food. This nutritious green bean comes from a tree and provides a nutty flavour when added to dishes. The bean blends especially well with shrimp in the classic Southern Thai dish, pad sataw kung (stir-fried sataw and shrimp). Chefs will have their own recipes for the all-important sauce, but ingredients commonly used include chilli, garlic, kaffir lime leaves, lemongrass, shrimp paste and turmeric.

Khao yam

Khao yam is another classic dish strongly associated with Southern Thailand. This spicy rice salad is a healthy mix of herbs and vegetables. There can be a lot of variation in the ingredients used but will typically include chillies, dried shrimp, kaffir lime leaf, lemongrass, roasted coconut and sour mango.

The tangy dressing – known as nam budu – is made from pickled fish and salt. Khao yam is often beautifully presented and can be as appealing to the eye as it is to the palate. The rice is sometimes coloured with butterfly pea blossom for a purple hue or gardenia fruit to give the rice a yellow tint.

Moo hong

The key ingredient for moo hong is a fatty cut of pork belly. A good moo hong (and they all seem good in Southern Thailand) will have the meat cooked until it’s melt-in-the-mouth tender. Different chefs will have their preferred ingredients, but the pork belly is usually braised in a tasty mix of black peppercorns, crushed coriander root, garlic, palm sugar, soy sauce and star anise.

Hokkien mee

As the name suggests, Hokkien mee is a noodle dish with Chinese heritage. You’ll find this dish in towns and cities across the south, but it is perhaps most famous in Phuket Town.

Whether you eat this as a lunchtime treat or an evening meal, Hokkien mee always hits the spot. Made with yellow egg noodles and wok-fried in soy sauce with seafood, pork and vegetables. Vendors will usually ask if you want a soft-poached egg and our advice is to take it. The runny yolk adds another dimension to an already delicious dish.

Hat Yai-style fried chicken

You can find Hat Yai-style fried chicken across Thailand, but it is the southern Thai city of Hat Yai which lays claim to the original version. There are a few features which make the Hat Yai version special. The marinade used helps make the meat tender and gives the chicken a light and crisp batter. However, it is the addition of fried shallots as a topping that differentiates the Hat Yai from other fried chicken versions around the country.

Khua kling

If you like your food pungent and fiery, try a plate of khua kling. This dry curry packs plenty of punch. The main protein used is usually ground chicken or pork. This is dry-fried with an aromatic mix of chillies, curry paste, galangal, kaffir lime leaves and lemongrass. Khua kling is a staple of Southern Thai cuisine and you should have no trouble finding it during your travels in the south of Thailand.

Gaeng som

As with khua kling, if you like your food hot and spicy, try gaeng som. The name translates as ‘sour curry’ with lime juice adding the sour notes and chillies providing the heat. The main ingredient is fish (often sea bass) and, unlike many Thai curries, no coconut milk is used. Other ingredients include garlic, green papaya, shallots, shrimp paste and turmeric.

Kanom jeen nam ya pu

Across Thailand, there are different versions of dishes that use kanom jeen (thin rice noodles). In the north, kanom jeen nam ngiao is a favourite. In Southern Thailand, you will see different versions of curry including kanom jeen nam ya pu (crab yellow curry in noodles) on the menu.

Roti

The humble roti was introduced to Thailand by Indian migrants. Although you can find these pancakes throughout the country, they are still associated with the South. Many tourists may already be familiar with rotis as a desert with street vendors skilfully preparing pancakes with condensed milk, banana, mango and other sweet fillings.

In Southern Thailand, rotis are often served with a fried egg and cut into crispy shards. Served as an accompaniment to savoury curry dishes, they can be washed down with a glass of iced Thai tea for a classic and cheap Southern Thai breakfast.

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