Hoy Tod
Bangkok, Thailand
This savory dish consists of fresh oysters or mussels cooked in a crispy, starchy batter with eggs and fresh bean sprouts. It is typically served on a hot skillet or plate, accompanied by a sweet and spicy chili dipping sauce.
Why locals eat it
With roots in Teochew-Chinese cuisine, this pan-fried oyster omelet is a staple at night markets and specialized street food stalls across Bangkok. It represents the historic integration of Chinese cooking techniques into the Thai street food scene.
Local tip
If you prefer a softer, chewier texture rather than an ultra-crispy edge, ask the vendor for 'or suan', which uses a different starch-to-egg ratio.
Typically made with
oysters, mussels, tapioca starch, egg, bean sprouts, garlic, chili sauce, scallions. Recipes vary — always check with the vendor if you have allergies.