Jok
Bangkok, Thailand
This thick, comforting rice porridge is cooked slowly until the grains break down into a smooth, silky consistency. It is traditionally garnished with seasoned pork meatballs, fresh ginger, scallions, cilantro, and sometimes a raw or soft-boiled egg.
Why locals eat it
Derived from Cantonese-style congee, this dish was adapted by Thai-Chinese communities in Bangkok to suit local tastes. It has evolved into one of the city's most beloved morning and late-night comfort foods.
Local tip
Add a sprinkle of crispy fried dough sticks (patongko) for an incredibly satisfying crunch that contrasts the silky texture of the rice.
Typically made with
broken rice, pork meatballs, ginger, scallions, soft-boiled egg, soy sauce, white pepper, pork broth. Recipes vary — always check with the vendor if you have allergies.