Khao Kha Moo
Bangkok, Thailand
This comforting dish features tender pork trotter simmered for hours in a fragrant, spiced soy-sauce broth until it is melt-in-your-mouth soft. It is traditionally served over steaming rice with hard-boiled eggs, pickled mustard greens, and a spicy garlic-chili vinegar sauce.
Why locals eat it
This dish is widely considered to have evolved from Chinese Teochew culinary traditions brought by immigrants to Thailand. Over generations, it has become one of Bangkok's most ubiquitous and beloved street food comfort meals.
Local tip
Drizzle the sour, garlic-heavy chili vinegar over the rich pork to cut through the fat and balance the sweet, savory sauce.
Typically made with
pork trotter, soy sauce, five-spice powder, garlic, coriander root, jasmine rice, preserved mustard greens, hard-boiled egg, chili. Recipes vary — always check with the vendor if you have allergies.