Khao Kluk Kapi
Bangkok, Thailand
This intricate dish features rice stir-fried with pungent fermented shrimp paste, surrounded by a colorful array of sweet, sour, and savory toppings. Diners mix everything together at the table, blending caramelized pork, shredded green mango, omelet strips, shallots, and fresh chilies.
Why locals eat it
Often associated with traditional Royal Thai cuisine, this highly visual dish balances all five fundamental flavors of Thai gastronomy in a single plate. Its origins are deeply tied to the Central plains of Thailand where shrimp paste is a historic pantry staple.
Local tip
Do not eat the components separately; squeeze the lime juice over the plate first, then thoroughly mix all ingredients together before your first bite.
Typically made with
jasmine rice, shrimp paste, sweet pork, green mango, shallots, omelet, dried shrimp, chilies, cucumber. Recipes vary — always check with the vendor if you have allergies.