Pla Pao
Bangkok, Thailand
Pla pao is a whole fish stuffed with lemongrass or herbs, coated in salt and grilled over charcoal. The crust protects moist, gently flavored flesh, which is pulled from the bones and eaten with spicy dipping sauce and fresh vegetables.
The dish is a communal grilled-fish meal commonly found at markets and casual Thai restaurants. Tilapia and snakehead are frequent choices, but the fish and size vary, so the name describes the technique more than one species.
Why locals eat it
Ask which fish is available and whether the serving is priced by size. Use the herbs and dipping sauce with the flesh, watch for bones and share the fish with rice or vegetables.
Local tip
Pla Pao in Bangkok: salt-crusted grilled fish guide
Typically made with
whole fish, rock salt, lemongrass, pandan leaves, garlic chili dipping sauce. Recipes vary — always check with the vendor if you have allergies.