Tod Mun Pla
Bangkok, Thailand
Tod mun pla are springy Thai fish cakes made by pounding fish with red curry paste, makrut lime leaves and long beans before frying. They are fragrant, lightly chewy and savory-hot, with sweet cucumber relish providing a cool, sharp contrast.
The dish sits between snack and shared starter and shows how pounding creates a cohesive texture from fish and curry paste. Bangkok versions vary in firmness and chilli heat, while the relish is an important part of the intended balance.
Why locals eat it
Dip sparingly at first so the curry and lime-leaf aromas remain clear. Ask which fish is used and whether the cakes contain long beans, then use the cucumber relish between bites.
Local tip
Tod Mun Pla in Bangkok: Thai fish cakes and relish
Typically made with
fish paste, red curry paste, kaffir lime leaves, yardlong beans, sweet chili sauce, cucumber. Recipes vary — always check with the vendor if you have allergies.