Fah Thai Magazine - Inflight Magazine of Bangkok Airways Issue Mar-Apr 2024

OVERTURES
A TASTE OF THAILAND
Sizzling
Magic
If you happen to notice a tantalising aroma
on a bustling Bangkok street, it could be from
a Hoy Tod stall
Named one of the world’s top three street
foods at the 2016 World Street Food
Congress, Thailand’s very own Hoy Tod or
crispy mussel omelette is a sizzling love affair
of delicious flavours.
Just watching the ingredients being
tossed together on a blistering-hot griddle is
a delight in itself, and the aromatic pleasure
only deepens when the omelette is served
up. But a word of caution: Be careful not to
burn your tongue.
Originally a Chinese dish, Hoy Tod’s
ingredients are easy to find. All you need
is starch, eggs and mussels. The recipe has
evolved over the generations to suit Thai
tastes and now comes in two variations –
gooey or crispy. Street stalls and restaurants
may also offer diners a choice between
oysters and mussels.
O-Suan, or the gooey version, can be
found in many Thai-Chinese restaurants. The
starch used creates a translucent and chewy
omelette that is served on a sizzling pan
accompanied with fresh bean sprouts and
chilli sauce.
O-Lau, the crispy thin pancake version,
is usually found on menus of eateries that
specialise in Phad Thai. This version of Hoy
Tod is also served with a hot chilli sauce and
fresh bean sprouts.
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