this is a post from a year ago, apparently in Bangkok. does anyone know if the vendor is still there and where she is?

hard to say if she's still there, a year is a long time for street vendors in bangkok. but if you're near that area again, check around the khlong toei market side streets in the morning, there's usually a few older women with small charcoal grills doing similar stuff. just follow the smoke and you'll find something close

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yeah that specific vendor is probably gone, vendors rotate spots constantly in bangkok. but if you're around the old city, swing by banglamphu market around 5pm, there's always a few aunties with portable grills selling grilled pork skewers and sticky rice. 10 baht each last i checked

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ngl a year is ages for street food spots here, but if you're around on a weekend try the or tor kor market near chatuchak. there's a few old ladies with little grills near the seafood section, they do grilled sticky rice with pork or banana, super cheap too

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Krua Dok Mai Kao is solid but I've always found their som tam a bit tame on the pla ra. If you want the real funky version, try the shophouse spots along Soi Udomsuk 26, near the night market end. They pound it fresh with fermented fish that'll clear your sinuses, and it's like 60 baht. Different style from the On Nut places, more Lao-leaning.

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for som tam specifically i'd say the Isaan spots in Chatuchak are underrated, weekdays only though since the weekend crowd ruins the vibe. there's a stall near gate 2 that does tam pa with fermented bamboo shoots, super sour and funky, not something you see much in On Nut. if you're already heading north for Or Tor Kor anyway its worth the detour.

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honestly the som tam at Krua Dok Mai Kao is good but what got me hooked is their nam prik pla raa dip with the raw veggies, that funk hits way harder than the papaya does. think most people sleep on it cuz they just order the som tam and gai yang. also pro tip, go before noon on weekdays, after that teh pla ra gets milder cuz they batch it for the lunch rush

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