8. Pla pao at night markets

There are various types of fish used for pla pao (salt grilled fish) from snakehead to tilapia, but the prep is the same. Stuffed with lemongrass, makrut lime leaves and sometimes basil or pandan leaves, the fish is then coated in a thick layer of salt and barbecued low and slow over charcoal. Peeling back the crust reveals juicy meat: it’s essential to dip it in the accompanying nam jim sauce, which bursts with incredible flavour from the garlic, chillies, coriander root, lime and fish sauce that go into it. Pla Pao is a staple of night markets throughout the city – such as the cacophony of stalls and carts selling popular Bangkok street food close to the river at Tha Pra Chan.

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