Hoi Tod

Mussels or oysters are fried into a crisp, lacy batter with egg and bean sprouts, then served with sriracha. It is a popular Thai-Chinese street dish, crunchy at the edges and soft within.

Hoi tod is a Thai-Chinese street food that evolved from the oyster omelettes brought by Chinese immigrants, particularly from the Fujian and Chaozhou regions. Its origins are debated, but the dish clearly merges wok-cooking techniques with Thai ingredients like sriracha and fresh herbs, creating a crispy-edged, custardy center that is a beloved late-night snack in Bangkok.

Regional variations exist across Thailand, with some vendors using mussels instead of oysters and adjusting the batter's crispiness or the amount of bean sprouts. While it is most associated with bustling markets and night stalls, hoi tod also reflects the broader cultural exchange between Chinese culinary traditions and Thai coastal seafood, making it a modest but iconic symbol of the nation's hybrid street-food heritage.