Pong Luk Chin Pla Charoen Nakhon

White-to-off-white fish balls made from seasoned ground fish meat. Springy texture, no fishy smell. Popular to buy for cooking at home or as a snack.

Shrimp meat balls, often fried or boiled, with a light orange color. Sweet and fragrant with shrimp flavor, slightly crunchy texture.

Dumplings made with wrappers from ground fish meat, rolled thin, filled with seasoned minced pork. Salty and rich flavor, fragrant with fish and pork filling.

Long, oval fried fish cakes made from seasoned ground fish meat, then fried. Golden brown exterior, cut into bite-sized pieces, with a firm and chewy texture.

Thai noodle dish with fish balls. Can be prepared as a clear soup with a mellow flavor, dry style mixed with soy sauce and seasonings, or Tom Yum style with spicy and sour taste.

Noodles in a pink broth made from fermented bean curd sauce, with a sweet and sour primary taste, followed by saltiness, and a fragrant fermented bean curd aroma. Often includes morning glory, pig's blood, and fish balls.

Can be chosen as Kao Lao (broth with balls and vegetables, no noodles) or Glass Noodles (clear noodles made from mung beans). Hot broth with a mellow flavor.