Thai style fresh oyster with toppings (hoy naang rom sot)

By Mark Wiens 13 Comments
Thai oysters
Hoy Naang Rom Sot หอยนางรมสด

Hoy Naang Rom Sot หอยนางรมสด

One of the popular ways to eat raw oysters in Thailand is garnished with a dabble of burnt chili sauce, a few fried onions and a sprig of herb. It’s hard to get better than this!



13 comments. I'd love to hear from you!

Leave a Reply

Your email address will not be published. Required fields are marked *

  • bee

    5 years ago

    where can i eat this in bangkok (reasonable price pls)? thanks mark

  • Suppamas

    6 years ago

    Yes! I can confirm that it’s really nice and so yummy! ^_^

  • paulo

    6 years ago

    …now to convince Safeway to carry it! ^_^ Although I bet the Thai markets in Boston might have it.

    • Mark Wiens

      6 years ago

      Yah, are you going to try to make it? This kind of oyster like this is so good!

    • Lily

      1 year ago

      It is very easy to grow at home. You just need to get a seed/dried seed. They even make jewelry ornaments from the dried seeds.

  • paulo

    6 years ago

    Yum Mark. Do you know what that herb is? Looks like Basil.

    • Mark Wiens

      6 years ago

      Hey Paulo,
      In Thai it’s called “krathin.” In English it’s sort of complicatedly called “leucaena leucocephala.” It’s basically a leaf from a tree, similar to an acacia.

      • Lily

        1 year ago

        Yes it is a kind of vegetable in local Asian food https://en.wikipedia.org/wiki/Leucaena_leucocephala
        when you eat it with raw oysters, it will give a sweet taste, because the enzyme from the oysters convert something inside the shoot leaves of this plant into a form of unique sugar