Hoi Tod

1. 1

   Prepare the batter

2. 2

   Add the mussels

3. 3

   Heat the pan

4. 4

   Fry the pancake

5. 5

   Add eggs and aromatics

6. 6

   Flip and crisp

7. 7

   Prepare bean sprouts

8. 8

   Plate and serve

• •The batter must be fairly thin - this is crucial for achieving the signature crispy texture. If it's too thick, the pancake will be doughy instead of crispy.
• •Use ice-cold water for the batter as this helps create a crispier result when fried.
• •Make sure your pan is very hot before adding the batter. A properly heated pan is essential for that golden, crispy exterior.
• •Don't overcrowd the pan - cook one large pancake at a time or make smaller individual portions.
• •Fresh mussels or oysters work best, but you can use frozen seafood as long as it's thoroughly thawed and drained of excess water.
• •For extra crispiness, flip the pancake multiple times during cooking to ensure both sides are golden and crunchy.
• •Serve immediately - Hoi Tod loses its crispiness quickly, so it's best enjoyed right off the pan.
• •The traditional dipping sauce is a mixture of sweet chili sauce and sriracha, but you can adjust the ratio based on your preferred spice level.

• •
  som-tam
• •
  khao-niao
• •
  tom-yum-goong
• •
  yum-woon-sen
• •
  thai-iced-tea

Hoi Tod's origins can be traced back to Chinese immigrants who settled in Thailand generations ago, bringing with them their culinary traditions. The dish is believed to be derived from the Chinese oyster omelette (o-chien in Hokkien), which is popular in Taiwan, Singapore, and Malaysia. However, Thai cooks adapted the recipe to local tastes and ingredients, creating a uniquely Thai version. While the original Chinese version typically uses oysters, the Thai adaptation commonly features mussels, which are more abundant and affordable in Thailand's coastal markets. The dish became a staple of Thai street food culture, particularly in Bangkok and central Thailand, where it's served at night markets and roadside stalls. The combination of crispy texture, savory eggs, and fresh seafood, served with Thailand's signature sweet-tangy chili sauce, transformed this Chinese import into a beloved Thai street food classic that represents the country's multicultural culinary heritage.

An authentic Hoi Tod should have a distinct textural contrast - extremely crispy and golden on the outside while remaining tender on the inside. The batter must be thin and light, not heavy or doughy. Traditional vendors use a very hot flat griddle and generous amounts of oil to achieve the signature crispiness. The seafood should be fresh, never frozen if possible, and the eggs should be cooked just until set, maintaining some fluffiness. Bean sprouts are always served underneath or alongside, providing a fresh, crunchy contrast to the rich, fried pancake. The dipping sauce is essential - typically a mixture of sweet chili sauce (nam jim kai) and sriracha, offering both sweetness and heat. Street vendors often use special round flat pans dedicated solely to making Hoi Tod, and the best versions come from stalls that specialize exclusively in this dish. The use of tapioca starch is crucial - it's what gives the distinctive translucent, crispy edges that are characteristic of authentic Hoi Tod.