Most-loved dishes
AI summary of what 2 dish mentions say about the food
The braised duck stew is the undeniable star, praised for its fall-apart tenderness and rich, peppery broth. Reviewers describe the overall vibe as a humble, deeply satisfying bowl of comfort from a beloved local stall.
“This is insanely tasty. The broth is more like a stew — earthy, ducky, with coriander roots and white pepper. It's salty, with a stickiness from duck fat and juices. The Chinese spices like star anise and a hint of cinnamon come through in the back of your throat. It's so rich, flavorful, hot, and nourishing. The wings have all the gelatinous bits, gummy bits, and fatty parts — you get all the flavor off every crevice of those bones. The dipping sauce is pure vinegar with chili and garlic that cuts the richness. Put the broth on your fluffy jasmine rice with a little vinegar — it's hard to get more comforting than that. There's even duck feet with webbing and drumsticks. Both dishes from here — you can't go wrong, you have to eat them both.”
What creators say
1 creator has covered Duck Stew Stall at Talat Phlu. Most active: Mark Wiens
An 80-year-old institution at Talat Phlu serving some of the best beef noodle soup in Bangkok.
Dishes mentioned
Kuay Teow Neua (Beef Noodle Soup)
This broth is so rich and nourishing. It's thick, and you really taste the aroma of coriander roots. It has this beefy, meaty sweetness and intense salty umami. The fried garlic adds another layer. The braised beef is so tender it dissolves on your tongue. The tendon is gelatinous and melts in your mouth. The meatballs have incredible bounce and juiciness. I guarantee these beef noodles will blow you away.
