The story
Hidden in the Sukhumvit 71 Road neighborhood, Hia Big Ham is a Bangkok noodle shop that earns its 4.4-star reputation by turning up the heat. Mark Wiens visited for an almost-deadly spice challenge and found tom yum noodles offered at three escalating levels—and he zeroed in on Level 3. The broth is “perfectly balanced,” he says, with a heat that’s “guaranteed to make you sweat.”
Alongside the signature noodles, the standouts are the fried gui chai dumplings—crisp, spicy parcels—and the lang sap, a fiery pork backbone soup that Wiens calls “incredible.” This is casual, buzzy local street food at its most thrilling: precise heat, deep flavor, and no gimmicks. Just bring a towel.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
Hia Big Ham’s lang sap (spicy pork backbones) earns unanimous praise for its bold, addictive heat. The overall vibe is unpretentious and satisfying, a no-frills spot for deeply flavorful comfort food.
“The broth is unbelievable — salty depth from fish sauce, sour acidity from lime juice, and green chilies that totally refresh your mouth. It's spicy and clean. The pork is so tender it melts in your mouth, falling off the bone. The combination of all those fragrant chilies is incredible. This is one of the better quality and balanced lang saps I've ever had — more on the sour and spicy side. My nose is starting to run. I'd rate it about a 6.5 out of 10 on the spice meter.”
What creators say
1 creator has covered Hia Big Ham. Most active: Mark Wiens
A fantastic Bangkok spot for tom yum noodles with three spice levels, plus incredible fried dumplings and a standout lang sap (spicy pork backbone soup) — all perfectly balanced and guaranteed to make you sweat.
Dishes mentioned
Tom Yum Noodles (Level 3 Spicy)
The broth has an immediate lime juice sourness and acidity, then a spicy kick that burns your lips a little. It's not overly spicy — a perfect harmony with sweetness. The sen le (small rice noodles) absorb the full force of the chili and broth. The liver is so tender, creamy, sweet, and melts in your mouth. As you keep eating, the heat builds and you start to sweat. It's just a good, warm, comforting spice level. I'd rate it a 6 out of 10 on the spice meter.
Fried Gui Chai Dumplings (Spicy)
These are insanely tasty. The wrapper is so thin and crispy, completely stuffed with minced pork, and there's extra pork on top — pork on the inside, pork on the outside. They're so meaty. With the fish sauce and chili, they're incredibly tasty. The pork mixture is a little bit spicy, about a 3 out of 10 on the spice meter.
Lang Sap (Spicy Pork Backbones)
The broth is unbelievable — salty depth from fish sauce, sour acidity from lime juice, and green chilies that totally refresh your mouth. It's spicy and clean. The pork is so tender it melts in your mouth, falling off the bone. The combination of all those fragrant chilies is incredible. This is one of the better quality and balanced lang saps I've ever had — more on the sour and spicy side. My nose is starting to run. I'd rate it about a 6.5 out of 10 on the spice meter.
