How to make Hoi Tod

Why cooks start here

Hoi Tod is cooked the way Bangkok night markets cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a thai family cook actually puts it on the table.

Hoi Tod, a beloved Bangkok street food, comes alive in the bustling night markets where the aroma of sizzling batter fills the air. Vendors skillfully prepare this dish, balancing salt by instinct and embracing generous amounts of fat. Here, we present a home version, capturing the essence of how a Thai family cook would serve it at their own table, without the clamor of the market. The beauty of Hoi Tod lies in its contrasting textures and flavors. Crispy batter cradles succulent oysters, while a handful of bean sprouts adds a fresh crunch. A touch of sriracha brings a welcome heat, with fine sea salt enhancing every bite. This dish is all about sharing, inviting everyone to dig in and enjoy the harmony of each element.