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Thai spam/pickled pork


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Thai spam/pickled pork

Thi N. | Apr 5, 2006 01:57 PM

There's this substance that I've been encountering around Thai town. Sapp calls it Thai spam; Ganda calls it Thai pickled pork. It's pretty great.

It's a sort of ground processed meat thing, with a sour, porky, slightly spiced tang. It's a definite tang. Taaaang. That's the word. TANG.

The tang gets into everything. I've had it at Sapp, in an omelette, and at Ganda, in fried rice. I think the quality of the Thai spam is a little higher at Sapp, and the tang infests the onions and eggs in a weirdly wonderful way. But the way that the tang kind of gets out and coats the fried rice at Ganda is pretty great. More addictive.

It's hard to describe why this is so satisfying. The substance is a little rubbery, and ever so slightly rankily tang. But not at all in a bad way. It sort of shows how "rubbery" and "rankily tang" can actually be a good thing, in the same way that fine roquefort or the like can show how "smells like feet" can be a really good thing. I never knew that "rubbery" could be a phrase of praise. But it is here. It is the art of rubbery spam.

These dishes, by the way, are exceedingly good. I eat them down, my girlfriend Sarah of the adventurous palate eats them down, and our buddy Lennon who is not so much into the scary gamy flavors as we are, also eats this down with fervor. It's not actually as scary as many of the other things. It's just really good. There may have been mild disputation over the last kernels of tangily fried rice.

What is this stuff? Is it actually a canned meat like spam, or is that just the most convenient translation?

What other good preperations of it are there?

Where are these preperations?

Do not be afraid of "Thai Spam".


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