Thai Fish Cakes (Tod Mun Pla): Chewy, Spicy, and Totally Irresistible 🐟💥

If you're new to Thai fish cakes, let us introduce you to one of Thailand’s most iconic street food snacks — Tod Mun Pla (ทอดมันปลา).

These little patties might look simple, but take one bite and you'll be hit with bold flavors, bouncy texture, and that unmistakable aroma of Thai herbs and spices. 🔥

🧄 What Makes Tod Mun Pla So Special?

Unlike Western fish cakes that are crispy or flaky, Thai fish cakes are chewy, springy, and full of flavor.

They’re made from finely blended white fish mixed with:

• Red curry paste (hello, spice 🌶️)

• Sliced long beans for a bit of crunch

• Kaffir lime leaves for citrusy aroma

• Fish sauce & sugar for that sweet-savory balance

Then they’re pan-fried until just cooked — no crispy crust, but a warm, soft bite with a flavorful punch.

🍽️ How Do Thais Eat Them?

Tod Mun Pla is everywhere in Thailand — from street food stalls to family kitchens.

Thais enjoy it as:

• A snack on the go 🛵

• An appetizer to share

• Or a side dish with steamed jasmine rice or sticky rice

And always — always — with a side of sweet cucumber sauce 🥒It’s tangy, a little sweet, with chopped cucumbers, chilies, and crushed peanuts to cool and balance the heat.

😋 How We Serve It at Bangkok Cafe

At Bangkok Cafe, our Thai fish cakes are made in-house with real white fish, red curry paste, kaffir lime leaves, and chopped long beans — just like you’d find on the streets of Bangkok.

We pan-fry them until they’re soft, bouncy, and bursting with flavor.

Served with our signature sweet cucumber dipping sauce on the side — because the contrast is everything.

They’re not crispy — and that’s the point.

They’re supposed to be soft, fragrant, and full of Thai soul. 💛

👉 Order Thai Fish Cakes Now