Welcome!
Sawasdee ka, xin chào, hello—I’m Pho, the chili-chasing daydreamer behind Bangkok Bowl. If the crackle of a mortar and pestle pounding fresh chilies or the heady perfume of lemongrass simmering in coconut milk makes your heart race, you’ve landed in the right kitchen.
Who Am I?
I’m a Bangkok-born cook who learned to balance sweet, sour, salty, and spicy before I could spell them. My childhood soundtrack was the clang of woks on charcoal stoves, my after-school snack a paper cone of fried chicken skin dusted with prik-glua. These days I split my time between Thailand and the U.S. ,so I also cover non thai recipes that I have learned along the way.
Give me a cast-iron skillet, a fistful of holy basil, and a playlist that jumps from Thai luk-thung to Lizzo, and I’ll feed anyone within smelling distance.
My Journey
Early snapshots: stirring fish sauce into Grandma’s green curry, racing cousins to slurp the longest pad Thai noodle, and bribing street vendors for their secret larb ratios. Friends begged, “Teach me, please!”—so Bangkok Bowl was born. Since then I’ve zig-zagged from Chiang Mai night bazaars to Phuket beach shacks, to US comfort food, collecting recipes, stories, and the occasional burn blister so you don’t have to.
I’ve scorched sticky rice, over-fermented som tam, and once inhaled so much bird’s-eye chili my contacts fogged—so you won’t repeat my mistakes.
What You’ll Find Here
- Weeknight Thai Wins – 30-minute pad kra pao that still packs wok hei, creamy khao soi minus the plane ticket.
- Street-Food Spin-Offs – Moo ping sliders, tom yum mac ’n’ cheese, mango-sticky-rice pops.
- Cultural Deep Dives – Why Isaan cuisine loves roasted rice powder, the legend of boat noodles, Bangkok’s best late-night khao khao.
- Step-by-Step Guides – Process photos, chili-heat checkpoints, and “don’t panic” pep talks from prep to plating.
- Ingredient Intel – Where to source fresh galangal near you—or swap it without losing soul.
- US inspired comfort dishes in my All Recipes section
My Kitchen Philosophy
Thai food isn’t just spice levels and fish sauce; it’s generosity ladled into bowls and laughter shared across plastic stools. If you’ve got a sturdy knife, an open mind, and maybe a splash of good coconut milk, you can master any recipe here. I write the way I cook: honest, playful, occasionally messy, always chasing that “whoa” first bite.
Let’s Connect
Need a tamarind substitute, tips for taming chili heat, or just want to geek out over the perfect roti flip? Drop a comment, DM me on Instagram or Pinterest (@BangkokBowl), or send an email. Share triumphs, confess flops—we’ll learn (and laugh) together.
Thanks for stopping by Bangkok Bowl—let’s turn every meal into a tuk-tuk ride through Thailand, one fiery, fragrant bite at a time!
