ข้าวเหนียวหอย

Origin

Khao Niao Hai is a local seafood dish originating from southern Thailand’s coastal regions, particularly Phuket, Krabi, and Pangnga provinces. Fishermen created this dish using fresh oysters or mussels combined with sticky rice to highlight the natural sweetness of the sea.

Characteristics and Flavor

Khao Niao Hai features soft white sticky rice covered in a light brown sauce made from fish sauce, palm sugar, ground black pepper, and sesame oil. Fresh oysters or mussels are steamed open and served with the rice. The dish offers a naturally sweet taste from the shellfish, a balanced savory flavor from the sauce, and a rich, nutty note from sesame oil, enhanced by the fragrance of garlic and galangal.

Ingredients

• Sticky rice
• Oysters or mussels
• Fish sauce
• Palm sugar
• Ground black pepper
• Garlic, galangal
• Sesame oil
• Green onions, coriander

How to Eat

Eat by grabbing a portion of sticky rice and mixing it thoroughly with the shellfish and sauce, or serve in a bowl. Pair with seafood dipping sauce or a squeeze of lime juice for added tanginess.

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