Kuay Jab Mr. Joe

"A large helping of crispy pork is an extremely underrated breakfast, and it’d be hard to do better than the stuff they’re serving at Kuay Jab Mr. Joe Pork, a quick street food spot with a big dining room in Bang Kho Laem. The skin? Not so shatteringly crispy that it feels like biting into a pine cone, but just enough to highlight how juicy the pork is. A plate will run you about $2, and we also recommend adding on a bowl of noodle soup with more crispy pork. The noodles are rolled together in a way that creates wonderfully chewy layers, the soup is deeply porky and peppery, and the crispy skin soaked in broth is a welcome unexpected texture. video credit: Carlo Mantuano" - Carlo Mantuano

"From early morning until late afternoon, locals flock to the small room at the front and large dining area at the rear. Enjoy guay jub as an entrée or in a sweet, peppery rice noodle broth; rich layers of soft pork are encased in a crispy skin. Can be ordered with or without pork offal." - Michelin Inspector

"Part of the old guard serving up moo krob is Bib Gourmand recipient Guay Jab Mr. Joe. This humble looking shophouse in Thanon Chan opened 50 years ago by an immigrant from mainland China, and over the past three generations, its signature guay jab (rolled rice noodles and offal soup garnished with moo krob) has evolved from a thick soup to a clear peppery broth. The already texturally interesting moo krob pairs well with the tenderness of the noodles and offal, and the heat of the broth adds to the comforting heartiness of the dish. Though famous for its soup, the true star of the menu is the incredibly crisp pork crackling, with many customers ordering a second helping of moo krob alone. Mr. Pong runs his grandfather’s restaurant and estimates that, with only 48 tables, he serves between 500 and 600 customers a day. A Michelin recognition, countless food blogs and decades of word-of-mouth promotion mean that the seats are crowded with locals, travelers and expats alike. Mr. Pong keeps his recipe secret but does divulge that the pork belly is fried Thai-style, though he still categorizes his guay jab as Chinese." - Micaela Marini Higgs