Pla Som Tod
Fried Sour Fermented Fish
Yes, with a tweak: ensure no flour or batter is used when frying the fish. About 3g net carbs per serving, lower than 9 in 10 Thai dishes.
What it is
A Northern and Northeastern Thai delicacy, featuring whole or filleted fermented fish (Pla Som) that is pan-fried or deep-fried until crispy. Typically served with fresh herbs, raw shallots, chilies, and sometimes cabbage, offering a unique tangy and salty flavor.
Key ingredients
Fermented fish (Pla Som), cooking oil, side garnishes: fresh chilies, raw shallots, cilantro, lime wedges, cabbage.
How to make it keto
Ensure no flour or batter is used when frying the fish. While the fermentation process often involves some rice, the final fried product usually has negligible carbs. Inquire about any added sugar post-fermentation.
Say this to the waiter (Thai)
ทอดเปล่าๆ ไม่ชุบแป้ง ไม่ใส่น้ำตาล ครับ/ค่ะ
For Pla Som Tod: fried plain with no batter, no sugar, please. Say it: thot plao plao, mai chup paeng, mai sai nam tan, khrap/kha.
Watch out for
Potential for rice flour or batter coating during frying. Some fermentations may use more rice or sugar, but usually the final product is low carb.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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