A former chicken rice vendor has switched to grilling intestines. The process starts by boiling the intestines until tender, then marinating them with spices before grilling over charcoal. They can be dipped in three sauces: jaew, seafood, and mala.
In the evening along the road in Moo 6, Ban Lam Makhrok, Sa Kaeo subdistrict, Mueang district, Kamphaeng Phet province, about 500 meters from Lam Makhrok intersection, the aroma of grilled intestines over charcoal drifts for meters, attracting passersby to stop. The stall sells grilled intestines at 10 baht per stick.
The owner, Sunisa Oncharoen, 39, previously worked as a cook and sold chicken rice. After hearing customers talk about grilled intestines and seeing their popularity on social media, she decided to open a grilled intestine stall priced at 10 baht per stick, leveraging her cooking skills and seeking extra income.
The process begins with fresh pork intestines, which are thoroughly cleaned until free of any odor, then boiled until tender. They are marinated with the stall’s special spice blend before being grilled over charcoal.
The stall offers three dipping sauces: jaew, a sour and spicy seafood sauce, and a mala sauce for those who enjoy a numbing spicy flavor. Besides grilled intestines, they also sell grilled pork, liver, barbecue, and meatballs, with total daily sales of about 500 sticks.
The stall is located on the right side of the road, about 500 meters straight from Lam Makhrok intersection. It opens from around 4 p.m. For directions or advance orders, call 083-120-7115.