Exploring 'Kue Po': A Traditional Southern Thai Snack

In a recent feature, Khaosod Online explored the culinary heritage of Narathiwat province by spotlighting 'Kue Po,' a traditional Southern Thai fish cracker. Amran Naekama, a second-generation producer at the Kana-Bang Ron shop, shared insights into the craft behind this local delicacy.

According to the report, the secret to the authentic flavor lies in the use of fresh 'goldstripe sardine' (pla lang kiew) rather than frozen alternatives. The producers emphasize a commitment to freshness, avoiding preservatives to ensure quality. The crackers are available in various forms, including original sheets and 'chicken leg' shapes, which can be purchased either dried for home frying or pre-fried for immediate consumption. Prices range from 60 to 90 baht depending on the preparation and quantity.

For travelers and residents, Kue Po offers a genuine taste of Southern Thai food culture. The shelf life is relatively short—three days for the raw dough and one week for the fried product—reflecting the absence of preservatives. While this report provides a window into the production methods of one specific shop, it serves as a broader introduction to the regional snack. It remains to be seen how these traditional production methods will adapt to increasing demand or if similar artisanal standards are maintained across other producers in the region.