Red plastic stools, hissing grills on bare-metal tables, pumping pop music and diners packed in close are essential to the Nana experience. So is an order of moojum (Thai hot pot) or mookata (barbecue and hot pot).
Broth tangy with lemongrass and makrut lime soon brims with pork, chicken, calamari and prawns, plus glass noodles, radish and enoki mushrooms. Dip treasure from the pot in raw egg or a punchy nam jim jaew.
Between bowls of soup, pick at fish-fermented crab papaya salad taut with lime and chilli. Cool the spice with slurps of milk tea, then dive back into salmon larb for sprightly acid and smoky rice.
Good to know: Queues can be long at this snug, two-storey spot, but staff take orders outside and meals arrive promptly as you’re seated – a reward for waiting.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
