🔄 Updated 21 Jun 2026
Most Buriram souvenirs are fermented, sun-dried, or dried goods in the proper Isan tradition. The appeal is that they're handmade in small batches, so they taste nothing like factory souvenirs — but that comes with a catch on storage. Some need refrigeration and have to be eaten within a few days. We'll tell you straight which ones travel well and which you need to eat fast, so nothing goes to waste once you get home.
Edible Buriram souvenirs worth taking home
Prakhon Chai kung jom (fermented shrimp)
The province's signature. Tiny freshwater shrimp are fermented with salt or fish sauce for about 2–3 days, then mixed with roasted ground rice and left to ferment further, giving a tangy, rounded, savory flavor that isn't overly salty. Use it for kung jom song khrueang, kung jom in coconut dip (lon), or just eat it with fresh veggies and hot steamed rice. The genuine stuff is in Prakhon Chai district, along Amnuay Kit Road — the strip locals call the kung jom street.
Khao mao (pounded young rice)
Young sticky rice roasted then pounded flat, with a natural green color and the fragrance of new-harvest rice. Take it home to make khao mao tossed with coconut and sugar, fried khao mao, or just eat it plain with sweet coconut cream. People love receiving it because it's hard to find outside the area. Comes both fresh and in a dried version that keeps longer.
Krayasart (rice & nut sweet)
A chewy sweet of puffed rice, peanuts and sesame cooked down in sugar — sticky, sweet and fragrant. It's the natural partner to kung jom in Prakhon Chai, and sells briskly during festival season. It keeps reasonably long and packs easily, so it's a good gift for older relatives.
Phanom Rung Chinese sausage (kunchiang)
A local-recipe Chinese sausage with OTOP registration — firm, with more lean meat than fat, and a nicely balanced sweet-savory taste. Fry or grill it and eat it with rice porridge. It's a dried good that packs easily and that recipients can actually cook with.
Sun-dried pork / mu sawan
Pork marinated and naturally sun-dried, with no preservatives — tender and juicy, fries up quick, and eaten with sticky rice it's a meal on its own. This is a dried good for serious eaters that pleases just about anyone. Buy from a shop that dries it fresh and you'll get pork that isn't too tough.
Luk chin yuen kin (standing-up meatballs)
Firm beef meatballs with no flour filler — bouncy and chewy, eaten with sweet-spicy dipping sauce. A popular souvenir for sharing with coworkers. You can buy them frozen to carry home; for a long trip, keep them in a cooler.
Pla ra bong / minced fermented fish
An Isan kitchen staple — fermented fish stir-fried and roasted with herbs and sealed in a jar. Toss it with rice, make chili dip, or whip up som tam at home. The flavor is bold and intense, and pla ra fans get hooked. It travels easily because the jar seals tight.
Khao taen / nang let (crispy rice cakes)
Crispy fried sticky rice drizzled with cane-sugar syrup — sweet and crunchy, a snack that kids and adults both enjoy. It keeps well and won't get squashed to mush, so it's great to carry as a big box to share around.
Thong muan / crispy banana chips
Crunchy snacks that are easy to find at souvenir shops and OTOP centers. Thong muan rolls are fragrant with coconut milk, and the banana chips are crisp and rich. A light-on-the-wallet option that's easy to carry and a hit with all ages.
Organic jasmine rice
A souvenir for the health-conscious — organically grown jasmine rice from fields in the province, packed in vacuum-sealed bags. Good for older relatives or anyone who likes a pantry staple, since it keeps a long time and you don't have to worry about it spoiling.
Before you buy kung jom
Kung jom is a fermented product that needs refrigeration. If you're facing a long drive or flight, ask the vendor to double-bag it in zip-lock bags, pack it in a cooler, and check that the jar lid is sealed tight against spills. Most of the Prakhon Chai stock is handmade in small batches, so you can ask straight out about the fermentation date and use-by date.
Want to taste deeper? Try a Buriram food tour or cooking class
Half a day with a local who knows the lanes — or cooking a dish yourself — teaches you more than just eating. Book ahead on Klook or GetYourGuide.
Where to buy — souvenir spots in town and around the province
If you're short on time and want everything in one place, head for an OTOP center or a combined souvenir shop in town. But if you want genuinely fresh kung jom, the best value is to swing by Prakhon Chai itself — it's cheaper and you get to choose from several vendors.
Kung jom street, Prakhon Chai (Amnuay Kit Rd / Route 2075)
The source of kung jom, with shops lined up along both sides of the road — cheaper than in town, and you can taste and compare a few vendors before buying. They sell krayasart alongside it too. A handy stop on the way to Prasat Mueang Tam and Phanom Rung.
Buriram OTOP Center / BoB Shop (Buriram town)
Pulls together souvenirs from many districts in one place — kung jom, Chinese sausage, dried goods, organic rice and textiles. Open roughly 10:00–19:00. Good for anyone short on time who wants to grab everything in one stop.
Sa-ra-krao Walking Street
A pedestrian street in the town center around Rom Buri Road, open Wednesday to Sunday evenings, with savory and sweet street food, handmade souvenirs and keepsakes. Nice to browse, snack and shop — a good dinner stop before heading back to your hotel.
Choosing souvenirs by who's getting them
- For older relatives — krayasart, organic jasmine rice, Phanom Rung Chinese sausage: they keep well and feel like a classier gift.
- For a group of coworkers — khao taen, thong muan, standing-up meatballs: easy to divide up and a hit with all ages.
- For serious eaters — kung jom, pla ra bong, sun-dried pork: plenty to cook with at home.
- For someone who loves the hard-to-find — khao mao, since it's tough to get outside the area and you can turn it into desserts.
How to pack it so nothing spoils
- Fermented / fresh goods (kung jom, meatballs) — always keep cold; pack in a cooler for long trips, and check it in under the plane rather than carrying it on.
- Dried goods (krayasart, khao taen, thong muan, Chinese sausage) — easy to carry; just don't let them get crushed.
- Pla ra / strong-smelling items — double-bag in zip-locks to contain the smell and any spills, and make sure the jar lid is tight.
- Buy at the end of the trip — pick up fresh items on your last day so you're not lugging a cooler around the whole time.
One straight piece of advice: many local souvenir shops are mainly cash, and some take PromptPay, but don't count on credit cards — keep some cash on you and it'll be smoother. And if you're buying a lot of kung jom, tell the vendor from the start to pack it for a long trip; that's your best bet.
Plan a full eat-and-explore trip through Buriram
See the Buriram travel guide →