π Updated 21 Jun 2026
Chachoengsao sits just an hour from Bangkok, so it's a town people keep stopping at on the way to the eastern provinces. That's why its souvenirs cover the full range: snacks to nibble, preserved foods you can keep and eat for a while, and seasonal fresh fruit. Moo yor and kun chiang are the preserved goods people buy back most often, because you can slice them and eat them straight with sticky rice, fry them, and keep them in the fridge for several days. They make great souvenirs you don't have to rush to finish.
What processed souvenirs does Paet Riu make?
Before we get to the shops, it helps to know the main preserved goods this town makes, so you can pick something that suits whoever's receiving it.
- Moo yor β finely ground pork sausage steamed in banana leaf, mild and well-rounded, firm and springy. Slice it into rounds and eat it straight with sticky rice. It's the preserved food people buy back the most.
- Kun chiang β cured red pork sausage that's sweet and savory; fry or grill it until fragrant before eating. Great with rice congee or fried rice.
- Mam, sausage, dried pork floss β relatives from the same family that the big moo yor shops usually sell alongside, so you can grab several things in one stop.
- Pla som β fermented freshwater fish from along the Bang Pakong River. Fry it and eat with hot steamed rice, or use it as a base for other dishes. It's another thing Paet Riu is known for.
- Salted eggs β Paet Riu has long made both ash-coated and Chaiya-style salted eggs; easy to grab alongside the other preserved goods.
Want to taste deeper? Try a Chachoengsao food tour or cooking class
Half a day with a local who knows the lanes β or cooking a dish yourself β teaches you more than just eating. Book ahead on Klook or GetYourGuide.
How to pick good moo yor and kun chiang β what to look for
Good moo yor isn't just about price or pretty packaging. Use these checks when you're choosing and you'll get something worth the money that actually tastes good.
- The texture should be firm and springy β it should push back when you bite, not fall apart or feel starchy. Shops that add a lot of flour make it too soft and bland.
- When sliced, the meat should look smooth and uniform β an even pale-pink color, without lots of air pockets.
- Wrapped in fresh banana leaf β shops that really wrap in banana leaf usually steam a fresh batch every day, and it smells better than the all-plastic-wrapped kind.
- For kun chiang, watch the color β not an unnaturally bright red β a nice, natural red, sweet-savory and balanced, and it shouldn't turn tough and hard when fried.
- Check the make date and how to store it β fresh goods made day-to-day only keep a few days. If you're traveling far, ask for vacuum-sealed or chilled.
Chachoengsao souvenir shops that are actually open
These are picked from the names Paet Riu locals and travelers talk about often. Each one has its own character: some are strong on firm moo yor, some are strong on a one-stop mix where you can buy everything in one place, some are strong on pla som. Read the highlights before you decide. Prices are rough ranges and shift with size and season. Before you go, it's worth checking each shop's hours again on their page, since some adjust their times with the tourist season.
Moo Yor Mae Thuan
A shop with a full lineup of preserved goods β moo yor, sausage, kun chiang, mam, and fried banana. The moo yor is firm and well-rounded, not overly salty. The standout is chilled home delivery, which suits anyone who wants to order ahead or buy several things at once.
Tang Seng Jua
A Paet Riu souvenir landmark β a big Chinese-style building, famous for moon-cake pastries from a grandfather's recipe passed down three generations. But the store also carries plenty of Paet Riu souvenirs: preserved goods, sweets, and local products. There's a cafe to rest in too, so it suits anyone who wants to finish all their souvenir shopping in one place before heading home.
Pla Som Mae Iat, Paet Riu
The town's best-known pla som shop. The fish is firm and fermented to just the right tang β fry it and eat with hot steamed rice, or turn it into a spicy salad. There's a storefront near the fresh market in town. It's a different preserved food from moo yor, so it adds variety to your souvenir set.
Ban Mai 100-Year Market
A century-old wooden market on the Bang Pakong River in the middle of town β you can wander, snack, and shop all day. There are shops for kun chiang, salted eggs, red pork, Thai-Chinese sweets, and loads of snacks. It suits anyone who wants to stroll through the old atmosphere and pick up a little of this and that from several vendors.
Roadside souvenir stalls on Routes 304 / 314
On the way into Paet Riu you'll pass several roadside souvenir shops along the main routes. Most sell moo yor, kun chiang, pork sheets, and seasonal fruit. They suit drivers passing through who want a quick stop β easy to park, but taste before you buy if the shop offers samples, since quality varies from shop to shop.
Pastry & souvenir shops around Wat Sothon
The area around Wat Sothon Wararam has a row of souvenir shops selling moon-cake pastries, preserved goods, and local products. It suits anyone who's come to pay respects to Luang Pho Sothon and wants to buy souvenirs right after in one spot β you can browse several shops within a short walk.
Worth knowing
Paet Riu carries traces of an old Chinese community that migrated and settled along the Bang Pakong River. That's why preserved foods like kun chiang, red pork, salted eggs, and moon-cake pastries have roots in Chinese kitchens passed down over many generations. It's the reason this town's souvenirs carry a stronger Chinese accent than many other provinces.
Pair them with Nam Dok Mai mango, the pride of Paet Riu
What makes Paet Riu souvenirs come together better than elsewhere is that this is a source of fine Nam Dok Mai mangoes, grown heavily around Bang Khla, Khlong Khuean, Ratchasan, and Phanom Sarakham. The golden flesh here is very sweet, firm, and fragrant β export-grade mango. Pair preserved goods that keep, like moo yor and kun chiang, with sweet, juicy fresh mango, and you've got a souvenir set with both snacks and a proper treat in one bag.
Chachoengsao's Nam Dok Mai mangoes come in thick from late cool season into early hot season, roughly February to April. That's when prices are good and the fruit looks great β come in the right season and you'll find ripe, sweet mango stacked across the stalls. But if you come off-season, there are still processed options like dried mango paste, candied mango, and mango juice to buy instead.
Bang KhlaβKhlong Khuean orchards
The province's main Nam Dok Mai mango-growing area. Some orchards open for direct buying in season, so you get fresh fruit at good prices, and some let you taste before you buy. Good if you're already driving around Bang Khla.
Bang Khla Floating Market
Besides the riverside food, there are stalls of seasonal mango and fruit, plus preserved goods and bakery items. Good for buying mango and souvenirs in one place on a weekend.
Roadside fruit stalls into town
In mango season, stalls set up along the main roads. You can choose from several varieties β Nam Dok Mai, Khiao Sawoei, and Fa Lan β easy to stop and buy on the way.
Pairing tip
If you're carrying fresh mango a long way home, ask the vendor to pick fruit that isn't fully ripe yet so it ripens just right by the time you arrive, then keep it in a separate bag from the moo yor and pla som so the smells don't mix. For the preserved goods, ask the shop to chill them or vacuum-seal them first β that way you get both good-looking mango and fresh preserved food.
How to eat moo yor and kun chiang at their best
You can eat these preserved goods plenty of ways, but here are the ones people do most often that taste great without much thought.
- Moo yor sliced with sticky rice β the most classic way. Dip it in jaew sauce or soy sauce with a little chili and you'll happily eat the whole plate.
- Moo yor fried until the edges crisp β slice it a bit thick and fry until the edges turn golden, with the inside still soft. Great with morning rice congee.
- Fried kun chiang over rice β fry the kun chiang until fragrant, then make fried rice or a kun chiang omelet. An easy, filling one-dish meal.
- Garlic-fried pla som β fry it crisp outside, soft inside, and eat with steamed rice and fried garlic. The sour-savory balance works.
- Finish with mango β once you've had your fill of savory food, follow it with ripe, sweet Nam Dok Mai mango as a dessert that needs no extra effort.
Where to buy easily before heading home
If you have time, stopping at the famous in-town shops directly gets you fresh, just-made goods and a choice of sizes. But if you're short on time or have to rush back, there are shortcuts too.
Famous in-town shops
The areas around Wat Sothon and the in-town markets have rows of preserved-food shops. You get fresh goods, choose your own size, and can ask for vacuum-sealing if you're traveling far.
All-in-one souvenirs on Route 304
Places like Tang Seng Jua and the big roadside shops let you buy moo yor, kun chiang, moon-cake pastries, and local products in one stop. Easy parking, good for anyone in a hurry.
Order ahead β chilled delivery
Shops like Moo Yor Mae Thuan offer chilled delivery, in case you forget to buy or want it sent to your door. You can order ahead and skip carrying it yourself.
Straight talk
Fresh moo yor and pla som are made day-to-day and don't keep long. If you buy and aren't heading straight back, ask the shop to chill them first, or choose the vacuum-sealed version to be safe. And don't judge any shop by its packaging β taste first if samples are offered, because the flavor really does differ from shop to shop. As for the mango, check the season before you commit to going, so you get good-looking fruit at good prices.
Plan a full Chachoengsao eating trip β souvenirs, food, and sights all together
See the Chachoengsao travel guide β