🔄 Updated 21 Jun 2026
Kung jom isn't rare in Isan, but in Prakhon Chai District, Buriram Province they make it so punchy and fragrant that it became a local signature — so much so that the road lined with shops selling it is nicknamed 'Kung Jom Street'. Drive through Prakhon Chai in the late morning and you'll see shops in a row on both sides, from decades-old family makers to newer brands shipping online.
What kung jom is and how it's made
Kung jom is made from tiny freshwater shrimp, rinsed clean and fermented with salt or good fish sauce in a sealed clay jar for about 2 days, then mixed with ground roasted rice and left to ferment another 2 days or so until it develops its distinctive sour-fragrant smell. The word 'jom' is Isan dialect for ferment or pickle. Once it's ready, the shrimp turn soft, with a salty hit followed by a sour edge and a light toasted-rice aroma.
How to store it so it doesn't turn too sour
Fresh kung jom has to stay refrigerated, because if you leave it at room temperature for long it keeps fermenting until it's sharply sour. If you're travelling far, go for a tightly sealed jar, or pick a ready-cooked recipe that keeps longer.
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.
Kung jom shops and standout dishes worth trying
We've split this into two groups: shops selling kung jom as a souvenir on Kung Jom Street, and restaurants that turn kung jom into actual dishes. If you want to taste before you buy, order a dish at a restaurant first, then swing by to grab a jar to take home.
Kung Jom Tip Rot (Prakhon Chai)
A long-established maker that Buriram locals know well, producing kung jom for decades. The flavour is steady, nicely salty, with a clear toasted-rice aroma. Comes both fresh and as a ready-cooked recipe — a safe bet for a souvenir you can trust on taste.
Kung Jom Mae Lek
A roadside shop on Highway 2075, easy to pull in and park. They carry several grades of kung jom sorted by shrimp size, prices are friendly, and the owner will explain how to eat it if you ask.
Kung Jom Tra Khru Sakhon
A brand that's easy to find online, shipping nationwide via Shopee/Lazada in tightly sealed jars. Good for anyone who can't make it to Prakhon Chai but wants to try it — consistent, clean flavour.
Baan Pete — kung jom omelette
A restaurant in Prakhon Chai known for its fluffy kung jom omelette, fragrant with fermented shrimp, and kung jom lon (coconut-cream dip) over hot steamed rice. If you're not ready to eat raw kung jom yet, this is the easiest place to start.
Baan Chai Nam — loaded kung jom
In Buriram town with a riverside setting, best known for its loaded kung jom tossed with shallots, lemongrass, chilli and lime, eaten with fresh veg — sour, spicy and bold in true Isan style.
Pe La Phirom — kung jom chilli dip
A cafe-restaurant near the flower park that turns kung jom into a chilli dip and even a fusion kung jom spaghetti. Good for anyone who wants to try kung jom in a newer form, with a relaxed place to sit.
Chef Plus Cafe and Bistro
Near the Rama I monument, with a loaded stir-fried kung jom that comes out fragrant and not too salty. Good if you'd rather have your kung jom cooked through — filling over a plate of steamed rice.
The cluster on Amnuay Kit Road (Kung Jom Street)
If you're not set on one shop, just drive onto Amnuay Kit Road in Prakhon Chai town and you'll find a dozen kung jom shops in a row — taste and compare several in one spot, and you can haggle if you buy a lot.
How to eat kung jom well — fresh veg and pork belly
The way locals eat it most often, and the tastiest, is raw — as a side with vegetables and pork belly, no fuss. The salty-sour of the kung jom cuts nicely through the richness of the pork. And if raw isn't your thing, cooked dishes are every bit as good.
- Fresh kung jom + raw veg — spoon kung jom onto a plate, squeeze lime, add sliced shallots and bird's eye chilli, and eat with cucumber, yardlong beans, cabbage and basil for a fresh, bold bite.
- Kung jom + boiled/grilled pork belly — blanch or grill pork belly and slice it, then dip into kung jom that's been mixed with the trimmings. The richness of the pork and the sour-salty flavour go really well together — an Isan favourite to nibble on.
- Kung jom omelette — beat eggs with kung jom and basil or sliced chilli, fry until fluffy, fragrant with fermented shrimp, and eat with steamed rice. Easy enough that kids will eat it too.
- Lon / kung jom chilli dip — simmer kung jom with coconut cream, minced pork, chilli and shallots, and eat with fresh and blanched veg, or over rice for a full meal.
- Loaded kung jom salad — toss kung jom with sliced lemongrass, kaffir lime leaf, shallots, chilli and lime, like a pickled-cockle salad — bold enough to kick off a meal.
Where should a beginner start
If you've never had kung jom, don't jump straight to eating it raw. Start with a kung jom omelette or stir-fried kung jom — the smell is milder and it's easier to eat. Once you're used to it, move on to having it raw with veg and pork belly.
Where to buy kung jom — go yourself or order online
There are two main ways to buy kung jom: go to Prakhon Chai yourself to taste and compare, or order online for delivery to your door. Each has its upsides, so pick whatever's easiest for you.
Amnuay Kit Road, Prakhon Chai
The real hub for kung jom shops. Walk and compare several makers, choose your shrimp size and saltiness, and prices in person beat online.
Markets in Buriram town
If you can't make it down to Prakhon Chai, souvenir shops and fresh markets in town do sell kung jom — fewer options and prices a touch higher.
Shopee / Lazada
Search 'Prakhon Chai kung jom' and you'll find several brands shipping nationwide. Pick a shop with plenty of reviews and tightly sealed jars — good if you live far away.
Buy smart and safe
Choose a jar with a tight, un-bulging lid and check the production and expiry dates. If you're buying fresh, tell the seller you're travelling far and they'll pack it more securely. Get it into the fridge as soon as you're home and it'll keep for several weeks.
Plan a full eating-and-sightseeing trip in Buriram
See the Buriram travel guide →