Samut Prakan, also known as Muang Pak Nam and historically referred to as Muang Phra Pradaeng, covers an area of approximately 1,004 square kilometers and is located about 29 kilometers from Bangkok. Situated along the Chao Phraya River at the Gulf of Thailand, it has long served as an important coastal frontier city throughout various eras.
The province features flat lowland terrain with no mountains and is interlaced with numerous canals. During the dry season, the water becomes significantly brackish. Much of the area consists of rice fields and orchards. Despite its simple landscape, Samut Prakan is well-known for its unique local products and famous souvenirs. Let’s take a look at what special items this province has to offer.
1. Bang Bo Gourami
Bang Bo Gourami Fish (Pla Salid Bang Bo): A Famous Local Specialty of Samut Prakan
Originally, the locals in Bang Bo District made their living from rice farming. However, as industrial factories expanded and encroached on agricultural areas—and with seawater increasingly flowing inland—the freshwater used for rice cultivation gradually turned brackish. This resulted in poor rice yields.
Farmers then shifted to digging ponds to raise pla salid (gourami fish), using the naturally brackish water as their main resource. Brackish water is rich in red plankton, an excellent natural food source that helps the fish grow strong and healthy. Once harvested and processed—salted and sun-dried—the fish becomes tender, chewy, and exceptionally delicious.
Farmers drain their ponds once a year, usually in January, to collect the fish. The harvested fish are then dried and sold throughout the year. There are two main types of Bang Bo gourami:
1. “Pla Hom” (Aromatic Gourami)
This premium type sells for nearly 300 baht per kilogram due to its meticulous preparation process. The fish are scaled, gutted, and thoroughly cleaned. They are then mixed with salt and gently folded to ensure the salt permeates evenly. After resting, the fish are placed in baskets to allow excess blood and moisture to drain, causing the flesh to firm up and puff slightly. Finally, they are sun-dried for two days, resulting in a fragrant dried fish with firm yet tender meat.
2. “Pla Nam Khaeng” (Ice-Cured Gourami)
For this type, layers of fish are alternated with crushed ice and salt. The cold temperature firms up the fish before it is sun-dried for half a day and then sold. Ice-cured gourami is heavier than pla hom and is therefore cheaper, though still delicious.
2. Crispy Stretched Shrimp (Kung Yiat)
It is a well-known local delicacy among the people of Phra Samut Chedi District, Samut Prakan Province a must-buy treat whenever you pass through the area. Originally, the residents of Sakhla Village in Na Kluea Subdistrict would boil fresh shrimp and enjoy them with rice porridge or steamed rice. This tradition has been passed down through generations and eventually became a local profession. From this culinary wisdom came the practice of raising shrimp, either in natural ponds or by stocking shrimp in specially made enclosures known as “wang goong.”
To make shrimp last longer, villagers began preserving them using traditional methods by boiling the shrimp and sun-drying them until fully dehydrated. The shells are then removed, leaving only the shrimp meat known as “kung haeng” (dried shrimp). If the shrimp are boiled in salty brine, they become “kung kem” (salted shrimp). If boiled with added sweetness, they become “kung wan” (sweet shrimp).
But here, we make a specialty called “kung yiat” seasoned shrimp prepared with a balanced mixture of salt, sugar, and just the right amount of water to create a harmonious sweet-salty flavor. A key characteristic is that each shrimp must be stretched straight, which gives this product its distinctive name “kung yiat.” The shrimp are then neatly packed in modern boxes and bags, making them a popular souvenir from the Sakhla Old Market and Sakhla Temple home of the revered Luang Pho To and the iconic Leaning Prang, symbols of the Sakhla–Na Kluea community for nearly 200 years.
If you’re visiting the area to pay respects at the temple or explore the local attractions, don’t forget to take some kung yiat home with you!
3. Khanom Jak (Thai traditional dessert)
Once a signature souvenir found in every corner of Paknam, khanom jak was traditionally sold for just one or two baht. It was especially famous from Lim Damrong Shop, a business that has been passed down for over 100 years, located on Sri Samut Road, opposite the entrance to the ferry pier to Phra Samut Chedi. In the past, people even said that if you visited Paknam without buying khanom jak, it was as if you hadn’t truly arrived.
Khanom Jak, a traditional local dessert, is made from glutinous rice flour—often black glutinous rice—mixed with coarsely grated mature coconut, palm sugar, and a pinch of salt. The name ‘khanom jak’ comes from the fact that the dessert is wrapped in fresh nipa palm leaves from the jak palm, a plant belonging to the palm family. It is cooked by grilling over low heat, similar to the method used for making khao lam (bamboo sticky rice), but with gentler heat.
How’s your trip to Samut Prakan so far?
Before you head home, don’t forget to pick up some local souvenirs otherwise they’ll say you didn’t truly visit!
And if you haven’t booked a place to stay yet, you’re more than welcome to stay with us at Maybis hotel We offer full facilities for your comfort, and we are proudly pet-friendly, welcoming both small and medium-sized pets. Whether you’re traveling with your dog or cat, you can relax knowing that your furry companion is treated like family—just as you do.
So if you’re still looking for weekend plans, don’t forget to stop by and explore the charms of Samut Prakan. We’ll be happy to welcome you.
Information referenced from: Samut Prakan Provincial Farmers Council.
