Phatthalung's Signature Stewed Beef Offal Simmers Five Hours Over Charcoal
A Phatthalung institution for over 100 years, this beef offal stew simmers five hours over charcoal to achieve tender meat and rich, gaminess-free broth. The recipe, now run by Phaenphorn Bannsala on Phadung Don Yaw Road, draws three genera
Phatthalung's stewed beef offal is a standout regional dish, slow-cooked over charcoal for five hours until perfectly tender, with a richly flavored broth of traditional spices that eliminates any gaminess. The Piang Market Beef Offal shop (Old Owner) has been serving loyal customers for over 54 years, inheriting the recipe from its founder Uncle Ruang, a legendary vendor whose stall near Wat Kok Khao drew devoted followers who considered a visit to Phatthalung incomplete without eating his stew.
The current owner, Phaenphorn Bannsala, inherited the recipe from her husband's parents and moved the operation to her own home on Phadung Don Yaw Road in 1994, continuing the tradition that now spans over 100 years. The dish uses beef offal from 4-5 year-old cattle, purchased fresh daily, and is continuously simmered over charcoal for five hours to maximize tenderness and flavor; customers can choose which parts they want and customize with fresh lime, chili, or pair it with hot fried eggs.
The shop, located at 12/1 Phadung Don Yaw Road in Phatthalung municipality, opens from 11 a.m. to 3 p.m. daily except Sundays, with prices ranging from 100–200 baht per bowl. Despite the founder's death in 1994 and rising ingredient costs, regular customers spanning three generations continue to return for its perfectly balanced, tender texture and authentic taste that remains unchanged.
