Thin-skinned pork dumplings in clear broth with egg noodles — a Cantonese tradition deeply embedded in Bangkok's food.
Wontons (minced pork and shrimp wrapped in thin wheat dough) in a clear pork broth with egg noodles (ba mee); served dry or with soup.
Bangkok wonton soup (ba mee wonton) typically has a cleaner, lighter broth than Hong Kong versions; crispy lard sprinkled on top is traditional.
Dry version (haeng) has the noodles and wontons tossed in a sauce with the soup on the side — many prefer this for controlling the texture.
Chinatown shophouses, Chinese-Thai noodle shops in every neighbourhood; a reliable cheap meal at 40–80 THB.
Many shops offer barbecued red pork (moo daeng) or roast duck as an optional addition to the bowl — a common and worthwhile upgrade for a slightly higher price.
Specify soup or dry ("haeng"), and how many wontons you'd like — most shops are flexible about swapping or adding ingredients to a base bowl.