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When I first moved to Bangkok, I had an almost daily early morning ritual (or afternoon and sometimes late-night) bowl of jok at the Chinese food stall right around the corner from where I stayed.
Two years later, I’ve finally found a spot in my new neighborhood that serves up jok, that measures up to that bowl I used to get when I lived way out in Rama 2.
To eat, add sliced ginger, chives, soy sauce, pepper, break the uncooked yolk and stir it about until the yellowish hue is somewhat even throughout. Proceed.
