Khao Tom Pla By Usanee

A mild, clear broth rice soup served with tender, sweet, and fresh sea bass. It is commonly enjoyed with a seasoned soybean paste dipping sauce.

Hot rice soup in a fragrant, sweet broth, served with large, fresh shrimp with a firm, bouncy texture.

Mixed seafood rice soup with white sea bass and fresh shrimp, offering a full seafood sweetness.

Pork offal rice soup, including pork stomach, kidney, and braised pork belly in sweet and savory soy sauce. A popular dish for offal lovers.

Rice soup with plump, tender, and juicy fresh oysters. The soup has a natural sweetness from the oysters and is considered a fortifying dish.

Rice soup with braised pork belly, or diced pork simmered in soy sauce and spices until tender. It has a balanced sweet and savory flavor and is easy to eat.

Hearty rice soup with everything: sea bass, shrimp, braised pork belly, and various offal. Ideal for those who want to try multiple ingredients in one bowl.

Clear broth with various ingredients (fish, shrimp, offal, braised pork belly) without rice, or ordered dry as a blanched dish to be eaten with rice or as a snack.

Cooked white rice

Grouper rice soup with firm flesh and crispy skin. Naturally sweet, this is a high-quality sea fish.

Toa-Tey fish (Grey Pomfret) rice soup, a premium fish with fine, white, tender, and glossy flesh, offering an exceptionally delicious taste.

Dry rice soup served with cooked white rice topped with braised pork belly (sweet pork) and minced pork, well-seasoned. Usually served with a separate bowl of broth.

Minced shrimp seasoned and coated in breadcrumbs, fried until golden and crispy. The inside is tender and bouncy, served with a sweet plum sauce.