Chan Charoen

Dry noodles topped with tender braised chicken. The chicken is cooked in a savory soy-based sauce with spices. Served without soup, seasoned with garlic oil and soy sauce.

Noodle soup with braised chicken. The broth is rich, dark, and aromatic with five-spice and soy flavors. Served hot with bean sprouts and herbs.

Dry noodles with braised chicken, seasoned with spicy Tom Yam flavors. Includes chili powder, crushed peanuts, sugar, and lime juice for a sweet, sour, and spicy taste.

Braised chicken noodle soup with Tom Yam seasoning. The broth is spicy, sour, and savory, enriched with chili paste, lime, and crushed peanuts.

Braised chicken soup served without noodles (Gaolao). Contains chicken meat, bean sprouts, and vegetables in a rich herbal broth. Typically eaten with plain rice.

Spicy braised chicken soup without noodles (Gaolao). Seasoned with chili, lime, and peanuts for a bold Tom Yam flavor. Served with vegetables and usually eaten with rice.

Stewed pork leg (meat only) served over steamed rice. The pork is tender and savory, simmered in a five-spice soy sauce. Served with pickled greens and chili vinegar sauce.

Stewed pork leg including both meat and gelatinous skin served over rice. Offers a mix of tender meat and soft, creamy texture from the skin.

Stewed pork leg skin only, served over rice. A rich and indulgent dish featuring the soft, fatty skin of the pork leg simmered in herbs.

A premium rice dish topped with stewed pork meat, skin, and pork knuckle (hoof). Offers a variety of textures from tender meat to chewy tendon and soft skin.

The ultimate combination rice dish with stewed pork meat, skin, knuckle, and intestines. Rich, savory, and packed with different textures.

Stewed pork knuckle (hoof) served over rice. Features collagen-rich skin and tendon cooked until soft and gelatinous.

A platter of stewed pork leg (meat only), intended for sharing. Served with sauce and pickled vegetables. Eat with rice.

A sharing platter of stewed pork leg featuring both meat and skin. The skin is soft and gelatinous, complementing the tender meat.

Stewed pork leg platter with meat, skin, and intestines. The intestines are cleaned thoroughly and stewed until chewy-tender.

A combination platter of stewed pork leg meat, skin, and pork knuckle (hoof). Offers a wide variety of textures.

The full experience platter: stewed pork meat, skin, knuckle, and intestines. Perfect for sharing with a group.

A whole stewed pork leg. An impressive serving for large groups, providing ample meat, skin, and tendon.

Stewed pork knuckle (hoof) served as a side dish. Rich in collagen and gelatinous texture.

Stewed pork hoof served as a side dish. Similar to knuckle but focused on the very tip of the leg, extremely gelatinous.

Egg noodles topped with stewed pork leg (meat and skin). Served with a little gravy and blanched vegetables.

Egg noodles topped with stewed pork leg (meat only). A savory noodle dish with tender pork slices.

Egg noodles topped with stewed pork leg meat, skin, and intestines. Rich and flavorful.

Egg noodles served with a whole stewed pork knuckle (hoof). A hearty dish for those who love gelatinous textures.

Clear soup with pork ribs and bamboo pith. A light, savory broth that balances the richness of pork leg dishes.

Steamed white jasmine rice.

Medium-boiled duck egg with a creamy, jammy yolk. A popular side dish for pork leg rice.

Chinese sweet sausage, sliced and served as a side. Sweet and savory flavor.

Pickled mustard greens. Sour and crunchy, used to cut the fattiness of the stewed pork.

Stewed duck egg hard-boiled in five-spice soy broth. The egg white is firm and brown from the sauce.

Stewed pork intestines. Chewy and savory, cooked in the master stock.