Raan Kuay Tiew Rim Thang Bang Phlat

Noodles in a clear broth simmered from pork bones. Mild, sweet, not spicy, easy to eat. Contains meatballs and pork.

Noodles in a dark broth with pork blood and spices. Rich, creamy flavor, often slightly spicy.

Noodles served without soup, tossed with seasonings, soy sauce, and fried garlic. Rich flavor that penetrates the noodles.

Soup menu with only meat, meatballs, and bean sprouts or morning glory. No noodles. Popularly eaten with plain rice.

Perfectly blanched pork and meatballs. Served separately on a plate with a spicy dipping sauce. As an appetizer or snack.

Noodles in a clear beef broth. Sweet flavor from boiled beef. Contains fresh beef and beef balls.

Beef noodles in a rich broth mixed with cow's blood. Mild flavor, fragrant with spices and herbs.

Dry beef noodles, tossed with sauce and fried garlic oil. Served with side dishes. Rich flavor.

Beef soup with vegetables, no noodles. Available in clear soup and Nam Tok. Popular as a side dish.

Blanched beef and meatballs. Served on a separate plate with dipping sauce. Tender and juicy beef texture.

Cooked jasmine rice, soft grains. To be eaten with Kao Lao or blanched dishes.

Crispy fried pork skin with fat, golden yellow. Salty, fatty, and enjoyable to chew. Popularly added to noodles for texture.

Clean bottled drinking water