Tom Lueat Mu Chakawan

Clear broth boiled pig blood soup, savory and smooth. Contains pig blood, offal, and vegetables (usually chrysanthemum or ivy gourd). Eaten with hot steamed rice.

Special boiled pig blood soup. Increased portion of ingredients and pig blood. Even more satisfying.

Khao Lao with pig blood soup, adding large pieces of crispy pork. Crispy outside, tender inside. Complements the broth.

Large special crispy pork khao lao bowl. Generous portion of crispy pork and offal.

Giant Khao Lao bowl. Everything included, with pig blood, offal, and crispy pork. For big eaters.

Clear Soup Guay Jab. Chewy rolled noodles. Aromatic pepper broth with crispy pork and offal.

Large bowl of clear soup guay jab. Increased portion of noodles and ingredients. Spicy and aromatic pepper flavor.

Clear soup guay jab with extra crispy pork. Crispy in a hot broth.

Large bowl of clear soup guay jab with crispy pork. Packed with ingredients, very filling.

Steamed rice topped with honey-roasted pork and crispy pork, drizzled with a sweet, salty, and savory red sauce.

Special plate of roasted pork and crispy pork rice. Increased rice and meat portion. Drizzled with plenty of sauce.

Roasted pork and crispy pork only. No rice. For eating as a side dish or snack. Served with dark soy sauce.

Blanched pork and offal, or dry khao lao mixed with fried garlic. Served with a delicious dipping sauce.

Large plate of blanched or dry khao lao. Increased portion of ingredients.