Gooey Tiew Ped Tun Wongwian Yai

Pork blood soup served without noodles. Features congealed blood cubes, offal, and vegetables in a clear savory broth. Typically eaten with rice.

Rolled rice noodle soup. The noodles are thick and chewy sheets rolled into tubes, served with crispy pork belly and offal in a peppery broth.

Soup with Shanghai noodles, which are translucent green mung bean sheets. Chewy texture, served with pork and vegetables.

Plain steamed jasmine rice.

Duck noodles topped with sliced duck meat. The broth is dark and savory with Chinese herbs.

Duck noodles with stewed duck. The meat is braised in soy sauce and spices until very tender.

Braised duck drumstick. Tender meat falling off the bone, rich in herbal flavor.

Stewed duck parts such as wings, feet, and necks. Savory, gelatinous, and flavorful.