Gooey Tiew Tom Yum Thep Hua Khong

Noodles in a mild clear soup, made from fragrant pork bone broth. Served with meatballs and pork. Suitable for those who prefer light, non-spicy flavors.

Authentic Thai Tom Yum flavored noodles. Sour, spicy, sweet, and salty taste, fragrant with lime and crushed roasted peanuts.

Dry noodles tossed with Tom Yum seasoning. Intense and rich flavor, served with various side dishes without soup.

Noodles in pink soup flavored with fermented bean curd sauce. Unique sweet and sour taste, with fish balls, crispy squid, and morning glory.

A combination of Yen Ta Fo and Tom Yum. Rich pink soup, fragrant with fermented bean curd and intensely sour and spicy.

Soft yellow egg noodles served with fragrant grilled red pork and crispy pork belly with puffy skin. Often topped with a sweet and savory red pork sauce.

Clear soup with pork blood, pork offal, and minced pork. Often includes ivy gourd or lettuce. Popularly eaten with rice for breakfast.

Clear soup noodles without noodles, focusing on meatballs, pork, and vegetables in a mild broth.

Tom Yum noodle soup without noodles. Rich Tom Yum flavor, full of meatballs and meat.

Pink Yen Ta Fo soup without noodles. Packed with fish balls, crispy squid, and pork blood. Sweet and sour taste.

Hot steamed rice topped with tender red pork and crispy pork belly. Drizzled with a sweet and savory red sauce.

Cooked rice, soft grains, beautifully arranged. For eating with Kao Lao.

Pork belly fried until the skin is puffy and crispy, the meat is soft and juicy.

Hard-boiled egg

Shrimp balls made from ground shrimp mixed with seasonings, fried until fragrant.

Minced pork balls stuffed into tofu. Unique to Carrot noodles.

Wonton wrappers filled with minced pork, boiled until soft.

Crab meat balls, fried until golden and crispy.

Balls made from pure pork, bouncy texture.

White fish balls, smooth and soft texture, not fishy.

Dried squid soaked in lye until the meat is crispy and bouncy, reddish-brown color.