Jok Moo Nai Bua

Smooth and finely ground rice congee, simmered until thick. Seasoned with minced pork and shiitake mushrooms for a mellow flavor and aromatic spices. The texture is soft and smooth, making it a popular choice for breakfast or a late-night meal.

A mild and savory clear soup with tender cubes of congealed pork blood, minced pork, and various offal such as liver and intestines. Often includes ivy gourd or lettuce. Best enjoyed hot with steamed rice.

Cooked Jasmine rice with soft, well-separated grains. Served to accompany side dishes or 'Kao Lard' (a type of soup).

Small Chinese crullers fried until golden and crispy. They have a crunchy texture and are popular additions to congee or pork blood soup to enhance texture and flavor.