Khao Kha Mu Hia Phon

Stewed pork leg served over steamed rice. The pork is slow-cooked in a five-spice soy broth until tender. Served with pickled mustard greens and a spicy vinegar dipping sauce.

Stewed pork leg rice featuring only the skin. The skin is soft, gelatinous, and rich in flavor from the braising liquid. Ideal for those who enjoy a fatty, melt-in-the-mouth texture.

Rice served with stewed pork trotter (feet). The meat is very gelatinous with tendons and skin, offering a chewy and sticky texture. Rich in collagen.

Dry egg noodles topped with tender stewed pork leg meat. Seasoned with garlic oil and soy sauce. Served with a side of clear soup.

Egg noodles served in a clear, savory pork broth with pork meatballs. A light and refreshing noodle soup dish.

Pork meatball soup served without noodles. Features a clear broth with vegetables. Typically eaten with a side of steamed rice.

Pork blood soup with various pork parts (meat, organ meat) and blood curd cubes. The soup is clear and peppery, usually containing ivy gourd leaves or lettuce. A nutritious and warming dish.

Stewed pork leg meat served as a separate dish (no rice). Intended for sharing or eating with plain rice. Savory, tender, and includes meat, skin, and fat.

A whole stewed pork leg. A large portion suitable for a group. Includes the entire range of textures from meat to skin and tendons.

Stewed pork trotter (feet) served as a side dish. Rich in gelatin and collagen, with a sticky, chewy texture.

Stewed pork intestines. Thoroughly cleaned and braised until chewy yet tender. Absorbs the savory five-spice sauce well.

Stewed duck wings. The meat is tender and easily separates from the bone. Flavorful with herbal soy sauce notes.

Hard-boiled duck egg stewed in the pork leg broth (Pa-lo). The egg white is firm and brown from the sauce, while the yolk is creamy.

Steamed plain jasmine rice. Essential for eating with the savory pork leg dishes.

Extra serving of the savory stewed pork sauce. Sweet, salty, and aromatic with five-spice powder.

Spicy and sour dipping sauce made with vinegar, fresh chilies, and garlic. specifically designed to cut through the richness of the pork leg.

Blanched Chinese kale. Crisp and slightly bitter vegetable that complements the savory pork.

Stir-fried pickled mustard greens. Salty and sour preserved vegetable side dish.

A set of fresh bird's eye chilies and garlic cloves. Eaten raw with the pork leg for extra heat and pungency.

Extra portion of fresh chilies only.

Extra portion of fresh garlic cloves only.