Khao Kha Mu, Kuay Tiew Ped Paris

Pork leg stewed until tender in a rich, spiced broth, served over hot jasmine rice with pickled lettuce and a spicy dipping sauce. Knuckle is the part with chewy tendons, while the meat and skin are tender with interspersed fat.

Noodles in a fragrant, spiced duck stew broth. The duck is braised until tender, with no gamey smell and a mellow flavor. Popularly eaten with thin or vermicelli noodles.

Stewed duck soup without noodles, focusing on duck meat, duck blood, and bean sprouts in a rich broth. Suitable to eat with plain rice as a side dish.

Congee with duck meat. The broth is sweet and mellow, topped with crispy fried garlic and celery. It's an easy-to-eat and soothing dish.

Noodles served with tender stewed pork leg instead of meatballs or other meat. The broth is usually a rich stew flavor, pairing well with noodles.