Laow Long Tai (Som Tum Gai Krataak)

Thai boat noodles with a rich broth, uniquely flavored by the addition of pork or cow's blood (for Nam Tok), seasoned with herbs and spices, served with meatballs, meat, and morning glory.

Boat noodles served in a hot pot for sharing. Includes fresh pork, stewed pork, liver, and meatballs in a rich broth.

Beef boat noodles served in a hot pot, complete with fresh beef, stewed beef, tendon, liver, and beef balls.

Fresh pork and pork liver, blanched to perfection, served as a side dish.

Pork that is stewed until tender and soft, fragrant with spices, with flavor infused into the meat.

Fresh beef and beef liver, perfectly blanched, tender and not tough.

Tender stewed beef mixed with crunchy tendon, enjoyable to chew.

Crispy fried pork skin, lightly seasoned. Popularly eaten with noodles to add a crunchy texture.

Crispy fried pork fat, fragrant and slightly salty. Sprinkled on noodles for added deliciousness.

Pork or beef balls grilled over charcoal, topped with a delicious dipping sauce.

Traditional Thai dessert made from coconut milk and rice flour, steamed in small cups. Sweet, creamy, and slightly salty.

Hot steamed jasmine rice.

Plain blanched noodles. For those who want extra noodles.

Blanched Thai morning glory, crispy and delicious, served as a side vegetable.