P. Prathep Kuay Tiew Rua @ Ladprao 48

Thai boat noodles with pork, featuring a rich, dark broth seasoned with blood (Nam Tok) and spices. The taste is intense, savory, and spicy. Served with meatballs, liver, and fresh pork slices.

Thai boat noodles with beef, including fresh beef, braised beef, liver, and meatballs. The broth is dark and savory, enriched with cow's blood (Nam Tok) and aromatic herbs.

Deep-fried pork fat cracklings. Crunchy and savory. Commonly added to boat noodles for extra texture and flavor.

Crispy pork rinds (fried pork skin). Light and airy texture. Eaten as a snack or dipped in noodle soup.

Boiled meatballs (pork or beef) served plain. Chewy and savory. Usually served with a spicy dipping sauce.

Blanched pork slices. Tender and simple. Served with spicy dipping sauce as a side dish.

Blanched beef slices. Tender and savory. Served with spicy dipping sauce.

Blanched pork or beef liver. Creamy texture with a distinct iron-rich flavor. Served with dipping sauce.

Thai coconut milk custard steamed in small ceramic cups. Two layers: a salty coconut cream top and a sweet pandan coconut base. Soft and creamy.

Plain steamed jasmine rice.

Blanched morning glory (water spinach). Crunchy vegetable side dish.

Carbonated soft drink.

Bottled drinking water.

A glass or cup of ice.