P. Prathep Kuay Tiew Rua Phatthanakan 25

Thai boat noodles with pork. The broth is rich, dark, and flavorful, traditionally thickened with blood (Nam Tok). Served in small portions. The chili is very spicy, so taste before adding more seasoning.

Thai boat noodles with beef (fresh and braised). The broth is rich, dark, and savory. Served with herbs and spices. Warning: the chili is very spicy.

Pork boat noodle soup served without noodles (Gao Lao). Features fresh pork, liver, and meatballs in a rich broth. Typically eaten with steamed rice.

Beef boat noodle soup served without noodles (Gao Lao). Includes fresh and braised beef, liver, and meatballs. Best enjoyed with a side of rice.

Deep-fried pork cracklings. Crunchy and savory morsels made from pork fat. Excellent for sprinkling over noodle soup to add texture.

Crispy pork rinds. Light and airy fried pork skin. A classic crunchy snack or side for boat noodles.

Plain steamed jasmine rice.

Blanched morning glory (water spinach). Soft yet slightly crunchy vegetable side dish.

Scalded meatballs served plain. Chewy and savory.

Scalded pork slices served as a side dish. Tender and simple.

Scalded beef slices served as a side dish.

Scalded pork or beef liver served as a side dish. Creamy and rich in iron.

Thai coconut milk custard steamed in small ceramic cups. Consists of a salty coconut top layer and a sweet pandan bottom layer. A traditional dessert to cool down after spicy noodles.

Carbonated soft drink.

Bottled drinking water.