Pak Rim Pla Khun Saijai

Vietnamese-style noodle soup (Guay Jab Yuan) with a thick, sticky broth. Contains chewy rice noodles, snakehead fish, pork ribs, and Vietnamese pork sausage (Moo Yo). Sprinkled with fried shallots and herbs.

A special large portion of the Vietnamese noodle soup with extra meat toppings like snakehead fish, pork ribs, and sausage.

Vietnamese noodle soup made with fresh handmade noodles instead of dried ones, offering a softer and more tender texture.

The savory soup served with all the meats (snakehead fish, ribs, sausage) and vegetables but without noodles. Typically eaten as a soup or paired with rice.

A discounted portion of the noodle soup specifically for students.

A whole egg, typically soft-boiled or poached, added to the soup for extra richness.