Raan Leuat Moo Seriy

Clear soup noodles with a mellow flavor. Hot broth, fragrant and sweet from pork bone broth. Suitable for those who prefer mild flavors. Season to your liking.

Thick, dark Nam Tok noodles. Fragrant with spices and pork blood. Rich and unique flavor. Usually served with morning glory and crispy pork skin.

Pink noodles from fermented bean curd sauce. Sweet and sour, well-rounded flavor. With fish balls, crispy squid, and morning glory.

Noodles with pickled mustard greens. Unique sour and salty flavor that cuts through richness. Fragrant and mellow soup.

Spicy Tom Yum noodles, full of flavor. Served with a runny soft-boiled egg or a soft onsen egg.

Giem Ee noodles made from rice flour. Short and plump, chewy. In clear soup with minced pork and fish noodles.

Clear soup Giem Ee with complete pork offal, including liver, intestines, and more. Fragrant and sweet soup. Suitable for offal lovers.

Hot congee with pork ribs stewed until falling off the bone. Tender meat. Mellow flavor. Delicious for breakfast or dinner.

Congee with pork stomach, thoroughly cleaned, not fishy, chewy. In hot broth.

Mixed congee with pork and various offal. A complete meal in one bowl.

Spicy Tom Yum Kao Lao with soft egg tofu. Smooth to drink, with a perfectly balanced sour and spicy flavor.

Pork blood soup with Jiin Jue Chai. Aromatic Chinese herbal vegetable that helps neutralize the smell of blood and offal. Clear, mellow soup.

Popular menu. Pork blood soup with ivy gourd. Sweet and cooling local vegetable. Easy to eat, pairs well with hot rice.

Traditional pork blood soup with Romaine lettuce. Clear broth, sweet from bone broth. Refreshing to drink.

Clear soup Kao Lao with soft egg tofu. Smooth and mellow. Suitable for children or those who prefer mild flavors.

Kao Lao characterized by its sour and salty pickled mustard green flavor, which stimulates the appetite. Pairs well with rice.

A combination of pork blood soup and pickled mustard greens. A mellow flavor with a slight sourness from the pickled greens.

Rich, thick Kao Lao soup. Fragrant with spices and pork blood. Suitable for eating with plain rice.

Spicy Tom Yum Kao Lao served with a runny soft-boiled egg, adding richness and texture.

Chicken Kao Lao. Choose between tender braised chicken drumstick or easy-to-eat shredded chicken. Fragrant and sweet chicken broth.

Kao Lao with large pieces of chicken thigh, tender and juicy, braised until flavorful.

Mixed chicken Kao Lao. Get both shredded chicken and braised chicken drumstick in one bowl. Great value and satisfying.

Large pork spine soup. Tender meat attached to the bone. Seasoned with fresh chili and lime. Intensely sour and spicy.

Spicy mixed soup menu. With Leng and other ingredients. Boldly seasoned to perfection.

Spicy mixed soup with added pickled mustard greens. A perfect balance of sour and salty, contrasting with the spiciness.

Leng stewed in a rich Nam Tok broth. Fragrant with spices. A unique flavor, different from regular spicy Leng.

Leng stewed in a clear, mellow soup. Suitable for those who don't eat spicy food. Enjoy the sweetness from the authentic bone broth.

Spicy pork rib soup. Tender ribs, intensely sour and spicy. Topped with fresh chili.

Spicy pork rib soup with pickled mustard greens. Adds a dimension of flavor with the sourness from the pickled greens.

Clear soup with pickled mustard greens and pork ribs. Well-rounded flavor, slightly sour, smooth to drink.

Clear soup with ivy gourd and pork ribs. Crisp ivy gourd. Sweet broth from bone broth.

Pork ribs stewed with Jiin Jue Chai. Fragrant with herbs. Good for health.

Clear soup with pork ribs and Romaine lettuce. Easy to eat, light flavor.

Clear soup noodles served with large pieces of tender braised pork ribs. A hearty portion.

Pork rib noodles seasoned Tom Yum style. Spicy, sour, and zesty, with tender ribs.

Spicy pork rib noodles, similar to Leng Sab but in noodle form.

Freshly cooked jasmine rice, fragrant and soft.

Tender braised chicken drumstick. Side dishes can be ordered separately.

Large piece of braised chicken thigh, stewed until tender.

Blanched Jiin Jue Chai, served as a side dish.

Plain blanched noodles for eating with Kao Lao.

Cooked pork blood cubes. Soft, bouncy, and not fishy.

Palo egg, sweet and salty, fragrant with spices.

Firm pork sausage, fragrant with pepper. For snacking or adding to noodles.

Clear soup with egg tofu. Hot and smooth to drink.

Runny soft-boiled duck egg. Runny yolk.

Japanese-style soft-boiled egg. Soft yolk and white.

Stewed pork tendon. Adds crunchiness and chewy tenderness.

Order extra noodle or Kao Lao ingredients.