Tiew Rua Sao Ching Cha

Thai boat noodles served in a rich, dark broth seasoned with blood (nam tok), spices, and herbs. Typically served in small bowls with meatballs and morning glory.

A special larger portion of boat noodles featuring braised meat. The broth is savory and aromatic.

Boat noodle soup served without noodles, containing meat, meatballs, and vegetables. Usually eaten with a side of plain rice.

Blanched meat and meatballs served with spicy dipping sauce and vegetables. A popular side dish to share.

Boat noodles packed for takeaway.

Crispy fried pork rinds. Crunchy and airy, often added to noodle soups for texture.

Fried pork cracklings with fat. Rich, savory, and crunchy, considered a premium topping for boat noodles.

Steamed plain white rice.

Blanched morning glory (water spinach). Soft and mild vegetable side.

Grilled meatballs on a skewer, served with a sweet and spicy tamarind sauce. Available in pork or beef.

Bottled drinking water.

Carbonated soft drink.

A glass or bucket of ice.

Thai iced tea with lime juice. Sweet, sour, and refreshing.

Chrysanthemum tea. A sweet, herbal yellow drink served cold.

A classic Thai dessert featuring sweet sticky rice topped with ripe mango slices and coconut milk.