Tom Lueat Moo Trok Krut San Jao Por Suea 2

Tom Lued Moo (Pork Blood Soup) is a clear soup containing soft pork blood cubes and various pork offal such as liver, intestines, and stomach, including minced pork and crispy pork. The soup has a mellow flavor and is fragrant with pepper. It is commonly eaten with steamed rice.

Kuay Jab is a noodle dish made from rolled rice flour tubes, served with pork offal and crispy pork. Available in a rich peppery soup or a dry version with dark soy sauce. The chewy noodles pair well with the ingredients.

Crispy fried pork belly, cut into bite-sized pieces. Puffy, crispy skin, tender and juicy meat. Served as a single plate for snacking or eating with rice.

Hot steamed rice, served to eat with Goi Lao or Tom Lued Moo.

Steamed rice served with fragrant roasted red pork, drizzled with a mellow sweet and savory red sauce. Usually served with cucumber and a boiled egg.

Steamed rice topped with crispy pork with puffy skin. Drizzled with delicious sauce. Enhanced with dark soy sauce and pickled chili peppers.

Steamed rice topped with crispy skinned duck. Drizzled with duck sauce, savory and sweet with aromatic spices.

Chewy egg noodles served with tender roasted red pork. Can be ordered dry or with soup.

Golden egg noodles served with large pieces of crispy pork. A dish offering a crunchy texture from the pork contrasting with the soft noodles.

Egg noodles with roasted duck. Fragrant with duck spices, pairs well with blanched egg noodles.

Signature roasted duck. Beautiful reddish-brown crispy skin, tender and juicy meat inside. Served as a sharing plate.

Roasted red pork, sliced, served as a side dish. Sweet flavor with a savory aftertaste. The pork is marinated to the core.

Crispy pork, large plate, for eating as a side dish. Crispy skin, enjoyable to chew, with fatty layers and tender meat.