1. Bring water to a boil. Add pork spare ribs and cook until tender. Add the chicken blood cubes. At this stage, add bouillon cubes, light soy sauce, and sugar. Simmer to infuse flavor into the ribs and blood.

Pound all curry paste ingredients together until smooth.

Sauté the curry paste in vegetable oil until fragrant. Add the mashed fermented soybeans and stir well. Add the ground pork and chopped pork belly. Stir-fry until the pork is cooked.

Place rice noodles on a plate, ladle the Nam Ngiao broth over the noodles, and serve with the side garnishes.

Tips: Chicken blood cubes make the texture tender, while pork blood thickens the broth. For the pork bones, use a mix of wing bones and soft bones for the best result. The beautiful red oil on top comes from stir-frying pork belly with the curry paste.

Some recipes or personal preferences include adding chicken joints, chicken feet (with bones), or other chicken offal.