Blood

pork liver (use 'flour liver', which is a type of pork liver with a light red color, shiny texture, and less tough and less fishy than 'blood liver') • soy sauce • sugar • oyster sauce • green cap sauce • coarsely chopped garlic for topping • chopped garlic for stir-frying • ground black pepper to taste

khanom jeen noodles (fermented rice noodles) • coarsely ground pork • pork spare ribs • boiled chicken blood • small tomatoes • dried red cotton tree flowers (soaked until soft) • fermented soybean paste (or use miso if unavailable) • vegetable oil • small dried red chilies • cilantro roots • garlic • small shallots •

lbs. (1 kilogram) khanom jeen noodles (fermented rice noodles) • Nam Ngiao curry paste (available at Asian markets) • Ngiao flowers (optional, can omit if unavailable) • chicken blood (about 7 oz. or 200 grams) • ground pork • medium tomatoes • lbs. (500 grams) chicken feet • cilantro and green onions • Fried garlic • Seasonings: fish sauce, MSG (optional) • Assorted fresh vegetables for serving (such as shredded cabbage, bean sprouts, cilantro, green onions) • Vegetable oil •

chicken drumsticks • chicken breast • Thai eggplants • Thai basil • lemongrass • kaffir lime • kaffir lime leaves • pork blood (optional) • small packet red curry paste • coconut milk (about 13.5 fl oz / 400 ml)

pork bone • Dried red cotton tree flowers, soaked for about 1 hour • Nam Ngiao chili paste (store-bought) • cherry tomatoes • chicken feet • pork blood

whole chicken (about 1 1/2 to 2 pounds or 700-900 grams) • winter melon (about 1 1/2 to 2 pounds or 700-900 grams) • pork blood cake* • ladles red curry paste (about 1/3 cup or 80 grams) • coconut milk (about 1000 grams) • water (about 1000 grams) • kaffir lime leaves • Thai basil • fresh chili peppers • ladle fish sauce (about 2 1/2 tablespoons or 40 ml) • palm sugar (about 2 tablespoons or 30 grams) • chicken bouillon powder •

chicken, cut into pieces (1 kg) • chicken blood, cut into pieces • medium winter melon, cut into chunks • Thai basil leaves • yellow chilies, sliced diagonally • prepared green curry paste (about 200 grams) • red bird's eye chilies, pounded • coconut milk, separated into thick and thin parts (1 kg) • coconut sugar • ladles fish sauce • water (350 ml)

Green curry paste • Coconut milk • Fresh Thai basil • Kaffir lime • Red chili peppers (mild, such as spur chilies) • Chicken breast • Chicken blood tofu (optional) • Winter melon • Salt • Palm sugar • Shrimp paste • Water

Boneless chicken thighs • Chicken carcass • Chicken feet • Chicken blood (optional, can omit if unavailable) • Green curry paste • Coconut milk • Thai eggplant • Fresh Thai basil • Kaffir lime • Red chili peppers • Pea eggplant

chicken • chicken blood (optional) • green curry paste • coconut milk • Thai eggplants • pea eggplants, fresh basil

Nam Ngiao curry paste • pork cartilage bones • ground pork • ground pork, shaped into meatballs • shrimp paste • dried red cotton tree flowers (about one small bag) • small tomatoes • large block pork blood or 4 tubes pork blood • cilantro roots • Khanom Jeen noodles (fermented rice noodles) • Pickled mustard greens, sliced into • Chopped cilantro and green onions •

ground pork (500 grams) • pork soup bones (500 grams) • tomato • Nam Ngiao chili paste • pork blood curd • Cilantro, fried garlic, pickled mustard greens, bean sprouts, shredded cabbage (for garnish) • cotton tree flowers (dok ngio) • shrimp paste

pork spare ribs (500 grams) • ground pork (30 grams) • pork or chicken blood curd, as preferred • fresh rice noodles (khanom jeen) (1 kilogram) • large onion, finely chopped • tomatoes (500 grams) • lemongrass, cut into 1-inch pieces • dried red cotton tree flowers (dok ngio) • shallots • dried red chilies, soaked (add more for extra heat) • shrimp paste • garlic •

bamboo shoots, sliced (about 1 kg) • chicken drumsticks and wings, chopped into pieces (about 1 kg) • chicken blood (optional) • fresh coconut milk, separated into thick and thin parts (about 1 kg) • red curry paste (about 100 grams) • fresh chili peppers • Thai basil • kaffir lime leaves • fish sauce • salt • brown sugar • chicken bouillon powder

basket khanom jeen noodles (about 14 oz or 400 grams) • Nam Ngiao chili paste • fish sauce (15 ml) • seasoning powder (such as chicken bouillon, 8 grams) • dried red cotton tree flowers (dok ngio) • tomatoes • cilantro roots • pork with bone (about 300 grams) • chicken blood (about 3.5 oz or 100 grams) • vinegar (15 ml)

ground pork (300 g) • –17 1/2 oz pork bones, such as soup or rib bones (300–500 g) • Dried red cotton tree flowers (dok ngio), as desired • Thai tomatoes (makhuea som) • pork blood cake (200 g) • –17 cups water (3–4 liters) • –6 tablespoons fish sauce • seasoning powder (such as pork bouillon) • –3 tablespoons tamarind paste • dried chilies • Thai garlic • shallots •

ground pork (200 grams) • chicken feet • pork blood • Roma tomatoes • Nam Ngiao curry paste (already mixed with fermented soybean) • Stevia syrup • Fish sauce • Dried red silk cotton flowers (to taste) • Chopped green onions and cilantro • Fried garlic • Blanched shirataki noodles • Pickled mustard greens •

light green winter melon • chicken thighs • red curry paste • torn kaffir lime • Thai basil • granulated sugar • chicken bouillon powder • coconut milk • fish sauce • chicken blood (optional)

chicken drumsticks or thighs • coconut milk (about 500 grams) • chicken blood (optional) • Oyster mushrooms or other mushrooms, as desired • Chicken giblets (optional) • Galangal • Lemongrass • Kaffir lime • Red chili peppers • Bird’s eye chilies • Cilantro • Culantro

khanom jeen noodles (fermented rice noodles) • ready-made Nam Ngiao curry paste (80 grams) • ground or minced pork (300 grams) • pork or chicken blood cake (150 grams) • pork bones (such as neck bones or spare ribs) (300 grams) • dried cotton tree flowers (dok ngio) (10 grams) • cherry tomatoes, cut into wedges (200 grams) • water (about 1500 grams)

Make the broth with pork bones and chicken ribs • Chicken blood cubes and pork blood (sold in bags) • Ground pork with some fat • Cherry tomatoes and small local tomatoes • Dried cotton tree flowers (soaked in water) • Fermented soybean discs (thua nao) • Fermented soybeans (choose whole beans, rinse and drain to reduce saltiness) • Dried large and small chilies • Coarse salt • Garlic • Coriander seeds or cilantro roots • Turmeric •

chicken feet (about 150 grams) • chicken blood (about 100 grams) • ground pork (about 100 grams) • a rack pork ribs • Salt and soy sauce, to taste • dried red cotton flowers (dok ngio) (about 10 grams) • Thai tomatoes (makhuea som) (about 100 grams) • little lemongrass and kaffir lime leaves • Fried garlic • lemongrass • galangal (about 10 grams) • fresh turmeric (about 10 grams) •

ladles (about 1/2 cup or 120 ml) prepared Nam Ngiao chili paste • ground pork • –10 oz (200–300 grams) pork bones • (about 7 oz or 200 grams) pork blood tofu • (about 30 grams) dried red cotton flowers, soaked • (about 150 grams) tomatoes • fermented soybean sheets (thua nao) • ladle (about 1/4 cup or 60 ml) fish sauce • salt • green cap soy sauce (or light soy sauce) • cilantro roots • oyster sauce •

small dried chilies • large dried chilies • shallots (about 150 grams) • garlic (about 150 grams) • galangal (about the size of a nickel) • turmeric (about the size of a nickel) • lemongrass (about 50 grams) • cilantro roots (about 50 grams) • shrimp paste • salt • chicken feet (1 kilogram) • pork bones (1 kilogram) •

dried red cotton flowers (soaked in water) • ground pork (200 grams) • pork bones (250 grams) • Roma tomatoes, chopped • chicken blood tofu • Nam Ngiao curry paste • shrimp paste (about 22 grams) • fish sauce (60-75 ml) • granulated sugar (about 4 grams) • water (1 liter) • garlic (Chinese garlic preferred) • vegetable oil (45-60 ml)

water (about 21 cups) • chicken feet (about 1 kg) • pork spare ribs (about 1 kg) • salt + seasoning powder (such as chicken bouillon) • white vinegar • Thai rice wine (optional, to reduce odor) • large ladle (about 1/2 cup) Nam Ngiao curry paste • large tomatoes, or to taste • ground pork (about 500 grams) • large handful Thai garlic, for pounding and for crispy topping • large handful dried Thai chilies • cilantro roots •

fresh rice noodles (kanom jeen) • coarsely ground pork, plus 1.1 lbs (0.5 kg) for making pork meatballs • finely chopped pork belly • pork spare ribs • cooked chicken blood • pouch (about 1 cup) cooked pork blood • small tomatoes • dried red cotton tree flowers (dried dok ngio) • ladle (about 1/4 cup) light soy sauce • ladle (about 2 tablespoons) fish sauce • pork or chicken bouillon cubes • granulated sugar •

chicken thighs (about 500 grams) • chicken blood tofu • green curry paste (about 200 grams, store-bought) • coconut cream (about 250 grams) • coconut milk (about 400 grams) • Thai basil • Thai eggplants • red chili peppers • kaffir lime leaves • palm sugar

dried cotton tree flowers (dok ngio) • ground chicken breast • chicken feet • chicken blood (coagulated) • goji berries • Northern Thai curry paste (nam ngiao paste) • palm sugar • shrimp paste • fish sauce • fresh rice noodles (khanom jeen) • green onions and cilantro • tomatoes •

chicken breast or thigh, cut into pieces (about 600 grams) • chicken blood (optional) • chicken liver (about 200 grams) • coconut milk (650 ml) • water (650 ml) • oyster mushrooms • tomatoes • yellow onion • lemongrass • galangal • kaffir lime leaves • culantro (or substitute with cilantro if unavailable) •