Tree tomato

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 •

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

Nam Ngiao curry paste (packet) • pork spare ribs (about 300 grams) • pork bones (about 300 grams) • ground pork (about 200 grams) • chicken feet • water (1000 ml) • Dried red cotton tree flowers (dok ngio), to taste (add more if you like, less if you don't) • Tomatoes, to taste • Green onions and cilantro • soy sauce (about 30-45 ml) • granulated sugar (about 12 grams) • seasoning powder (RosDee or similar) •

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 •

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 •

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 •

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)

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 •

fermented soybean sheets • Nam Ngiao curry paste (Dok Ngiew Pa brand or similar) • medium cherry tomatoes • pork spare ribs, cut into pieces • ground pork (about 400 grams) • dried red cotton tree flowers (dok ngiew), or to taste • cilantro • Cilantro roots (attached to the bunch) • fish sauce (do not add sugar) • Shredded cabbage • Fried garlic • Roasted dried chilies •

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 •

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 •