Chiang Rai Bowl · Tomato Pork Noodles

Khanom Jeen Nam Ngiao (Shan-Style Noodle Soup)

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The broth's signature red color and slight funk often come from dried 'dok ngiao' flowers simmered right in with the tomatoes and pork blood — a Tai Yai ingredient most visitors have never heard of.

Fresh fermented rice noodles are ladled with a chunky, tomato-based broth of pork, pork blood cubes and pounded chili paste, then topped with fried shallots, pickled greens and dried chilies. Market vendors keep the broth simmering in a large pot out front all morning.

Why it's made this way: The dish traces to the Tai Yai (Shan) people of northern Thailand and Myanmar's Shan State, and it remains most closely tied to Chiang Rai and Mae Hong Son, where Shan communities settled generations ago.