Food Porn: Guay Deow Nam Tok

Guay Deow Nam Tok

The thought of a noodle soup made with pig blood is enough to turn the stomachs of most westerners but, as though who have tried guay deow nam tok know all too well, this sweltering, fiery soup is both delicious and addictive. The usual clear nam sai broth base that accompanies the plainest of noodle soups is spiced up with a squirt or two from a ketchup bottle filled with a pig blood mixture, and voilà – guay deow nam tok is born. Just choose your favourite type of noodles and meat and you’re away.

At the table, enjoy it at its best by adding plenty of sugar, fish sauce and dried chillies to the mix and throw fresh beansprouts, edible gourd leaves and horapa sweet basil leaves on top, then get stuck in with your chopsticks and spoon – just make sure you have a big glass of icy water and a plentiful tissue supply on hand! I am usually more of a rice person, but I can’t get enough of guay deow nam tok no matter how sweltering the weather might be in Bangkok.

My favourite place to chow down a bowl of these unmatchable noodles is at a makeshift stall under a gazebo tent part way down Sukhumvit soi 101/1; it’s on the right hand side as you approach from the Skytrain, and just short of the big SCB bank building. A regular bowl costs 30 baht; 5 baht extra for a piset (super-sized) serving.

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Filed under Bangkok, Evergreen, Food, Food, Food Porn, Thailand

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