Northern Thai Rice Noodles with Pork Blood Soup

Heat vegetable oil in a pot over medium heat. Add the Nam Ngiao chili paste and sauté until fragrant, about 2-3 minutes, stirring constantly to prevent burning.

Add sliced pork shoulder to the pot and stir-fry until lightly browned, about 3-5 minutes.

Pour in water or pork stock. Add quartered tomatoes and rehydrated Kapok flowers. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the pork is tender.

Gently add the cubed congealed pork blood to the simmering soup. Continue to simmer for another 5-7 minutes, ensuring the blood is cooked through and heated evenly.

Season the soup with fish sauce and palm sugar. Taste and adjust seasoning as needed, aiming for a balance of savory, sweet, and a hint of tang.

To serve, blanch the fresh Khanom Jeen noodles briefly in hot water if desired, then divide them into individual bowls. Ladle the hot Nam Ngiao soup generously over the noodles. Garnish with fresh bean sprouts, pickled mustard greens, and a squeeze of fresh lime juice.