Ingredients

• 1 kg. rice vermicelli
  ½ kg. minced pork
  ½ kg. pork ribs
  200 grams diced chicken blood (leuat kai),
  ½ kg. tomatoes
  10 each dok niew (dried cores of the Bombax ceiba flowers)
  3 tbsp. salted soya bean sauce
  ½ cup vegetable oil

• Ingredients for curry paste
  10 each dried chilies
  10 stalks coriander roots
  10 each garlic cloves
  10 each red shallots
  3 tbsp. shrimp paste
  1 tbsp. salt

How to do

• 1. Boil the water in a pot over medium heat, add the ribs, and simmer until they become tender.
  2. Pound the ingredients for curry paste until well blended.
  3. Heat the oil in a wok over medium heat, add the curry paste. Stir-fry until aromatic. Add the salted soya bean sauce, and stir-fry until mixed.
  4. Add the minced pork, stir-fry until cooked.
  5. Add the stir-fried curry to the pork soup and let it comes a boil. Add dok niew and simmer for 10 minutes.
  6. Add the chicken blood and tomatoes, simmer for 5 minutes. Remove from the heat.
  7. Pour the mixed curry on the rice vermicelli. Serve along with the side dish.