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This one came from Greg B. of Marathon, Florida – thanks, Greg! What the heck is Moo Nam Tok supposed to taste like? From Wikipedia:
In Central Thailand, nam tok is mainly a spicy soup stock enriched with raw cow blood or pig’s blood. Blood is often used in Thailand to enrich regular noodle dishes. One of the most popular variants of the nam tok noodle soup is known as kuai-tiao mu nam tok. It includes broth, blood, noodles, bean sprouts, pieces of liver, pork, dumplings, green vegetables and spices. This type of soup has an intense, rich and pleasant taste and is often served by streetside vendors in small food stalls.
So its a pork soup. Wait – pig’s blood? Well, here we go!
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Click image to enlarge. I’m not seeing any pig’s blood. Moving on…
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Here’s everything on the back – without the export sticker (click image to enlarge).
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Oil on the left and powder on the right.
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Everything waiting for the boiling water.
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Click image to enlarge. Ok so here we are – I added a fried egg with some garlic salt. I’ve never been a great fan of this kind of noodle, but in this dish it works. They aren’t very clumpy and not too chewy at all. The broth is slightly sweet and has a hint of spiciness. Interesting stuff. 3.25 out of 5.0 stars. UPC barcode 8851876000005.
Am I wrong? No pork blood?
Oh okay check out the color of that stuff – was just like the broth. I wonder if this pack of noodles really tastes of pork blood.
The post #665: Mama Instant Rice Vermicelli Moo Nam Tok Flavour appeared first on The Ramen Rater.