Pek nga

Pek nga is a traditional dish from the northeastern part of Thailand. It is a soup that is made with pork bone broth, which means that the soup is made by boiling bones from a pig in water for a long time, until the water turns into a tasty broth.

Once the broth is made, the soup is then filled with different types of vegetables, such as cabbage, carrots, and bean sprouts. There are also small meatballs, which are usually made with minced pork or chicken. The soup is then seasoned with different spices, such as garlic, ginger and coriander.

The unique part of pek nga is that it is served with a side of fermented bamboo shoots. These are pieces of bamboo that have been fermented (left in a jar for a long time) and flavored with salt, chili, and sometimes fish sauce. This gives the shoots a strong and salty taste that works perfectly with the soup.

Overall, pek nga is a comforting and healthy dish that is full of flavor from the meat, vegetables, and spices. It is a great way to warm up on a cold day, and the fermented bamboo shoots add an interesting twist that makes it unique to Thailand.