Cooks this dish for paying guests · Verified chef · Answers buyers directly
4 h total60 min hands-onServes 4Medium
This recipe has reached the top of the ladder
LEGEND → —The broth is thickened with blood at the bowl, which is why it looks like that and tastes like nothing else.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Beef shin000 g
Beef bones000 g
Pig's blood000 g
Cinnamon000 g
Star anise000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Sourcing blood, and what to use if you cannot
Tempering blood without curdling it
Blanching noodles in a basket, four seconds
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 19 of the 24 carry a photo of what it should look like at that moment, and 7 carry a short clip for the parts a still cannot show.
Hardest step: tempering the blood without splitting it — step 14 of 24.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Wanida Saetang watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Small bowls on purpose
Noodles blanched to order, never held
Balancing each bowl at the table with chilli and vinegar
How much blood the broth takes before it splits, and the spice quantities that flavour without turning it into five spice soup.
Written by Wanida Saetang. Visible only to people who bought this recipe.
Read it — $14.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
666 people cooked it, 87% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.
One payment · Yours for good · No subscription
