Soup of Boiled Beef Bones

Keng Om Duk Ngua

Preparation info
    • Difficulty


Appears in

By Phia Sing

Published 1981

  • About


  • beef spare ribs—take off and discard the fat and cut the bones into pieces
  • 1 rhizome of ginger, all to be placed in the hot ashes of a charcoal fire until the aroma is brought out, then to be crushed just enough to break them—the result is known as kheuang mok fai


Put two bronze jugfuls (2 pints) of water, salt, the rice and the kheuang mok jai into a pot. Put it on the fire until the water comes to the boil. Put in the bones and continue boil