• 1 pig’s trotter—singe it over a flame, scrape off all the hair, remove the nails and wash it
• 1 bamboo shoot (mai pai hok), boiled until it loses its taste, then cut into bite-size pieces
• 1 handful of peeled shallots
• 1 handful of peeled garlic (cloves)
• 1 handful of shelled peanuts
• 3 slices of young galingale
• salt, fish sauce and ground black pepper
• chopped spring onion leaves
• chopped coriander leaves

After preparing all the ingredients, put a pot on the fire. Put a considerable amount of water in it and add salt and the slices of galingale. When the water comes to the boil, put in the pig’s trotter, the shallots, garlic, peanuts and sliced bamboo shoot. When the water comes back to the boil, sprinkle in some fish sauce and let it go on boiling until the trotter is tender. Then take the trotter out and cut it into pieces of medium size. Arrange these on a platter and garnish with ground black pepper and chopped coriander leaves

As for the soup, spoon out the fat or strain it through a clean white thin cloth and put the remaining broth in a soupbowl with the bamboo shoots, shallots, and peanuts (etcetera). Garnish with ground black pepper and the chopped spring onion leaves. Serve it while still hot, with Jaew Som.