Pork legs are recommended for kaeng kradang or kaeng mu-nao as it can gel better. Nowadays, gelatin is added to make soup set better. The Chiang Rai recipe adds chili paste with dried chilies with the boiling pork for a nice color. (Rattana Phromphichai, 1999, p. 475; Dikit Kanthakalang, personal communication, June 20, 2007) |