Kaeng Om requires meat of some kind; therefore it is referred to by the kind of meat that is used, e.g. kaeng om chin ngua for beef, kaen om chin khwai for buffalo meat, kaeng om chin mu for pork and kaeng om khruang nai ngua and kaeng om khruang nai khwai for the kind of cow and buffalo organs respectively. (Thianchai Suthinin, personal communication, June 19, 2007; Rattana Phromphichai, 1999, p. 489) |