Nam Ngeao also features rice noodles (though thinner tubular noodles unlike the broader flat noodles in the Kao Soy) floating in a tangy and spicy soupy red curry; this is made without coconut cream/milk. We got it with sliced pork ribs but there were also lots of cubes of congealed pig blood floating in it. This may or may not sound appealing, but if not, imagine far less gamy and chewy chunks of liver and you’re pretty much there. This was also very, very good. More acidic and tangy than the Kao Soy and a bit spicier too.