Our “Kanom Jeen Kaeng Tai Pla” features two types of fermented fish innards: “pla lang” (mackerel) and “pla chon” (snakehead fish). The dish is enhanced with “sombat” (dried Garcinia) and flavored with shrimp paste instead of fish sauce. It is served in a unique clay pot, allowing the aromatic spices to infuse the dish, giving it a rich, fragrant taste.