Noticeably different from most Khao Sois, it had an added depth and sourness to it. It really reminded me of Boat Noodles in Bangkok, so I asked the owner if they use pork blood but she said they don't and I wasn't able to find out where the sour taste was coming from.
Sadly they don't have a tofu version; only pork (35B), chicken (35B) and beef (40B). I had the pork as they didn't have chicken (presumably they'd run out). I don't think the pieces of meat add anything to the dish, so I usually get tofu.
"My favourite, though, was Khao Soi Khun Yai, a small cart-and-tables set-up on a patch of waste-ground beside Wat Kuan Kama. The broth is glorious: fragrant but subtle, rich but not oily, and the perfect balance between spicy, sour and sweet."
— From Guardian article
