A noodle-like soups with boiled kiyaw, thinly rolled, yellowish pieces of dough, made of wheat flour and eggs and, in this case, filled with minced pork.

The soup also contains dried pounded chili, the leaf vegetable phak kwahng tung or Cantonese vegetable, look chin or meat balls (fig.), kaeb moo or crispy pork cracklings (fig.), and a slice of hua chao thao or East Asian white radish (fig.).