Riang leaves are quite chewy and have a creamy texture when eaten. It is a delicious ingredient for Thai soups and stir fries. For my recipe it will been one of the main ingredients, simply stir fried with eggs.
When I first tried this simple salad I was completely hooked by it’s spicy and sour taste. It is not something I teach at my Thai cooking class and it’s actually not something easy to find on any Thai menu. So how come it features here you might ask?
My Chinese style pork rib soup or Kraduug Muu Tun Yaa Gin as we call it here in Thailand is a dish I remember well from my childhood. It’s one of the many Thai dishes that has immigrated over from China.