Yes in theory, but I personally find cooking pork bones in a pressure cooker extracts unpleasant smells from the bones and so I don't recommend it.

It is not necessary, but it's better with it.

Khwab khun kha

I get the blood from T&T downtown Vancouver, pork neck bones are also from T&T and also Sungiven. H Mart prob also has it. I'm not familiar with Maple Ridge or PoCo so I can't advise, but if you go to Henlong in Surrey I think they should also have everything.

Yes I've seen that fresh blood sold before (very rarely however) and I guess you could puree it in a blender and if it's fully smooth it should, in theory, work the same way. Ideally I'd look for frozen blood which has anticoagulant added to it so it wouldn't be an issue.

So for beef I'd recommend something tender, so anything that you'd eat as a steak (top sirloin, flank, etc.) and thinly slice it against the grain. The liver you can cook the whole thing while the broth simmers, pull it out once it's fully cooked (time depends on the size but it'll be long before the broth is done), let cool and slice. Roasting pork neck bones will be fine but not sure it's worth the effort cuz there's so much other flavours going on already.

Hi, we are looking forward to trying to make this and was wondering if you can provide recommendations as to where to purchase the Tao jiew.

We tried one T&T, took a chance with Superstore (no luck) and we’re not familiar with any Thai-specific stores in the Vancouver area. Or is it available for purchase online only?

P.S., after watching the video, it made us craving some and placed an order with Unchai for some noodles!

Thank you.