Science of Cooking

https://en.wikipedia.org/wiki/Mee_ka_tee

A lot of ingredients especially if you make your own curry paste. Real easy to have too much or too little of anything. So many ingredients that you pretty much have to make a lot but it goes bad fast so you can't really store. Plus some stuff taste a bit sour if boiled for too long but it's just like any other bone stock dish where you can go hours to boil the bones. Then there's if you're doing just pork bones or you're doing pork bones and fish bones. It's a lot of timing that's really not worth the effort unless the restaurant is in a community with a lot of Lao people that know the cuisine and buy it rather than buy stir fried noodles dishes. I've seen it go off the menu at multiple restaurants in the city I'm in and when asked why, the answer is always because the community the restaurant is in doesn't buy it and it doesn't hold well while it stays on the menu in communities with large Lao, Thai, Cambodian, Burmese, Malaysian. Indonesian, Viet people