Background Bai Cha-muang or a bay leaf has a sour taste. Fermentation of Bay leaves can be used as acid for washing leather. For cooking, young Bay leaves can be added to soups like pork soup, chicken soup and beef soup. Nutrition facts Bay leaves are high in vitamin C, beta-carotene, calcium and dietary fiber. Vitamin C from Bay leave prevents us from scurvy. Pork is high in protein which is an important building block of bones, muscles, cartilage, skin, and blood. Ingredients 500 grams short ribs 80 grams young bay leaves 40 grams shallots 10 grams garlic cloves 5 cup water 1 tbsp. salt