Kang hung ley goes hand in hand with kang hoh. The first is a thick pork-belly curry; its sour and spicy flavors evoke Myanmar (where the curry originated) and neighboring Northern Thailand (where Lamoon's chef was born). The second is based on the curry, which is stir-fried with noodles and vegetables.
At a restaurant where both dishes are available à la carte, such as Lamoon, sufficient kang hung ley must be reserved for the explicit purpose of preparing kang hoh. But kang hung ley is also well-known, in its homeland, as a festival food. And when large quantities are made for the monks at a temple celebration, the often copious leftovers are commonly transformed into kang hoh for congregants and volunteers — and, perhaps, a second meal for the monks.
For many more photos, see the EIT page on Facebook.
H/T Joe DiStefano, Chopsticks and Marrow, and Jared Cohee, Eat the World NYC
Lamoon
81-40 Broadway (at 82nd St.), Elmhurst, Queens
917-745-1168
www.LamoonThaiNY.com