Photos: Night + Market Song in Silver Lake

Luu suk, a pig’s blood soup, is eaten by sprinkling pork rind and herbs in the mixture and then scooping it up with sticky rice. It also comes with “MSG sauce” and crispy noodles. (Anne Cusack / Los Angeles Times)

June 26, 2014 9:04 AM PT

Chef Kris Yenbamroong’s second edition of his popular West Hollywood Night + Market continues to bring authentic Thai food -- everything from pad Thai to blood soup with a side of MSG sauce -- to Los Angeles diners.

“Startled pig” is a traditional grilled pork salad with basil, lemon grass, garlic, fish sauce, lime, chile, onions and cilantro. (Anne Cusack / Los Angeles Times)

At Night + Market Song in Silver Lake, the decor is spare, with simple chairs, red-orange walls and decor that consists mainly of a Cindy Crawford poster. (Anne Cusack / Los Angeles Times)

Sour fermented pork sausage (sai rook Isaan) are marbles full of vivid flavor. (Anne Cusack / Los Angeles Times)

Chef Kris Yenbamroong, owner of Night + Market and Night + Market Song, works in the kitchen at the Silver Lake restaurant. Yenbamroong is dedicated to making authentic Thai cuisine. (Anne Cusack / Los Angeles Times)

Night + Market Song (“song” means “two” in Thai) opened in Silver Lake in March. The original Night + Market is in West Hollywood. (Anne Cusack / Los Angeles Times)

Nam prik gapi is a classic stinky relish from central Thailand with ranong shrimp paste, cherry eggplants, palm sugar and bird’s eye chile. Here it’s served with egg-battered fried eggplant slices. (Anne Cusack / Los Angeles Times)

Newly engaged couple Noelle Jovanelly and William Abramson dine on gaeng pa nok saap, a jungle curry with wild ginger, young peppercorns, Thai eggplant and holy basil with minced chicken thigh. The red-hot dish can only be made spicy. (Anne Cusack / Los Angeles Times)

Nam khao tod, a crispy rice salad with soured pork, raw ginger, onion, peanuts, cilantro and chile, is spicy but balanced out by tart lime juice and an herbal sharpness. (Anne Cusack / Los Angeles Times)

Singha soda water, made by the Thai Boon Rawd Brewery, is served. The restaurant is working on getting a liquor license. (Anne Cusack / Los Angeles Times)

Most of the restaurant’s diners are not Thai. (Anne Cusack / Los Angeles Times)