Rodded translates from Thai as “delicious food.” Jessi Komenkul’s restaurant has also been around for 40 years. That makes Rodded one of the oldest Thai restaurants in L.A. Both factors point toward a positive result. That’s exactly what we received on March 27.

Ham Hock with Mint Leaves ($7.75) may cost 75 cents more than Kaow Kaa Muu, the base version starring stewed pork leg in black soy sauce. It’s another buck for a fried egg. Both “upgrades” are well worth it. Rodded infused the meat with soy sauce and chiles, making the chunks super savory. Strips of skin practically caramelized in process. Sliced jalapeño – seeds, stems and all – provided heat. Mint brightened up the otherwise rich dish. The fried egg was fluffy, with puffy edges and yolk that washed over the steamed rice and meat. My only gripe is that we turned down our server’s offer for a second egg.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.