Chim chum ( th, จิ้มจุ่ม, ) is a

Southeast Asia Southeast Asia, also spelled South East Asia and South-East Asia, and also known as Southeastern Asia, South-eastern Asia or SEA, is the geographical United Nations geoscheme for Asia#South-eastern Asia, south-eastern region of Asia, consistin ...

n street food, popular espically in

Thailand Thailand ( ), historically known as Siam () and officially the Kingdom of Thailand, is a country in Southeast Asia, located at the centre of the Indochinese Peninsula, spanning , with a population of almost 70 million. The country is bo ...

. It is traditionally made with chicken or pork and fresh herbs such as galangal, sweet basil,

lemongrass ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some ...

and kaffir lime leaves, cooked in a small clay pot on a charcoal stove. It is often served with ''

nam chim ''Nam chim'' or ''nam jim'' ( th, น้ำจิ้ม, ) is Thai for "dipping sauce". It can refer to a wide variety of dipping sauces in Lao cuisine and Thai cuisine, with many of them a combination of salty, sweet, spicy and sour. ''Nam chim ...

''. The name is derived from the words for dipping and dropping, the customary way of eating the dish.

Introduction

Literally the word ''chim chum'' derived from two Thai words: ''chim'' and ''chum''. ''Chim'' means to dip in, while ''chum'' means to drop something down quickly or briefly in or into liquid. The name ''chim chum'' comes from the way we cook and eat this popular hot pot. ''Chim chum'' is an earthenware pot on a brazier at table top. The pot is filled with broth and to this, you add various supplied vegetables and herbs. The herbs are often pulled from trees the selection criteria being as broad as bitterness to health aspects. Some dishes place a flower in the pot which is a unique bitterness. Thai Northeastern people call this dish ''chaeo hon'' (แจ่วฮ้อน)

How to consume

You are served with a clay pot filled with broth. When the broth is boiling, then you first add the vegetables. This will lower the temperature in the pot a little and you should wait until it boils again before putting a piece of meat in the pot using your chopstick, and cook the meat for just less than one minute or until it’s cooked, then enjoy the meat by dipping it into the sauce (''nam chim'').

How to cook

''Chim chum''

Marinate the pork with oyster sauce, light soy sauce, and sugar. Let sit in the fridge overnight. Bring the chicken stock to the boil, add in galangal, lemongrass, kaffir lime leaves. When the stock is fragrant, add in Thai Sweet Basil. Add the fresh vegetable to the broth. You want to start with the food that takes longest to cook. Now bring the pot of boiling broth to the table. Each person cooks their meat by dipping it in the boiling broth. When it is cooked, dip the meat into the sauce. Cook the glass noodles for a few minutes. Flavor noodles with a bit of sauce.

Ingredient

Together with the ''chim chum'', some or most of the following secondary items are added. * Your favorite meat *

Egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the a ...

Glass noodles Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan ...

* Assorted fresh vegetables Beside the originally chim chum you can add any of your favorite meat also.

''Nam chim''

To make ''nam chim'', pound the garlic, coriander roots and sea salt in a mortar and pestle. Don’t reduce to a paste. Add the chillies and crush lightly. Mix in the palm sugar, fish sauce, lime juice, and shallots. The longer the ''nam chim'' sits, the more intense the flavour will be. Best prepared 1 hour prior to using.

Ingredient

* Garlic Cloves * Coriander roots * Sea salt *

Red chili Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl ''Aztec cuisine, chīlli'' (), are varieties of the fruit#Berries, berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family ...

Green chili Green is the color between cyan and yellow on the visible spectrum. It is evoked by light which has a dominant wavelength of roughly 495570 nm. In subtractive color systems, used in painting and color printing, it is created by a combina ...

* Thai green chili * Palm sugar syrup * Fish sauce * Limes * Shallot

References

{{reflist Thai cuisine

Introduction

How to consume

How to cook

''Chim chum''

Ingredient

''Nam chim''

Ingredient

See also

References