Dish

Chim chum

Northern Thai hot pot

Chim chum is made by boiling meat (usually beef or pork) in a broth with vegetables and herbs such as lemongrass, galangal, and kaffir lime leaves. The broth is then poured into individual bowls and served with a side of dipping sauce. Chim chum is typically eaten with sticky rice.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Meat Dish

Origins and history

Chim chum is believed to have originated in Laos and is a popular dish in the country. It is often served at special occasions such as weddings and festivals.

Dietary considerations

Chim chum is not suitable for vegetarians or vegans as it contains meat. It is also high in sodium, so it should be consumed in moderation.

Variations

There are many variations of chim chum, with some recipes calling for the addition of seafood or tofu. Some recipes also call for the use of different herbs and spices.

Presentation and garnishing

Chim chum is typically served in individual bowls, garnished with fresh herbs and vegetables.

Tips & Tricks

To make chim chum, it is important to use fresh meat and vegetables. The broth should be flavorful but not too salty, and the dipping sauce should be spicy and tangy.