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Jim Jum (Northeastern Style Hot Pot)


Jim Jum is a street version of hot pot. Unlike Sukiyaki, Jim Jum is always cooked in very small clay pot on the charcoal stove, with the portion just enough for one or two people to enjoy.  It is made with chicken or pork broth and fresh herbs(galangal, sweet basil, lemongrass and kaffir lime leaves.) The other ingredients include assorted fresh vegetables and pork , seafood or chicken. Alongside Jim Jum, there is a small bowl of spicy sauce to dip the meat or vegetable in.  


Literally the word Jim Jum (จิ้มจุ่ม) derived from two Thai words: "Jim" and "Jum". Jim means to dip in, while Jum means to drop something down quickly or briefly in or into liquid. The name Jim Jum comes from the way we cook and eat this popular hot pot. Once the broth is ready, with chopsticks, we drop a sliced meat into the boiling broth, swish it gently back and forth until it's cooked, then enjoy the meat by dipping it into the sauce. (Some people dish a spoonful of meat, vegetable and broth to their bowl and season it with hot sauce.It depends on personal preference.)  

While I was working in Bangkok, I loved to go Jim Jum shop with my colleagues. Most of Jim Jum shops usually sit on the busy street side and none of them have air conditioned room but we never mind. Jim Jum is always a fun leisurely meal since we can sit around the hot pot and cook together.  Moreover, Jim Jum is  low fat, healthy dish and a great way to eat a lot of vegetable.  

Below is my Jim Jum recipe. 
Ingredients
500 pork butt, sliced
3 tablespoon oyster sauce
1/2 tablespoon light soy sauce
1/4 teaspoon sugar

glass noodles
assorted fresh vegetables, cut into bite sized pieces

broth 
1,500 ml.chicken stock 
3 slices galangal 
2 stalks lemongrass, cut 
5-6 kaffir lime leaves 
a good handful of Thai sweet basil (โหระพา)

dipping sauce
5 red chili peppers, chopped
1 teaspoon galangal, chopped
1.5 teaspoon palm sugar
2 tablespoon fish sauce
1 tablespoon lime juice

Preparation 
1. Marinate the pork with oyster sauce, light soy sauce and sugar. Let sit in the fridge overnight. 
2. Bring the chicken stock to the boil, add in galangal, lemongrass, kaffir lime leaves. When the stock is fragrant, add in Thai sweet basil.
3. Add the fresh vegetable to the broth. You want to start with the food that take longest to cook. 
4. Now bring the pot of boiling broth to the table. Each person cooks their meat by dipping it in the boil broth. When it is cooked, dip the meat into the sauce. 
5. Cook the glass noodles for a few minutes. Flavor noodles with a bit of sauce. Enjoy!
JimJum served by street vendor in Thailand
Picture Courtesy:  http://www.wongnai.com

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