Photograph of the finished Jim jum

Thailand · Lẩu thảo mộc Isan

Jim jum

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork shoulder Pork shoulder 1.1 lb
  • Photograph of Glass noodles Glass noodles 5.6 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Lemongrass Lemongrass 4 stalks
  • Photograph of Galangal Galangal 1.4 oz
  • Photograph of Thai lime leaves Thai lime leaves 12 leaves
  • Photograph of Chinese cabbage Chinese cabbage 8.5 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Sawtooth coriander Sawtooth coriander 0.7 oz
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Fish sauce Fish sauce 3 ¼ tbsp
  • Photograph of Red chilli powder Red chilli powder 0.4 oz
  • Photograph of Lime Lime 2

Method

  1. 1 Crush the lemongrass, slice the galangal, and rub the Thai lime leaves to release their aroma.
  2. 2 Boil 400 ml of water with lemongrass, galangal, lime leaves, and dried onions for 15 minutes to extract the herbal liquid.
  3. 3 Slice the pork shoulder thinly and marinate it with egg and a little fish sauce for 10 minutes to tenderize it.
  4. 4 Soak the vermicelli in warm water for 10 minutes, then cut it into shorter pieces.
  5. 5 Bring the hot pot to a boil, blanch the meat for 2 minutes, then add the Chinese cabbage and vermicelli and cook for 3 minutes.
  6. 6 Prepare jaew dipping sauce by mixing fish sauce, chili powder, lime juice, and sawtooth coriander, then serve hot.

With an appliance

  • Microwave 48 min

    Replace step 2: steep lemongrass, galangal, and lime leaves in a bowl of loosely covered water at 800W for 10 minutes; reduce to about 5 minutes and do not need to watch for a boil, the herbal aroma will still be strong. The step of dipping the meat and vermicelli in step 5 remains unchanged.

Start cooking