Jim Jum Lab Roi Et

Som tum with various side ingredients like water mimosa, leucaena seeds, bamboo shoots, and river snails. Spicy and uniquely fragrant with pla-ra.

Spicy Som Tum Pa with fresh, sweet, and bouncy shrimp mixed with herbs and pla-ra.

Som tum with spicy pla-ra dressing, mixed with fresh, translucent, crispy shrimp. Pairs well with the som tum dressing.

Som tum without pla-ra. Sweet and sour flavor, with peanuts and dried shrimp. Mild and easy to eat.

Thai papaya salad with salted crab for a salty and savory taste, balanced by the sweet and sour dressing.

Spicy Lao som tum with salted crab and fermented fish sauce. Salty, spicy, and authentically Isaan.

Chopped cucumber is used instead of papaya strips. Mixed with pla-ra dressing or som tum seasoning. Crispy, fresh, and juicy.

Thai papaya salad with pla-ra for an authentic Isaan flavor, balancing sour, sweet, and spicy.

Mixed seafood som tum with shrimp, squid, and other seafood ingredients. Spicy seasoning.

Korat Papaya Salad with fresh seafood, adding deliciousness and a variety of textures.

Sweet and sour Thai papaya salad, served with a salted egg that adds richness and a mild salty flavor.

Boiled sweet corn kernels are used instead of papaya strips. Mixed with a sweet and sour dressing, easy to eat.

Spicy som tum with grilled pork neck slices. Fragrant from grilling and the tender, chewy texture of the pork neck.

Spicy crab and fermented fish sauce papaya salad, with added pickled mussels for a more intense sour and salty flavor.

Som tum with pla-ra, mixed with perfectly boiled cockles. The sweet cockles complement the som tum dressing.

Sweet and sour corn papaya salad with fresh shrimp for added crunch and texture.

Crispy fresh lotus stems pounded with spicy pla-ra dressing. Crispy and enjoyable to chew.

Crispy lotus stem papaya salad with fresh, bouncy shrimp. Spicy and satisfying flavor.

Lotus stem papaya salad with boiled cockles. Combines the crispiness of lotus stems and the sweetness of cockles.

Shredded unripe mango pounded with som tum seasoning. Sour from the mango and spicy.

Mixed Som Tum Platter with abundant ingredients: shrimp, squid, cockles, and pork sausage. Suitable for sharing.

Som tum with pla-ra, mixed with vermicelli noodles that absorb the spicy and flavorful dressing.

Glass noodle salad or cockle spicy soup (no papaya strips). Focuses on fresh, boiled cockles, generously seasoned.

Sweet corn papaya salad with a mild flavor, perfectly balanced with the salty and savory salted egg.

Long beans are pounded until broken instead of papaya strips. The dressing seeps into the beans. Crispy and rich.

Basic som tum flavor, with salted crab added for a unique salty taste and aroma.

Pork neck marinated with spices, grilled until fragrant. Tender, juicy, with a little fat. Served with Jaew dipping sauce.

Cleaned pork intestines, marinated and grilled until charred and fragrant. Chewy and enjoyable.

Grilled Pork Neck. Tender and bouncy texture, grilled over low heat until fragrant. Served with a spicy dipping sauce.

A combination of 2 grilled items in one dish, for those who want to try multiple things.

A platter of 3 grilled items, perfect for pairing with papaya salad.

Tender marinated grilled beef, fragrant and rich in flavor. Served with hot sticky rice.

Marinated liver, grilled to perfection. Tender and naturally sweet and savory.

Grilled beef or pork tongue. Chewy and crunchy texture, grilled until smoky and fragrant.

Whole grilled catfish, gently grilled until the skin is crispy and the meat is tender, fragrant with marinated herbs.

Grilled meat, cut into pieces. Seasoned as Nam Tok Larb with toasted rice, chili powder, and herbs. Spicy and flavorful.

Finely minced cooked beef, tossed with larb seasoning, toasted rice, and chili powder, fragrant with mint.

Isaan-style raw larb. Uses fresh meat seasoned with blood, toasted rice, chili, and spices. Bitter and aromatic flavor.

Blanched pork liver, seasoned as larb. Sweet, tender, and moist, without a gamey taste.

Finely minced cooked duck, tossed with rich larb seasoning, fragrant with toasted galangal and herbs.

Assorted blanched seafood, tossed with spicy larb seasoning and fragrant toasted rice.

Shredded grilled catfish meat, tossed with larb seasoning. Fragrant with grilled catfish and herbs.

Soft glass noodles tossed with minced pork and larb seasoning. An easy-to-eat and delicious larb dish.

Spicy beef offal soup. Choose between spicy and sour Tom Saap or bitter soup with beef bile for aroma.

Tender boiled young pork ribs, seasoned with spicy roasted chili and herbs.

Isaan-style stew with a thick sauce, containing dill and local vegetables. Fragrant with pla-ra and herbs.

Mixed Seafood Tom Yum. Choose between a clear broth that's refreshing to drink, or a creamy broth that's rich and smooth with chili paste and fresh milk.

Spicy and sour grilled catfish soup, fragrant with dried chili and roasted shallots.

Spicy Tom Saap soup with fresh seafood, including shrimp and squid, fragrant with Thai herbs.

Chicken wings marinated with spices and fried until golden brown and crispy. Enjoy as a snack or with sticky rice.

Crispy fried duck bills. Crunchy and enjoyable to chew, a popular appetizer.

Crispy fried chicken tendons. Chewy and crunchy, served with chili sauce.

Marinated pork, dried until slightly moist, then fried. Rich flavor, fragrant with spices.

Sun-dried beef, fried until chewy. Perfectly salty and savory.

Specialty grilled or fried meat dish from the restaurant, possibly a specific cut with excellent texture.

Fried Pork Intestines with garlic and pepper. Crispy outside, tender inside, fragrant with fried garlic.

Fried pork uterus (large intestine). Crispy texture, firm, bouncy, and chewy, not tough.

Grilled pork neck slices, tossed in a spicy dressing with cucumber, onion, and celery.

Tender blanched pork, topped with a spicy and sour seafood dressing, served with crispy chilled kale stems.

A variety of ingredients including minced pork, pork sausage, glass noodles, and seafood. Full-flavored.

Glass noodles tossed with minced pork and various seasonings. Refreshingly sour and spicy.

Glass noodles tossed with fresh seafood such as shrimp and squid. Spicy flavor.

Generous mixed seafood salad, seasoned with a delicious dressing and fragrant herbs.

Crispy young kale stems, tossed with fresh or blanched shrimp. Sweet and sour, enjoyable to eat.

Herbal salad with finely sliced lemongrass and fresh shrimp. Fragrant with lemongrass and salad dressing.

Boiled cockles, tossed with herbs, lemongrass, and chili paste. Rich flavor.

Crispy boiled beef tripe (honeycomb), tossed in a spicy Isaan-style salad dressing.

Pork intestines (small or large), tossed in a spicy salad dressing. Crispy texture, not chewy.

Fresh shrimp marinated in fish sauce, served with fresh garlic, bird's eye chilies, and a spicy seafood dipping sauce.

Fresh cockles, perfectly boiled, sweet and juicy. Served with a spicy seafood dipping sauce.

Isaan-style hot pot. Fragrant herbal broth served with pork or beef and fresh vegetables.

Jaew Hon hot pot set including assorted seafood and meats, with fresh vegetables.

Blanched pork or beef with offal, served with a delicious Jaew dipping sauce.

Raw beef and fresh liver, cut into bite-sized pieces. Served with bitter dipping sauce (Jaew Khom) and fresh vegetables. For those who enjoy raw food.