Jim Jum Paholyothin Soi 2

Papaya salad made with various seasonal fruits instead of papaya, such as apples, guavas, and corn. Sweet and sour flavor with a spicy finish. Refreshing with the crisp texture of the fruits.

Papaya salad served on a large platter with various side dishes such as vermicelli, boiled eggs, pork cracklings, and fresh vegetables. Suitable for sharing. Rich and complete flavors.

Thai papaya salad with salted egg. Mellow sweet and sour flavor, balanced by the salty richness of the salted egg yolk. Crispy papaya strips. No pickled fish sauce.

Papaya salad with salted crab. Salty and intensely spicy flavor, with a fragrant crab aroma. Crispy papaya strips. A traditional papaya salad popular with sticky rice.

Papaya salad without pickled fish sauce. Seasoned with fish sauce, lime, and palm sugar. Contains peanuts and dried shrimp. Sweet and sour flavor, easy to eat. Suitable for children and foreigners.

Papaya salad with fresh or boiled mantis shrimp. The sweet mantis shrimp meat blends well with the spicy papaya salad dressing. Complete sour and spicy flavors.

Papaya salad with fresh, sweet, and tender shrimp. The dressing seeps into the shrimp. Spicy flavor, fragrant with lime and fresh chili.

Papaya salad with pickled fish sauce and vermicelli noodles. The soft texture of the noodles complements the salty, spicy, and savory papaya salad dressing. The aroma of pickled fish sauce is pungent.

Papaya salad with pickled mussels. Unique sweet, sour, and salty taste from the mussel brine, pairs well with crispy papaya.

Spicy papaya salad with various herbs and local vegetables such as "kathina" seeds, culantro, bamboo shoots, and river snails. Unique fragrant aroma. Spicy and hot flavor.

Papaya salad combining Thai and Lao styles. Contains peanuts, dried shrimp, and pickled fish sauce. Full of flavors: sour, sweet, salty, spicy, and savory.

Thai papaya salad with salted crab, adding a salty and rich flavor. A perfect combination of flavors. No pickled fish sauce.

Papaya salad made with cooked sweet corn kernels instead of papaya. The sweet and crunchy corn contrasts with the sour and spicy dressing. Easy to eat.

Papaya salad made with young lotus stems instead of papaya. Very crispy texture and juicy with the dressing. Spicy flavor.

Papaya salad made with chopped cucumber instead of papaya. The cucumber is crispy and juicy, complementing the spicy dressing. Refreshing to eat.

Crispy fried battered papaya strips. Served separately with papaya salad dressing. Pour the dressing over when eating for a crispy texture mixed with sour and spicy flavors.

Papaya salad with lightly boiled cockles. The sweet and bouncy cockle meat is mixed with spicy papaya salad dressing and fragrant pickled fish sauce.

Spicy pork rib soup, seasoned with bird's eye chili, roasted rice, and Thai herbs. Sour, spicy, and hot flavor, fragrant with roasted rice.

Tom Yum soup with various meats including shrimp, squid, pork, and chicken. Sour and spicy flavor, fragrant with Tom Yum ingredients, galangal, lemongrass, and kaffir lime leaves.

Tender and sweet freshly boiled snakehead fish in a spicy and sour Tom Yum soup, fragrant with herbs, effectively removes the fishy odor. Smooth to drink.

Mixed seafood Tom Yum soup (shrimp, mussels, crab, fish). Clear broth, intensely spicy, sour, and hot. Fragrant with holy basil.

Thailand's famous Tom Yum Kung (shrimp soup). Sour and spicy flavor, fragrant with herbs and shrimp roe. Served hot, to be eaten with rice.

Tom Yum soup with fresh, bouncy squid. Sour, spicy, and hot broth, rich with herbal ingredients.

Braised chicken feet soup, tender and melt-in-your-mouth. Seasoned with bird's eye chili and lime. Intensely sour and spicy.

Spicy soup with chewy glass pork tendons. Broth seasoned with chili powder and roasted rice. Sour, spicy, and fragrant flavor.

Spicy Isaan-style beef soup. Tender stewed beef. Soup is fragrant with spices, roasted rice, and dried chili. Rich flavor.

Isaan-style pork rib soup, sour and spicy, well-balanced, fragrant with herbs and roasted rice.

Spicy and sour Isaan soup with clean, non-fishy offal. Flavored with lime for sourness and chili for spiciness.

Rich sweet and sour curry with chopped fried omelet with climbing wattle and fresh shrimp. The curry is thickened with fish meat, giving it a mellow flavor.

Seasonal traditional curry with ant eggs, which burst in the mouth, and phakหวาน (sweet leaf). The soup has a natural sweetness from the vegetables and is fragrant with curry paste.

Spicy and sour soup with snakehead fish head, featuring tender meat and chewy skin. The spicy soup broth is rich and effectively removes the fishy odor.

Mild clear soup with egg tofu, minced pork balls, and napa cabbage. Perfect for sipping hot to relieve spiciness.

Clear soup with Thai herbs, shrimp paste, and pepper. Spicy pepper flavor, fragrant with Thai basil. Contains various vegetables and fresh shrimp.

Red curry without coconut milk. Spicy and intense flavor from curry paste, young peppercorns, and fingerroot. Contains various wild vegetables.

Traditional Isaan curry. Thick gravy with dill, eggplant, and other vegetables. Salty and spicy flavor, fragrant with pickled fish sauce and dill.

Freshly boiled snakehead fish Tom Yum soup. Snakehead fish is a freshwater fish with good quality meat and chewy skin. Spicy Tom Yum broth, fragrant with herbs.

Tender white sea bass Tom Yum soup. Sour and spicy flavor, fragrant with Tom Yum ingredients. Warm and smooth to drink.

Grilled marinated pork neck with spices, cooked to perfection, tender with a little fat. Served with a delicious Jaew dipping sauce.

Marinated pork with sauce, grilled over charcoal until fragrant. Tender meat, served with hot sticky rice.

Charcoal-grilled marinated beef. Cooked to perfection, juicy meat, fragrant with grilling aroma. Served with Jaew dipping sauce.

Marinated pork liver, grilled to perfection, not tough. Sweet and rich flavor, with a charcoal-grilled aroma.

Grilled pork tongue. Crispy and chewy texture, tender. Served with a spicy Jaew dipping sauce.

Charcoal-grilled pork neck. Tender and bouncy texture, rich and fatty, enjoyable to chew.

Marinated pork small intestine, grilled until golden and fragrant. Crispy outside, tender inside, not bitter. Good as a side dish.

Large fresh cockles. Choose grilled for a smoky flavor or boiled for tender, bouncy meat. Served with a spicy seafood dipping sauce.

Charcoal-grilled sweet clams. Crispy and sweet flesh, with a sea aroma. Served with a spicy and sour seafood dipping sauce.

Grilled mussels, cooked until fragrant. Tender and naturally sweet meat. Served with spicy seafood dipping sauce.

Large fresh squid, charcoal-grilled. Crispy and bouncy texture, fragrant with grilling aroma. Served with a spicy seafood dipping sauce.

Whole sea bass baked with salt. The fish meat remains moist and sweet. Served with vermicelli noodles and dipping sauce.

Salt-grilled whole tilapia served with fresh vegetables, vermicelli noodles, and a delicious dipping sauce. Eat by wrapping in lettuce leaves. Healthy.

Charcoal-grilled fresh shrimp. Bouncy and sweet meat, with rich shrimp roe. Served with a spicy seafood dipping sauce.

A mixed platter of various grilled items in one dish, such as grilled pork neck, grilled intestines, and grilled tongue. Ideal for those who want to try multiple items.

Fresh salmon served with a spicy and pungent wasabi sauce. Thai-Japanese fusion style. Spicy flavor.

Snakehead fish stir-fried with herbs, young peppercorns, and fingerroot. Spicy and hot flavor, fragrant with herbs, helps to remove the fishy odor.

Freshly boiled snakehead fish, perfectly cooked, firm white flesh, chewy skin. Served with fermented soybean paste or seafood dipping sauce.

Snakehead fish stir-fried with red curry paste. Rich flavor, fragrant with curry paste and kaffir lime leaves. Intensely spicy.

Stir-fried venison with spicy herbs. Intense flavor from young peppercorns and fingerroot. Chewy yet tender texture, not fishy.

Spicy stir-fried venison with red curry paste. Intense and rich flavor, fragrant with curry paste and herbs.

White crocodile meat, similar to chicken but bouncier. Stir-fried with Thai herbs. Spicy and hot flavor.

Red ostrich meat, similar to beef but low in fat. Stir-fried with spicy curry paste. Tender and not chewy meat.

Stir-fried crocodile with curry paste. Intense and spicy flavor. Tender and bouncy texture, unique.

Spicy stir-fried eel with curry paste and fingerroot. Seasoned with spices to remove fishiness. Spicy and hot flavor, tender and fatty eel meat.

Stir-fried minced frog with curry paste. Spicy and intense flavor, fragrant with holy basil and curry paste. Frog meat is similar to chicken but more tender.

Stir-fried frog with Thai herbs, young peppercorns, fingerroot, and kaffir lime leaves. Intensely spicy and fragrant.