Jim Jum Rang Nam

Rich and spicy Tom Yum Goong with a creamy soup. Fragrant with Thai herbs like galangal, lemongrass, and kaffir lime leaves. Perfectly sour and spicy. Large, firm shrimp served in a hot pot.

Cabbage stir-fried with high-quality fish sauce over high heat, keeping the cabbage crisp and giving it a wok aroma. Savory and slightly sweet, easy to eat.

Duckbill marinated with spices and fried until golden brown. Salty and savory, with chewy meat. Popular as a snack with drinks.

Spicy instant noodle salad with various toppings such as minced pork and seafood, seasoned with a rich, sour, and spicy dressing.

Specially marinated grilled pork neck, grilled until fragrant. Tender and bouncy meat with a little fat. Served with spicy Jaew dipping sauce.

Chinese-style stir-fried yellow noodles with vegetables and meat, cooked over high heat for a wok aroma. Well-rounded flavor.

Soft and chewy glass noodles stir-fried with egg. Lightly seasoned, mild flavor, easy to eat. Suitable for all ages.

Roasted or grilled beef, seasoned with spices. Tender and juicy meat with authentic beef flavor.

Dry stir-fried instant noodles, coated with rich seasonings. Soft and chewy noodles with a perfectly spicy and salty taste.

Sun-dried fried beef. Salty, with a beefy aroma. Fried until perfectly dry. Great for snacking or with sticky rice.

Pork ribs marinated with garlic and pepper, fried until golden brown outside and tender inside. Fragrant and delicious, fun to eat.

Som Tum with salted crab and cooked fermented fish sauce. Salty, spicy, and rich flavor, with a unique aroma of Isaan cuisine.

Som Tum with crab and fermented fish sauce with rice vermicelli. Mixed well, the rice vermicelli absorbs the Som Tum dressing. Spicy and rich flavor.

Crispy fresh cucumber Som Tum instead of papaya, seasoned with fermented fish sauce. Juicy and refreshing.

Fresh, crispy yardlong bean Som Tum, pounded to blend with fermented fish sauce and seasonings. Intense flavor.

Som Tum with salted crab (no fermented fish sauce), salty, sour, spicy, with a fragrant crab aroma.

Thai Som Tum with fermented fish sauce, blending the sweet and sour taste of Thai Som Tum with the richness of fermented fish sauce. Well-rounded flavor.

Sweet and sour Som Tum, no fermented fish sauce. With dried shrimp and roasted peanuts. Easy to eat.

Thai Som Tum with rice vermicelli. Sweet and sour taste with soft rice vermicelli that blends well with the dressing.

Boiled sweet corn instead of papaya, seasoned in Thai Som Tum style. The sweet and crispy corn contrasts with the sour and spicy dressing.

Sweet corn Som Tum with salted egg. The salty richness of the salted egg balances the sweetness and adds depth.

Som Tum with cooked seafood such as shrimp and squid. Spicy and flavorful, with a seafood aroma.

Som Tum with blanched instant noodles and seafood. Soft and chewy noodles mixed with spicy Som Tum dressing.

Som Tum with firm preserved sausage. The bouncy texture of the sausage complements the spicy Som Tum dressing.

Thai Som Tum with salted crab, blending the sweet and sour taste of Thai Som Tum with the salty, fragrant crab.

Spicy rice vermicelli salad seasoned with Som Tum ingredients. Soft rice vermicelli soaked in spicy dressing.

Som Tum with fragrant grilled pork neck. The slightly fatty grilled pork adds flavor to the Som Tum.

Som Tum with various ingredients including rice vermicelli, preserved sausage, crispy fish, and more. Rich and intense flavor.

Thai Som Tum with sweet and sour taste, with fresh shrimp. Sweetness from natural shrimp.

Spicy and rich Som Tum with salted crab and fermented fish sauce, with fresh shrimp. Pairs well with fragrant fermented fish sauce.

Seasonal fruit Som Tum instead of papaya, such as apple, guava, grapes. Refreshingly sweet and sour.

Som Tum with soft, chewy small noodles and mixed seafood. Seasoned with a rich fermented fish sauce. The small noodles absorb the dressing well.

Papaya salad broth (no papaya noodles) with tender, easy-to-eat chicken feet. The fermented fish sauce flavor seeps into the meat.

Crispy lotus stem Som Tum with fresh shrimp and fermented fish sauce. The lotus stems have a crunchy texture and absorb the Som Tum well.

Som Tum with both rice vermicelli and lotus stems, offering both the softness of the noodles and the crispness of the lotus stems in one bite.

Well-rounded Thai Som Tum with salted egg, adding richness and depth. A popular dish.

Thai BBQ hot pot set, including assorted meats and fresh vegetables. Grilled on a brass pan in the center with vegetables simmering in broth around the edges.

Thai hot pot or Jim Jum set, with fragrant herbal broth, meats, and fresh vegetables for dipping and cooking.

Marinated pork slices, tender. For grilling or boiling in hot pot.

Thinly sliced pork, slightly fatty. Cooks quickly, tender and melts in your mouth.

Freshly sliced beef, for meat lovers. Served with Jaew dipping sauce or Sukiyaki sauce.

Fresh squid slices, firm and crisp texture, not chewy.

Fresh, sweet shrimp. Can be grilled or boiled.

Good quality imitation crab sticks, tender, easy to eat.

Dolly fish slices, smooth white flesh, tender, boneless.

Thinly sliced fresh pork liver, blanched to retain sweetness and tenderness, not tough.

Bouncy fish tofu, chewy, with a fish aroma.

Sweet corn cut into pieces, boiled in broth to add sweetness to the soup.

Fresh chicken egg, cracked into the hot pot or mixed with meat to add tenderness.

Fresh mixed mushrooms for hot pot.

Small cup instant noodles. Soft and chewy noodles, delicious when cooked in broth at the end.

Soft and chewy glass noodles. Boiled, they absorb soup flavors well.

Additional vegetable set for vegetable lovers.