Raan Jim Jum Soom Pai

A Som Tum that combines Thai and Lao styles, with peanuts, dried shrimp, and fermented fish sauce. A full-flavored dish with sour, sweet, salty, and spicy notes, and the richness of fermented fish sauce. Served with fresh vegetables.

Spicy Som Tum with various ingredients such as bamboo shoots, pickled vegetables, mussels, and Leucaena seeds. Spicy and rich flavor with the aroma of herbs and fermented fish sauce.

Sweet corn salad with salted egg. Sweetness is primary, balanced by the salty creaminess of the salted egg and the sour-spicy dressing. Easy to eat, suitable for those who prefer less spicy food.

Som Tum with salted crab and boiled fermented fish sauce. Salty, spicy, and rich flavor with the unique aroma of fermented fish sauce. Crispy papaya strands pair well with Khanom Jeen or sticky rice.

Sweet and sour Thai Som Tum with salted crab. Adds a unique saltiness and flavor. Served with roasted peanuts and dried shrimp.

Shredded cucumber pounded instead of papaya with Som Tum ingredients. Refreshing, crunchy, and juicy taste. Suitable for relieving richness.

Fresh long beans pounded until broken, mixed with spicy Som Tum dressing. Crunchy and naturally sweet from the beans. Served with fresh vegetables.

Khanom Jeen noodles mixed with spicy Som Tum dressing. Soft noodles absorb the flavor well. Often includes fermented fish sauce for added richness.

Extra crispy fresh lotus stem pounded with Som Tum dressing. A crunchy texture different from papaya, pairs well with fermented fish sauce.

Som Tum with firm pork sausage. Spicy and zesty flavor, balanced by the soft and bouncy texture of the pork sausage.

Papaya Salad with Fermented Fish Sauce and Pickled Mussels. The sour and salty taste from the pickled mussels blends with the richness of the fermented fish sauce. For those who enjoy strong flavors and fermented aromas.

Papaya Salad with Fermented Fish Sauce and Fresh Shrimp. The freshness of the shrimp contrasts perfectly with the salty and spicy taste of the Som Tum dressing.

Papaya Salad with Fermented Fish Sauce and Blanched Cockles. The cockles are sweet and crunchy, complementing the rich fermented fish sauce.

Crispy lotus stem pounded with blanched cockles. A crunchy texture from both ingredients in one bite. Spicy dressing.

Papaya Salad with Fermented Fish Sauce and Fresh Crab. Sweet crab meat absorbs the Som Tum dressing, adding premium quality and deliciousness.

Crispy fresh lotus stem pounded with fresh crab. Sweetness from the crab meat combined with the crunchiness of the lotus stem and spicy dressing.

Crispy fresh lotus stem pounded with bouncy fresh shrimp. A popular dish offering diverse textures and a zesty flavor.

A mix of various sour and sweet fruits pounded together. Refreshing taste, primarily sour and sweet with a hint of spice.

A mixed platter of raw seafood including cockles, crab, and fresh shrimp in a spicy Som Tum dressing. Ideal for seafood lovers.

Spicy chicken feet soup, or Som Tum with tender boiled chicken feet. Zesty and spicy taste.

Som Tum served on a large tray with various accompaniments such as Khanom Jeen, crispy pork rinds, boiled egg, fresh vegetables, and pork sausage. Suitable for sharing.

Sweet and sour Thai Som Tum with salted egg, adding a creamy and salty contrast to the sweetness. An easy-to-eat and very popular dish.

Unripe mango shredded instead of papaya, pounded with spicy Som Tum ingredients. Very sour taste from the mango, mixed with spicy seasonings. Often includes crispy fish or peanuts.

Soft pork bone soup, boiled until tender. Seasoned with chili, lime, and herbs. Sour, spicy, and hot taste, easy to drink. The soft bones are pleasantly chewy.

Chicken feet stewed until very tender in a dark broth. Seasoned with bird's eye chilies and lime for a zesty and spicy taste.

Tenderly boiled beef offal soup, seasoned in Isaan Tom Saap style with galangal, lemongrass, kaffir lime leaves, and dried chilies. Rich flavor with aromatic herbs.

Spicy soup with pork hock (knuckle), including tendons and skin, boiled until tender and bouncy. Zesty and spicy seasoning cuts through the richness of the pork hock.

Isaan traditional curry with a thick sauce, containing pork and various herbal vegetables, especially dill which has a unique aroma. Salty, spicy, and rich flavor with fermented fish sauce.

Beef Gaeng Om (Isaan Herb Curry). The aroma of beef complements the curry paste and dill. Authentic Isaan rich flavor.

Tom Yum soup with fresh sea bass. Seasoned with lemongrass, kaffir lime leaves, chili, and lime. Refreshing sour and spicy taste, with sweet and tender fish.

Mixed Seafood Tom Yum Soup with shrimp and squid. Rich flavor, aromatic Tom Yum spices. Best enjoyed with hot jasmine rice.

Mixed Tom Yum Soup with various meats. Well-balanced flavor, with sour, spicy, and salty notes.

Cooked minced pork mixed with roasted rice powder, chili powder, fish sauce, and lime. Includes red onion and mint leaves. Aromatic roasted rice flavor with a zesty taste.

Minced beef seasoned as Larb. The aroma of beef blends with Isaan herbs and spices.

Minced or small shrimp seasoned as Larb. Sweet and bouncy shrimp meat complements the spicy and sour Larb seasoning.

Boiled squid seasoned with Larb. Chewy texture, aromatic roasted rice and chili powder.

Crispy boiled pork intestines seasoned as Larb. Chewy and crunchy, with a zesty flavor.

Grilled catfish meat, shredded and seasoned as Larb. Fluffy and tender fish meat, aromatic from grilling and herbal ingredients.

Cooked minced duck, seasoned as Larb, with duck offal and crispy fried duck skin sprinkled on top. Aromatic spices effectively mask the duck's gamey flavor.

Raw minced beef salad seasoned with beef bile for a slight bitterness, mixed with roasted rice powder and herbs. A popular dish for those who enjoy raw beef.

Sliced grilled pork neck seasoned as Nam Tok. The aroma of grilled pork blends with the spicy seasonings.

Beef marinated and grilled, tender inside with a slightly charred exterior. Rich flavor, aromatic roasted rice.

Pork liver, blanched to perfection (not overcooked). Seasoned as Larb. Tender and sweet liver complements the spicy and sour flavors.

Medium-boiled beef liver seasoned with Larb. Juicy and sweet texture, full of beef flavor.

Shredded bamboo shoots boiled with Yanang leaves, seasoned with roasted rice powder, chili powder, and fermented fish sauce. Fragrant with Yanang leaves and herbs.

Instant noodle salad with minced pork and various ingredients. Spicy and sour taste, chewy noodles.

Clear and chewy glass noodle salad, with minced pork, shrimp, or squid. Seasoned with a delicious dressing. Enjoyable to eat.

A salad combining various ingredients such as pork sausage, regular sausage, and seafood. The dressing has a well-balanced flavor.

Boiled pork intestines tossed with herbal ingredients. Chewy texture of the intestines pairs well with the spicy dressing.

Fragrant grilled pork neck tossed with various vegetables such as cucumber, tomato, and onion. A sweet and sour flavor that is easy to eat.

Bouncy pork sausage salad, seasoned with spicy dressing and herbal ingredients. A popular appetizer.

Pork tongue marinated in spices and grilled until fragrant. Tender and bouncy texture, not chewy. Served with a delicious Jaew dipping sauce.

Pork neck with marbled fat, marinated and grilled until fragrant. Tender and juicy meat, served with sticky rice and Jaew dipping sauce.

Pork intestines, thoroughly cleaned, grilled until the skin is dry and crispy, while the inside remains tender and free of any fishy odor.

Beef marinated and grilled over high heat, slightly charred on the outside, tender on the inside. Fragrant beef aroma.

Fatty beef brisket, grilled until the fat renders and releases a fragrant aroma. Rich flavor with a satisfying chewy texture.

Whole grilled catfish, sweet and aromatic flesh. Served with chili paste or Som Tum.

Beef marinated in garlic and pepper, fried until fragrant. Suitable for snacking or eating with sticky rice.

Pork marinated in sauce, fried until golden brown and crispy outside, tender inside. Salty and rich flavor, enjoyable to eat.

Spiced duck necks, fried until crispy. Can be eaten whole, including bones and meat.

Chicken wings marinated in salt or fish sauce, fried until the skin is crispy and the meat inside is juicy.

Pork belly marinated in premium fish sauce, deep-fried until crispy outside and tender inside. Fragrant with fish sauce aroma, perfectly salty.

Fresh shrimp marinated in seasoned fish sauce, topped with a spicy seafood dressing. Served with fresh bitter melon and garlic.

Marinated pork slices, blanched and topped with a sour and spicy dressing. Served with crispy kale stems.

Raw beef and beef offal, cut into bite-sized pieces. Served with a bitter Jaew dipping sauce (containing beef bile). A popular dish for Isaan raw beef enthusiasts.

Isaan-style hot pot with herbal soup, marinated pork, egg, glass noodles, and fresh vegetables. Served with a delicious dipping sauce.

Seafood Jim Jum set featuring shrimp and squid, served with soup and fresh vegetables.

Jim Jum set for beef lovers. Tender marinated beef slices simmered in aromatic herbal soup.

Large Jim Jum set including pork, beef, and seafood in one set.

Salt-grilled Tilapia with sweet, fresh flesh. Served with Khanom Jeen noodles, fresh vegetables, and seafood/peanut dipping sauce for wrapping and eating.

Large salt-grilled sea bass with firm flesh. Served as a Miang set with vegetables and a delicious dipping sauce.

Singha Beer. A popular Thai lager with a smooth taste.

Chang Beer. A Thai lager with a rich taste.

Leo Beer. A popular beer with an easy-to-drink taste.

Sparkling soda water, used for mixing drinks.

Carbonated cola-flavored soft drink

Clean bottled drinking water

Bucket of Ice (for drinks)

Hot steamed sticky rice served in a bamboo container. Commonly eaten with Som Tum and Larb.

Cooked Jasmine Rice

Fresh Khanom Jeen noodles, served with Som Tum or Nam Ya.

Raw pork set for Jim Jum

Fresh seafood set for Jim Jum

Raw beef set for Jim Jum

Mixed meat set for Jim Jum

Mixed fresh vegetable set for Jim Jum