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Chim chum
Chim chum or jim jum ((タイ語:จิ้มจุ่ม), , ) is a popular Thai street food, believed to have originated in Laos or Cambodia. It is traditionally made with chicken or pork and fresh herbs such as galangal, sweet basil, lemongrass and kaffir lime leaves, cooked in a small clay pot on a charcoal stove. It is often served with ''nam chim''.
The name is derived from the words for dipping and dropping, the customary way of eating the dish.〔http://taste-of-siam.blogspot.com/2013/11/jim-jum-northeastern-style-hot-pot.html#.VDvpTFd9zcs〕
== Introduce ==
Literally the word ''chim chum'' derived from two Thai words: ''chim'' and ''chum''. ''Chim'' means to dip in, while ''chum'' means to drop something down quickly or briefly in or into liquid. The name ''chim chum'' comes from the way we cook and eat this popular hot pot. ''Chim chum'' is an earthenware pot on a brazier at table top. The pot is filled with broth and to this you add various supplied vegetables and herbs. The herbs are often pulled from trees the selection criteria being as broad as bitterness to health aspects. Some dishes place a flower in the pot which is a unique bitterness. Thai Northeastern people call this dish ''chaeo hon'' (แจ่วฮ้อน)〔http://learnthaiwithmod.com/2011/12/mods-food-recommend-thai-hot-pot-%E0%B8%88%E0%B8%B4%E0%B9%89%E0%B8%A1%E0%B8%88%E0%B8%B8%E0%B9%88%E0%B8%A1-jim-jum/〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Chim chum」の詳細全文を読む
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