Here’s a modern-ish Isan dish that would be perfect for this time of year when the temperature is beginning to drop in the Northern Hemisphere.
Essentially Isan shabu shabu or hot pot Isan-style, jim jum (literally “dip (and) dunk”)* is not a weeknight meal; it’s not an everyday dish; it’s more of a party food which I enjoy no more than twice a year: the day after Thanksgiving and the day after Christmas when palate fatigue from all the cheesy, buttery, creamy, and sweet dishes from the big feast from the day before sets in. Nothing fixes it like a piping hot, brothy meal like this—spicy, sour, salty, herbaceous. It hits all the parts of you that need to be hit. Having most of the friends who live locally around during that time to enjoy it with me makes it even more fun.
It doesn’t mean you can’t have it more often than that. Continue Reading →