Chim Chum
Chim Chum is a traditional meat dish from Thailand.
About Chim Chum
Chim Chum is a traditional meat dish from Thailand. It brings together basil and lemongrass.
🏛️ History & Culture
Chim Chum is a Thai communal hot pot dish, where diners quickly swish raw meat, vegetables, and herbs in a bubbling broth and then dip them in a tangy sauce. Its precise origins are not well-documented, but it is widely recognized as a popular street food from central Thailand, especially in the Bangkok area, where it has been enjoyed for generations.
Regional variations exist, with some versions favoring chicken or pork, while others use seafood, but the constant is a broth perfumed with lemongrass and sweet basil, alongside other local aromatics. Culturally, chim chum is a social meal, often shared among friends or family at casual eateries, emphasizing togetherness and the interactive pleasure of cooking at the table.
🍳 How to make Chim Chum
AI-assisted, not kitchen-testedChim Chum – Thai Lemongrass & Basil Meat Hotpot
A fragrant Thai hotpot where lean meat is simmered in a lemongrass-scented broth, finished with fresh Thai basil. Serve it as a communal dish with rice and extra herbs.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
Recipe ingredients
- 2 stalks fresh lemongrass, bruised with the back of a knife, cut into 5 cm pieces
- 30 g (1 cup packed) Thai basil leaves, or sweet basil, if unavailable
- 300 g (10½ oz) pork loin or chicken breast, thinly sliced against the grain
- 1 L (4¼ cups) chicken or vegetable stock, low-sodium, preferably homemade
- 3 cloves garlic, thinly sliced
- 2 shallots, thinly sliced
- 3 tbsp fish sauce, or soy sauce for a vegetarian version, but fish sauce is traditional
- 2 tsp palm sugar, or brown sugar
- 1 lime, cut into wedges, for serving
- 100 g (3½ oz) rice vermicelli or jasmine rice, to serve, optional
Steps
- 1 In a large pot, bring the stock to a gentle boil over medium heat. Add the bruised lemongrass, garlic, and shallots. Reduce heat to low, cover, and simmer for 10 minutes to infuse the broth.
- 2 Uncover and bring the broth back to a simmer. Add the sliced pork or chicken, stirring gently to separate the pieces. Cook until the meat is just cooked through and reaches an internal temperature of 75°C (165°F) if using a thermometer, about 3–5 minutes for thin slices.
- 3 Stir in the fish sauce and palm sugar, adjusting to taste. Taste and balance with a squeeze of lime if needed.
- 4 Remove the pot from the heat. Add the Thai basil leaves directly into the hot broth, allowing them to wilt from the residual heat.
- 5 Ladle the Chim Chum into bowls or serve the pot at the table with lime wedges, extra basil, and steamed jasmine rice or cooked vermicelli on the side.
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