Tid Mun (Sam Yan)

The famous Isan countryside dish, Jaew Hon, has become almost a household staple. This ancient Jaew Hon recipe from grandparents has been passed down for over 60 years... This recipe uses coconut water and plain water, simmered with pork bones and seasoned with salt, left to boil for many hours. The water turns brown without the need for sauce. Afterward, Jaew Hon ingredients are added: galangal, lemongrass, kaffir lime leaves, shallots, garlic, which are roasted and finely ground. Finally, toasted ground rice is added. With a new recipe that can be enjoyed by all groups, from children to adults, up to the present day. Jaew Hon and Jim Jum are famous hot pots from the Northeast region. They involve boiling various Thai herbs in a clay pot, adding meat and vegetables, and dipping them in Jaew dipping sauce or Sukiyaki sauce. Jaew Hon and Jim Jum also have medicinal properties because the broth is rich in Thai herbs.