The term chim chum refers to a traditional Thai dish as well as the earthenware pot in which the dish is cooked. The preparation starts with a broth that is flavored with galangal, lemongrass, and Thai basil. Various vegetables are added next, and the broth is served together with marinated pork, chicken, or tofu - which the guest shortly simmer until cooked. Chim chum, which roughly translates as drip and drop, is intended to be eaten as a communal meal, and it is usually served with nam chim - a dipping sauce consisting of garlic, chili peppers, fish sauce, lime juice, coriander, shallots, and palm sugar.
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