Chim chum is traditionally cooked in what kind of pot?

Chim chum is traditionally cooked in a small clay pot.

The pot sits on a charcoal stove or tabletop brazier, where it gently heats a fragrant broth. Fresh herbs such as galangal, lemongrass, kaffir lime leaves, and sweet basil give the soup its distinctive aroma. Diners add meat, vegetables, mushrooms, vermicelli, and often an egg as the broth simmers.

Chim chum is associated with Isan, the northeastern region of Thailand, where a related preparation is called jaew hon. The dish is communal: ingredients are placed into the bubbling pot at the table, then eaten with a spicy nam chim dipping sauce.

The clay vessel is more than decoration. Earthenware heats relatively slowly and retains warmth, supporting the gentle cooking style that defines the dish. “Chim chum” refers to dipping and dunking food into liquid, describing how diners cook ingredients in the shared broth before dipping them in sauce. Modern restaurants may use other equipment, but the traditional vessel is the small clay pot.