COCONUTS HOT SPOT – Thailand’s southern peninsula has a reputation for being rough around the edges; people talk fast and are known to be hot headed – an attitude that comes through in the zesty, fiery cuisine prevalent in the region. In the well-heeled area deep in Rhamkamhaeng Soi 21 you won’t find the South’s “Wild West” vibes, but you will find some fantastic stink bean curry, a southern favorite, at Janhom.
Janhom is always buzzing with activity, despite its distant location relative to the heart of the city. Throngs of locals, and even people who call downtown their home, flock here to enjoy some fiery Southern fare. It’s the food that brings these patrons in from all over, as the atmosphere is nothing to write home about. Janhom’s sataw, which literally means “stink bean,” are fresh and crunch. One of the best ways to enjoy them is in a phad ped sataw kung sod – a spicy and bitter curry dish containing shrimp. And the shrimp at Janhom are pre-peeled so eating the curry doesn’t turn into a giant mess.
Sataw beans are known for being southern and healthy. Muu ko, or pork belly, is known as a southern favorite as well, though its effect on one’s health could best be described as “unfavorable.” Give it a try to cut down on the heat from Janhom’s other dishes. It comes cubed, seasoned and cooked in its own fat – much like bacon. The host of herbs and vegetables typically served with southern fare does a good job of preventing the reean (heavy) feeling of the oily pork morsels.
Janhom’s menu is loaded with soups, but the tom yum kai ban huaphree – banana blossoms and wild chicken in tom yum broth – serves as its standout. This Southern style soup is sour and loaded with fibrous and stringy chicken meat. Upon first sampling it, your taste buds will alert you to the fact that this isn’t an ordinary chicken, just as Janhom isn’t an ordinary restaurant.
FIND IT:
Janhom
273/4 Ramkhamhaeng Soi 21 (It’s a good ways down the soi)
Photos: Cole Pennington
