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Dtum Yum Kung is probably Thailand's most popular and iconic
dish. I write it with a "d" and a "t" because the sound is
halfway between those two letters. Kung ("goong") means "shrimp"
and most Thais love this soup with shrimp. However, once I
discovered this Dtum Yum at Hatchibahn Ramen restaurants with
Japanese pork, I loved it so much that I forever discarded the
shrimp concept. In my opinion, shrimp doesn't hold the flavor of
the soup as well as the pork does, with the added advantage that
I don't have to clean the shells off the little critters. This
soup is deliciously spicy, so much so, that is is pefect for
cleaning out my sinuses. Because it is both spicy and physically
hot, if I eat quickly and make sure that the heat gets pressed
against the roof of my mouth, it will clear all the allergy
build up out of my passages. I usually include a six piece of
gyoza, all for a total of 191 baht ($5.55.) (next
dish)
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