Chef-owner Jinda is a specialist in Som Tum dishes. She first plied her trade back in 1974 in the local university before moving downtown Ubon Ratchathani, Thailand. The Isan-style spicy fish maw with bamboo shoot salad has a nice balance of herbs and its powerful aroma is punctuated by the intensity of the Tiliacora juice. The signature, Som Tum with crispy catfish, dispenses an impressive tang. Som Tum Jinda is also famous over the border in Laos where they have another branch, and new location in downtown Toronto Canada.
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