Soi ju

Soi Ju

Soi Ju (Thailand:ซอยจุ๊) is the process of cutting raw meat and organs into bite-sized pieces without having to go through the process of cooking or seasoning. It is popular to eat with bitter Jaew dipping sauce.

The name of the menu "Soi Ju" comes from the Isan language. The word "Soi" in Isan means "cut" and the word "Ju" means "dipped". Soi ju is popularly used for meat from the loin, the striped leg, as well as the striped shank meat. As for the internal organs of the Soi Ju menu, it is popular to use beef liver, tripe, the edge of a basket or cantina, cow's blood, and Sabai Nang.

This type of food has its origins in the local culture of the Isan people. But with a unique flavor and a simple way to make it. Soi Ju has become a popular food that wins the hearts of many people. People from all regions. Soi Ju has an easy way to make it. Just cut the raw beef and innards into pieces. Bitter Jaew Sauce Use the following ingredients: ground chili, fish sauce, roasted rice, scallions, coriander, and cow bile. It can add other condiments. You can add Aphids as well. Depending on your preferences There are also fresh vegetables, fresh chili, or garlic prepared as side dishes to eat with Soi Ju.

History

In the past, cows were raised in large numbers in the Isan region. They were easy to find. They were large animals that could be shared among the entire village. Cows have thus become the main food of Isaan people at various gatherings. to buy cows to knock down at merit-making ceremonies such as weddings, ordination ceremonies, and khao-sok merit-making ceremonies Then divide the fallen beef to make various menus such as larb, koi, soi ju, spicy soup, and sun-dried beef.

But sometimes, if it's not a merit-making occasion, there will be 'falling' for someone going to buy a cow and knocking it down. Then distribute it and sell it for a small profit in the village. Most of them will also be special occasions, whether it's a festival or a family reunion during the holidays, when family members who are separated from work elsewhere come home to meet each other. By buying and selling cattle in the Isaan region, they are prepared in a set suitable for use in cooking. One set will include beef, blood, liver, herring, the edge of a basket, worms, and what is indispensable is 'di' or the water that is in the gallbladder of a cow.

Varieties

• Tenderloin
• Chuck
• Liver
• Sabai Nang