RECIPE

Miang Kham: Thai Leaf-Wrapped Salad

Miang Kham (เมี่ยงคำ) is one of my all-time favorite snack from Thailand. It is healthy, tasty and seriously addictive. I first discovered Miang Kham six years ago on an evening dinner cruise on Chao Praya river in Bangkok when my the-boyfriend now-husband and I were dating. I loved this snack so much I had it served as our reception appetizer at my wedding (Yes, also in Thailand).

Miang Kham is a traditional snack from Thailand and Laos, often sold as street food by sidewalk vendors with ingredients individually wrapped in small plastic bags. The name “miang kham” translates as “eating many things at one bite” and…so it is. Each wrap embodies the bold flavors of Thailand – spicy, salty, sour, bitter and sweet. It involves wrapping little tiny bits of several fresh ingredients, topped with a sweet-and-salty sauce. It satisfies both camps of sweet and savory.

This recipe requires a little bit of preparation time but trust me, it’s worth it.

Ingredients: Fresh & Raw

20-30 chaplu leaves or wild betel leaves
1 whole chopped kaffir lime (with skin, the thinner the skin the better)
1/4 cup chopped ginger
1/4 cup chopped red shallots
1/4 cup dry roasted peanuts
1/4 cup toasted grated coconut
1/4 cup dried small shrimp (hae bee)
20 chopped Thai bird’s eye chilies (chili padi)

Sauce

1 cup palm sugar
1 cup water
1/8 cup chopped shallots
1/4 cup finely sliced galangal
1/4 cup toasted grated coconut
1 tablespoon fish sauce

Chopping Instruction: Make sure to chop all ingredients into very fine bite pieces and arrange them in separate piles on a serving plate.

Direction

1. Heat up wok and dry roast the coconut for about 5 minutes, until medium brown. Stir constantly to avoid burning. Set aside the portion for the sauce and the rest placed in a separate pile on a serving plate (with the rest of the chopped ingredients).
2. With a stone mortar and pestle, pound the galangal and shallots until fine. Set aside.
3. In a small sauce pan, add in water, palm sugar, fish sauce and galangal-shallot mix.
4. Boil over medium heat. You want to reduce the liquid by 50% to get the right saucey thickness. Make sure to keep stirring every now and then. Don’t let it burn.
5. Remove from heat. Toss in the toasted coconut and pour the sauce in a small serving bowl.

Ready to serve.

How to Wrap

Take a leaf and fold the bottom to make a pouch. Put a pinch of all the ingredients into the leaf pouch. There is no proper way to do this. You take more or less of what you like or don’t like. Once you are done, add half (or one) teaspoon of sauce. With everything is in, cover the pouch into a small packet and put the whole thing in your mouth. Be prepared for a mouthful of flavor explosion that will have you reaching for seconds.

If you are still wondering how to wrap miang kham, here is a short video.

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