Puneet Varma (Editor)

Miang kham

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Type  Snack
Places of origin  Laos, Thailand
Place of origin  Laos and Thailand
Miang kham One Bite Appetizer Miang Kham Rachel Cooks Thai
Main ingredients  Piper sarmentosum or Erythrina fusca leaves, coconut, shallots, bird's eye chili, ginger, garlic, lime, among others
Similar  Nam chim, Naem, Nam phrik, Khanom chin, Green papaya salad

Miang kham wonderful bites of flavour

Miang kham (or "mieng kham", miang kam, miang kum, Thai: เมี่ยงคำ,  [mîaŋ kʰām]) is a traditional snack from Thailand and Laos (Lao: ໝ້ຽງ [mȉaːŋ]). It was introduced to the Siamese court of King Rama V by Queen Dara Rasamee.


Miang kham One Bite Appetizer Miang Kham Rachel Cooks Thai

The name "miang kham" translates to "one bite wrap", from miang (food wrapped in leaves) and kham (a bite).

Miang kham LeafWrapped Salad Bites Miang Kham From 39Simple Thai Food

Miang kham betel leaf wrap hot thai kitchen


Miang kham Recipe Miang Kham ImportFood

Miang kham mostly consists of raw fresh Piper sarmentosum (Thai: ชะพลู; rtgsCha phlu) or Erythrina fusca (Thai: ทองหลาง; rtgsThong lang) leaves that are filled with roasted coconut shavings and the following main ingredients chopped or cut into small pieces:

Miang kham Recipe Miang Kham ImportFood
  • Shallots
  • Fresh red or green bird's eye chili peppers
  • Ginger
  • Garlic
  • Lime (Citrus aurantifolia), including the peel
  • Water
  • Chopped unsalted peanuts or cashew nuts
  • Small dried shrimps
  • Sour green mango
  • Background information

    Miang kham httpsuploadwikimediaorgwikipediacommonsthu

    Miang kham is a snack food that originated in the northern part of Thailand, originally using pickled tea leaves (called miang in the northern Thai language). The dish is mentioned in “Epic of the Verse of foods”, a book written by the King Rama II. In Thailand, Miang kham is usually eaten with family and friends. It is also popular in the Central Region of Thailand. This dish is mostly eaten during the raining season for it is then that cha phlu leaves are abundantly available, as it grows new leaves and shoots.

    Miang kham Vegetarian Miang Kham Mayabugs39s Recipes

    Before wrapping the filled leaves are topped with palm syrup or sugar cane syrup which often has been cooked with lemongrass, galangal, ginger and fish sauce.


    In Vientiane, the capital of Laos, miang is often folded in cooked cabbage leaves (kaalampii) or lettuce. Alternately, other leaves, such as spinach, can be used.

    A variation called miang pla includes pieces of deep-fried fish in addition to the standard ingredients.


    Miang kham Wikipedia

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