Miang kham

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Miang kham
Miang kham on a stick.jpg
Pre-wrapped miang kham can be found at many markets and fairs in Thailand
Type Snack
Place of origin Laos and Thailand
Main ingredients Piper sarmentosum (chaphlu) leaves, coconut, shallots, bird's eye chili, ginger, garlic, Lime,shrimp paste,sliced shallots,sliced galangal,water,chopped palm sugar
Cookbook:Miang kham  Miang kham

Miang kham (or "mieng kham", miang kam, miang kum, Thai: เมี่ยงคำ, IPA: [mîəŋ kʰam]) is a traditional snack from Thailand and Laos (Lao: ໝ້ຽງ Lao pronunciation: [mȉaːŋ]). In Thailand, it is often sold in the street, the ingredients separately wrapped in small plastic bag. In Laos and Thailand, the preparation is particularly popular at festivals[Is this a fact or an opinion?] and is usually prepared on-site and sold ready-made to attendees.


Miang originated in northern Thailand near the border with Myanmar.[1] The original miang consisted of fermented and or pickled wild tea leaves (see Lahpet).[1] Over time, other ingredients were included in the snack.[1] Miang Kham originated in northern Thailand near the border with Myanmar. Thai people may be knows about Miang Kham with Thai culture and Myanmar culture. The geography of this origins make the foods and easy to find material for cook it. Nowadays we find Miang Kham easy in Thailand, it a famous appetizer and it easy to cook. Miang Kham is both delicious and healthy. Miang Kham can be eaten any time of the years, but it is most popular during the rainy seasons because they are most young leaves, that most tasty and delicious.[Is this a fact or an opinion?]

How to cook Miang Kham[edit]

  • Miang Kham make with 2 components to cook this foods Sauce Ingredients and Filling Ingredients and the most important of this food is “Bai cha plu”. It is Thai name of wild pepper leaves. It uses to support package sauce ingredient and filling ingredients.

Miang kham often consists of fresh Piper sarmentosum or chaphlu (ช้าพลู) leaves that are filled with some roasted coconut shavings and few small pieces of the following core ingredients:


Roasted peanuts and small dried shrimps are often added to the mix. Other ingredients that may also be added to the mixture are pieces of cashew nut instead of peanuts and little pieces of sour green mango.

In Thailand, the filled leaves are often topped with palm syrup (or its ersatz, sugar cane syrup) cooked with lemongrass, galangal, ginger and fish sauce.

In Vientiane, the capital of Laos, the preparation is very often folded in either cooked cabbage leaves (kaalampii' - a local staple) or lettuce. Other leaves can be used, such as spinach.[2]


Miang Kham ready to eat in the center, syrup on the left and ingredients on the right
Miang pla, a variation with fish and, in this case, also with the leaves of the Chinese broccoli
Piper sarmentosum leaves have a pleasant slightly bitter taste

The name can be interpreted as meaning "eating many things in one bite" - from miang (เมี่ยง), meaning "food wrapped in leaves", and kham (คำ), "a bite".


  • When you want to serve and eat with your family, you can decorate dish and pour the sauce into the pretty bowl and decorate with “Bai cha Blu”.[promotional language]


  • When you want to eating, you take a leaf and place a small amount of each of the filling ingredients in the middle of Bai Cha Blu and wrap the ingredients with “Bai Cha Blu” and make this same as package to easy to eat and mis the taste good in your mouth.[promotional language]
  • When you want to use some items to make your foods or your appetizers, first you think about health. Make sure you want to choose your ingredients from the nature or you want to make something news or generations to make some foods modern in life and make your product have some values and search how to make some product to help you know about the solution how to make and why this Miang Kham more interesting to make and what is the favorite taste of yourself.[neutrality is disputed] [promotional language]


  • Miang pla comes with pieces of deep-fried fish in addition to the usual ingredients


  1. ^ a b c David Thompson. Thai Food. Ten Speed Press (2002), p. 483. ISBN 978-1-58008-462-8.
  2. ^ Miang Kam recipe

External links[edit]