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
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 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 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".

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 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

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