Place of origin
|Laos and Thailand|
|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. The original miang consisted of fermented and or pickled wild tea leaves (see Lahpet). Over time, other ingredients were included in the snack.
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".
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.
- Miang pla comes with pieces of deep-fried fish in addition to the usual ingredients
- Pictures of the Miang kam preparation process
- Miang Kham - Thai spicy snacks
- Several variations of Miang Kham Recipes
- Recipe - Miang Kham by Puangpen Prescott
- Miang Kham recipe