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, with the ingredients wrapped separately in small plastic bags. In Laos and Thailand, by most people's opinion, miang kham is particularly popular at festivals[Is this a fact or an opinion?] and is usually prepared on-site and sold ready-made to attendees.

The name "miang kham" translates to "eating many things in one bite" (miang (เมี่ยง) means "food wrapped in leaves"; kham means (คำ), "a bite").


Miang originated in Northern Thailand near the Thai-Myanmar border.[1] The original miang consisted of fermented and or pickled wild tea leaves (see Lahpet).[1] Over time, other ingredients were added.[1] Miang is most popular during the rainy seasons for most people because tea leaves are youngest at that time.[Is this a fact or an opinion?]


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

In Thailand, the filled leaves are often topped with palm syrup or sugar cane syrup which 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,' - a local staple) or lettuce. Alternately, other leaves, such as spinach, can be used.[2]

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

Miang pla, with Chinese broccoli leaves
Miang Kham ready to eat in the center, with syrup on the left and ingredients on the right
Piper sarmentosum leaves


  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]