|Place of origin||Laos and Thailand|
|Main ingredients||Piper sarmentosum or Erythrina fusca leaves, coconut, shallots, bird's eye chili, ginger, garlic, lime, among others|
|Cookbook: Miang kham Media: Miang kham|
Miang kham (or "mieng kham", miang kam, miang kum, Thai: เมี่ยงคำ, pronounced [mîaŋ kʰām]) is a traditional snack from Thailand and Laos (Lao: ໝ້ຽງ Lao pronunciation: [mȉaːŋ]). It was introduced to the Siamese court of King Rama V by Queen Dara Rasamee.
The name "miang kham" translates to "one bite wrap", from miang (food wrapped in leaves) and kham (a bite).
Miang kham mostly consists of raw fresh Piper sarmentosum (Thai: ชะพลู; rtgs: Cha phlu) or Erythrina fusca (Thai: ทองหลาง; rtgs: Thong lang) leaves that are filled with roasted coconut shavings and the following main ingredients chopped or cut into small pieces:
- Fresh red or green bird's eye chili peppers
- Lime (Citrus aurantifolia), including the peel
- Chopped unsalted peanuts or cashew nuts
- Small dried shrimps
- Sour green mango
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.
A variation called miang pla includes pieces of deep-fried fish in addition to the standard ingredients.
- "เมี่ยงคำ ; Miang kham - A royal leaf wrap appetizer". Thaifoodmaster. 2016-05-23. Retrieved 2016-05-24.
- "Miang kham"
- "Rama II"
- Pictures of the Miang kam preparation process
- Miang Kam recipe
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