Miang(ໝ້ຽງ) means “food wrapped in a leaf”; the word actually comes from a Northern Thai language referring to pickled tea leaves. In Thai, this dish is called miang kham(เมี่ยงคำ), meaning “one-bite wrap”. Wild betel leaf (lá lốt) or lettuce leaf are commonly used to wrap ingredients. Fillings vary but comminly include roasted coconut, roasted peanut, bird’s eye chili, ginger, and lime. A special sauce sweetened with palm sugar is also added.
To serve, lay out leaf, filling, and sauce. Allow guests to create their own miang by picking up a leaf, adding filling and sauce, then wrapping it all together.
1 stalk lemongrass, chopped
½ tsp salt
½ thumb galangal
1 thumb ginger, minced
1 tablet palm sugar
20 wild betel leaf (lá lốt) or lettuce leaf
1 lime, seeded and minced
½ cup peanut, roasted and crushed
4 bird’s eye chili, minced
½ cup shredded coconut, roasted (optional)
• pound lemongrass, shallot, salt, galangal, palm sugar
• lay out ginger, lime, peanut, chili, coconut, sauce, wild betel leaf for wrapping