📍 Where this dish comes from: Andaman coast (Phang Nga, Krabi) · Emerald bays / limestone karsts
Discover the history of this region →
Discover the history of this region →
Miang Kham is one of Thailand’s great social foods — a platter of bite-sized parcels that guests assemble themselves, wrapping an array of condiments in betel or spinach leaves. Each bite is an explosion of contrasting flavours and textures: sweet, sour, salty, bitter, crunchy, and herbal, all at once. The sauce is a concentrated reduction that ties everything together.
What You’ll Need
Servings: 4 servings
Calories: 195kcal
Ingredients
- 12 betel leaves or large spinach leaves
- 3 tbsp toasted desiccated coconut
- 2 tbsp dried shrimp
- 2 tbsp roasted peanuts
- 4 shallots finely diced
- 2 cm fresh ginger finely diced
- 1 lime peeled and diced
- 3 bird's eye chilies sliced
- 2 tbsp fish sauce Sauce
- 1 tbsp tamarind Sauce
- 1 tsp erythritol Sauce
- 1 tbsp shrimp paste Sauce
Instructions
- Make the sauce: simmer fish sauce, tamarind, erythritol, and shrimp paste in a small pan until slightly thickened. Cool.
- Toast coconut in a dry pan until golden. Cool.
- Arrange all components in small bowls on a platter with the leaves.
- To assemble: place a leaf in your palm, add a small amount of each ingredient.
- Drizzle with sauce, wrap up, and eat in one bite.
- Serve with additional chili on the side.
Nutrition
Serving: 1serving | Calories: 195kcal | Protein: 9g | Fat: 14g | Fiber: 2g
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Health Benefits
- Betel leaves contain hydroxychavicol, a compound with antibacterial and antioxidant properties.
- Ginger and lime are traditionally combined for their digestive and anti-nausea properties.
- Toasted coconut provides medium-chain fatty acids for sustained energy.