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Miang Kham Recipe With Sauce (Thai Leaf-Wrapped Bites) เมี่ยงคำ

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Miang kham recipe, a riot of flavors snugged up in cozy Thai leaf-wrapped bites. It’s the best of Thai flavors together in one bite-sized treat. A delightful mix of sweet, sour, salty, and spicy – truly a winning combo!

Handful of miang kham on a wild pepper leaf with assorted Thai garnishes like roasted peanuts, dried shrimp, diced lime, and chili, set on a traditional Thai fabric.

What is miang kham

Miang kham is a classic Thai street food combining fresh ingredients like ginger, shallots, lime, and peanuts, all wrapped in a cha plu leaf. It combines sweet, sour, salty, and spicy flavors, perfectly resembling the key flavors of Thai cuisine.

What is cha plu leaf

Cha plu or wild pepper leaf is a type of green leaf from the Piper Sarmentosum plant, known for its mild, peppery flavor. This leaf is used for wrapping Thai snacks like miang kham, and it’s also used in other dishes in Southeast Asian cooking.

Miang kham history

Many of Thailand’s most beloved snacks and desserts, like miang kham (เมี่ยงคำ), were once royal treats. Originating in Northern Thailand, miang kham’s unique flavors were first served up to Thai royalty by Princess Dara Rasmi during King Rama V’s time.

Miang kham was a big deal in the royal palace, a sign of how creative and fancy Thai food could be. King Rama II even mentioned it in his book ‘Epic of the Verse of Foods’.

Authentic Thai miang kham with sauce, fresh cut ingredients like lime, shallots, and chili, on betel leaves, arranged on a wooden platter.

Fast-forward a bit, and this once-exclusive snack hits the streets. These days, everyone’s loving miang kham. It’s a piece of Thai history and flavor that everyone adores.

These days, this authentic Thai snack is a rare find on street food markets or even in Thai restaurants, given its prep time. This makes it even more rewarding and delicious to whip up at home!

Thai leaf-wrapped bites

It’s like all the best Thai flavors – tangy lime, fiery chilies, crunchy peanuts, and aromatic spices – all wrapped up in a crisp, peppery leaf. It’s almost like a present that surprises you with every bite!

Thai miang kham fillings displayed on white pepper leaves, featuring a spicy sauce, shallots, chopped lime, and roasted peanuts on a wooden serving board.

Involve the kids in the prep for a fun day. It’s straightforward, a bit of chopping, and you’re ready to go.

Grilling and roasting the ingredients add an awesome smoky twist that just hits right, definitely do not skip it.

Curious about the miang kham sauce? It’s pure magic. A little sweet, a hint of savory, and loaded with umami. It brings everything together.

Close-up of a bowl of miang kham dipping sauce with crushed peanuts, set against green banana leaves.

Finally, wrap each leaf with your favorite fillings and enjoy some irresistibly delicious leaf-wrapped bites.

Why try this recipe

  • It’s unique and surprising: Its unique blend of ingredients, textures, and flavors, come together as one in a standout dish. It’s a conversation starter that’s perfect for lovers of Thai food.
  • Choose your flavors: One of the best parts about this recipe is its customizability. Wrap the leaf with your favorite fillings from ginger, lime, shallots, peanuts, chilies, and more. Feel free to go creative and add other fillings like avocado or other fruits.
  • Family-time: Making miang kham is a fun family activity. It’s supposed to be eaten with family and friends.

Ingredients

For the exact measurements, please scroll down to the recipe card at the end of this post.

Leaves and fillings

Display of miang kham ingredients labeled and arranged on a wooden cutting board with lemongrass, shallots, chilies, dried shrimp, roasted coconut shreds, and more.
  • Wild pepper leaves – In Thai language, we call these ‘bai cha plu’. They are NOT the same as betel leaves (bai plu), which are often used in other online recipes for miang kham! The authentic leaves are wild pepper leaves, betel leaves are not used in Thai cuisine.
  • Roasted coconut shreds – Often available in the baking section of most supermarkets
  • Roasted peanuts – Get them at Amazon or use my dry roasted peanuts recipe.
  • Dry shrimp – Dry shrimp add a unique salty and umami flavor. They’re a key ingredient, enhancing the overall flavors. Get them at Amazon or Asian grocery stores.
  • Shallots
  • Chilies – I used prik kee noo chilies, which are spicy and small and perfect for wrapping in the leaves.
  • Ginger
  • Lime

miang kham sauce

Top-view of ingredients for miang kham sauce with palm sugar, fish sauce, peanuts, and more.
  • Roasted coconut shreds
  • Roasted peanuts
  • Shrimp paste
  • Lemongrass
  • Palm sugar
  • Fish sauce
  • Galangal

Cooking instructions

Prepare the fillings

1. In case you’re using a large type of chilies, chop them finely.

2. Finely chop the ginger, shallots, lime (with the peel).

3. Dry roast the coconuts shreds in a skillet until golden brown.

4. Dry roast the peanuts until slightly browned.

5. If using dry shrimp, chop them into small pieces or leave them whole as per preference.

Make miang kham sauce

Sequential images showing miang kham sauce cooking steps with spices roasted in a pan, spices crushed in a mortar, and sauce being cooked in a pan.

1. Grill spices: Grill shrimp paste, lemongrass, and galangal. If you have, you can grill shrimp paste in a banana leaf.

2. Pound spices: Crush lemongrass and galangal with a mortar and pestle. Add the peanuts and continue to pound into a fine mixture.

3. Cook the sauce: Heat a saucepan over low heat and add palm sugar, shrimp paste, and fish sauce. Cook until the palm sugar has fully dissolved. Then, add the pounded spices and roasted coconut flakes. Mix well and continue to cook for approx 2 more minutes, or until the sauce reaches a consistency for dipping.

Serve

Place wild pepper leaves on a flat surface and add fillings around it. To assemble, place fillings in a leaf and drizzle some of the sauce. Eat it in one bite and serve as an appetizer or snack.

Kitchen tools

  • Cutting board and chef’s knife
  • Measuring spoons and cups
  • Roasting pan or skillet
  • Mortar and pestle
  • Small saucepan

How to eat this traditional Thai snack

Start by taking a leaf and pile on a little bit of each filling you like – ginger, lime, peanuts, coconut shreds, … And don’t forget a spoonful of the sauce.

Wrap up the leaf and eat the entire thing in one bite. The goal is to get a little bit of everything and every flavor in each bite.

How to store

Keep the leaves, fillings, and sauce in separate containers. Store the containers in the fridge, it should keep well for up to 4 days.

Did you know

In Thai, miang kham means ‘one bite wrap’. ‘Miang’ refers to food that’s wrapped in leaves, while ‘kham’ refers to a bite.

Frequently asked questions

Can I use other fillings?

Absolutely. Feel free to customize and experiment!

What’s the best way to eat miang kham?

Traditionally, miang kham is eaten with your hands. Wrap the fillings in a leaf, fold, and enjoy it in one bite.

What can I use if I can’t find wild pepper leaves?

If you can’t find wild pepper leaves, try lettuce, Chinese broccoli, or spinach leaves. Of course they won’t have the same flavor, but they’re easily available at any supermarket.

Is there a vegetarian version?

For a vegetarian version, omit the dried shrimp and use a vegetarian shrimp paste alternative in the sauce. You can add tofu for extra protein.

More Thai snack recipes you’ll love

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5 from 1 vote

Miang Kham Recipe With Sauce (Thai Leaf-Wrapped Bites) เมี่ยงคำ

Prep Time 40 min Cook Time 10 min Total Time 50 mins
Servings: 10 Calories: 70

Description

This miang kham recipe is a one-bite experience with tangy lime, chilies, peanuts, and your favorite fillings wrapped in a wild pepper leaf.

Ingredients

Leaves and fillings

Sauce

Instructions

Prepare the fillings

  1. In case you’re using a large type of chilies, chop them finely.

  2. Finely chop the ginger, shallots, lime (with the peel).
  3. Dry roast the coconuts shreds in a skillet until golden brown.
  4. Dry roast the peanuts until slightly browned.

  5. If using dry shrimp, chop them into small pieces or leave them whole as per preference.

Miang kham sauce

  1. Grill shrimp paste, lemongrass, and galangal. If you have, you can grill shrimp paste in a banana leaf.

  2. Crush lemongrass and galangal with a mortar and pestle. Add the peanuts and continue to pound into a fine mixture.

  3. Heat a saucepan over low heat and add palm sugar, shrimp paste, and fish sauce. Cook until the palm sugar has fully dissolved. Then, add the pounded spices and roasted coconut flakes. Mix well and continue to cook for approx 2 more minutes, or until the sauce reaches a consistency for dipping.

Serve

  1. Place wild pepper leaves on a flat surface and add fillings around it. To assemble, place fillings in a leaf and drizzle some of the sauce. Eat it in one bite and serve as an appetizer or snack.

Nutrition Facts

Serving Size 1


Amount Per Serving
Calories 70kcal
% Daily Value *
Total Fat 1.5g3%
Total Carbohydrate 4.3g2%
Dietary Fiber 2.5g10%
Sugars 3.5g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

  • Use the nutrition card in this recipe as a guideline.
  • Feel free to use other fillings.
Keywords: miang kham, miang kham recipe, Thai leaf-wrapped bites
About Author

Praew

I owned my own Thai restaurant and have years of experience in various other Thai restaurants. I've been whipping up classic Thai dishes by my mother's and grandma's side since I was just a little girl. Now I'm sharing my deep-rooted passion with my authentic Thai recipes on this food blog.

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