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Chiang Mai (Thailand)
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Snack
Fish & Seafood
Food Flavour DNA
Nutritional Values
200kcal
9gProtein
18gCarbs
12gFat
4gFibre
100 gServing
* Per serving · 100 g. May vary.
Allergens
🥜 Nuts
🐟 Fish
Miang Kham
How to order / say it
Say it
เมี่ยงคำ — [Mee-ang Kahm]
Order
I'd like the miang kham, please.
Locally
ขอเมี่ยงคำหนึ่งชุดครับ/ค่ะ
Say locally
A traditional Thai snack of bite-sized parcels using betel leaves.
Why try it?
Miang Kham is a perfect reflection of Thai hospitality, highlighting the importance of seasonal ingredients and personalized flavor combinations. This engaging and interactive dish encourages sharing and storytelling.
How it tastes
The leaves encase a medley of flavors from dried shrimp, coconut, peanuts, and lime. The bite invites a mix of textures, with a smoky, sweet, and tangy burst followed by subtle bitterness from the leaves.
Origin & History — first documented: 1100
Miang Kham has been part of Thai culture since the 11th century, believed to have originated as a local farmers' snack. Its use of indigenous leaves and fusion of flavors epitomizes Thailand's rich culinary traditions.
Recipe
Ingredients
- 🥕 10 leaves betel leaves
- 🦐 50 g dried shrimp
- 50 g roasted coconut
- 🥜 50 g peanuts
- 🧂 20 g ginger
- 🍋 2 lime
- 🧂 10 g chili
- 🧄 30 g shallots
Method
- 1 Prepare all small ingredients and roast the coconut.
- 2 Lay out betel leaves on a serving plate.
- 3 Fill each leaf with desired ingredients, layering for flavor.
- 4 Fold or roll the leaf and eat in one bite for best flavor.
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