Miang Kham: A One Bite Wonder

Unwrap Thailand’s flavourful tradition – one delicious mouthful at a time

Words: Sarita Urupongsa

The timeless Thai appetiser Miang Kham boasts a history as rich as its flavours, even starring in King Rama IV’s “Gaap He Chom Khrueng Khao Waan” (Verses Praising Thai Food and Desserts).

This bite-sized wonder tantalises the eye with vibrant colours, the detonates in the mouth with an explosion of tastes and textures. Savoury, sweet, sour and spicy dance on the palate, complemented by the satisfying crunch of fresh ingredients.

But Miang Kham is more than just a delicious starter: its medley of raw herbs and vegetables bursts with health-boosting goodness. “Miang” refers to the perfectly sized leaf wrapping – traditionally a betel leaf – while “Kham” means a mouthful.

The taste explosion comes from a unique combination of roasted coconut, dried shrimp, ginger, peanuts, shallots and fiery bird’s eye chillies.

The accompanying sauce is a masterpiece in itself. Crushed dried shrimp, roasted coconut, finely chopped galangal, sliced lemongrass and shallots, palm sugar, fish sauce, and roasted shrimp paste are simmered together until they reach a sticky, flavoursome perfection. A final sprinkle of crushed dried shrimp and roasted coconut adds the aromatic and textual finishing touch.

To experience this delicious appetiser, spoon a little of each ingredient into the centre of the betel leaf and drizzle generously with sauce. Then wrap up the tiny parcel, pop it in your mouth, and brace for a blast of textures and flavours!