Miang Kham is a traditional snack bursting with flavor and cultural heritage. Originating from Northern Thailand, Miang Kham embodies the essence of Thai cuisine, offering a delicious balance of sweet, sour, salty, and spicy flavors wrapped in betel leaves.
With a rich history dating back centuries, this beloved dish has evolved from a delicacy enjoyed by royalty to a popular street food cherished by food enthusiasts worldwide.
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What is Miang Kham?
Miang Kham is a traditional Thai snack that tantalizes the taste buds with its vibrant flavors and unique presentation. Originating from Northern Thailand, this delightful dish comprises a harmonious blend of ingredients wrapped in betel leaves.
'Miang Kham' translates to 'One Bite'
Each bite offers a burst of sweet, sour, salty, and spicy flavors, making it a favorite among foodies worldwide.
The history of Miang Kham
Miang Kham holds a rich culinary history rooted in Thai culture. Historically, it was enjoyed by royalty and aristocrats as a sophisticated snack.
Over time, it evolved into a popular street food, cherished for its delicious taste and health benefits.
Today, Miang Kham continues to be celebrated for its cultural significance and culinary artistry.
Ingredients you will need
To recreate the authentic flavors of Miang Kham, gather the following ingredients:
Sauce
- Coconut Sugar
- Water
- Soy Sauce
- Desiccated Coconut
- Lemongrass
- Galangal
- Shallot
To Serve
- Shallot
- Ginger Root
- Lime
- Chili
- Betel Leaves
- Desiccated Coconut
- Peanuts
- Mushrooms
Equipment you will need
- Cutting board and knife
- Saucepan
- Mixing bowl
- Frying pan
- Serving platter
How to make Vegan Miang Kham
Prepare the sauce
- Cut lemongrass, galangal, and shallot into small pieces and toast until fragrant.
- Wrap soybean paste in banana leaf and grill until fragrant. If you do not have banana leaf you can use aluminum foil and bake for 5-10 minutes until fragrant.
- Pound lemongrass, galangal, and shallot until it is finely broken then add soy bean paste and pound until all ingredients are mixed very well.
- In a pot or saucepan on low heat, melt the sugar and add the pounded paste when the sugar is halfway melted.
- Add water and simmer for 10 minutes on low heat.
- Add roasted coconut flakes and soy sauce.
- Simmer for 5-10 minutes or until the sauce gets thicker but be careful to not cook it too long otherwise the sauce will get very sticky.
- When the sauce is ready turn off the heat and set aside.
Roast the mushrooms
- Heat rice bran oil in a frying pan over medium heat.
- Add diced mushrooms and sauté until golden brown and crispy. Set aside.
To serve miang kham
- Wash and dry Betel Leaves.
- Slice the fresh chili into small pieces.
- Place diced ginger, shallot, lime, and mushroom into the serving plate.
- Place roasted coconut flakes, fresh chili, and roasted peanuts on the same plate as above.
- Pour the sauce into a small bowl.
- Place Betel leaves into the serving bowl or plate.
- To eat Miang Kham, wrap all the prep ingredients in Betel leaf and pour the sauce over, and eat all in one bite.
Experience Vegan Miang Kham
Indulge in the exquisite flavors of Miang Kham with this vegan twist on a traditional Thai favorite. Perfect for parties or as a healthy snack, these betel leaf wraps offer an interesting culinary experience.
We hope you enjoy the vibrant blend of sweet, sour, salty, and spicy flavors, and savor the rich cultural heritage of this beloved dish.
In 2022, we were invited to cook a special themed menu for The Real Housewives vacation to Phuket.
We served this Miang Kham dish as an appetizer. It was a fun start to the meal!
You can see the Peacock TV trailer here. It was a lot of fun filming in a luxurious villa overlooking the Andaman Sea.
More Thai vegan recipes to try
We hope you enjoy making this recipe. Please let us know how it worked out for you. Connect with us on Instagram and #HolisticChefAcademy or leave a comment below.
📋 Recipe
BREDA says
Thank you. Combination of ingredients sound delicious and nutritious, and loving the easy to follow instructions.🥣