Salad in wild pepper leaves, or Miang kham


"Miang" refers to the food wrapped in leaves while "kham" means one bite. This dish, originally from Northern Thailand is eaten as an appetizer. Ingredients, cut in very small pieces, form a kaleidoscope of flavors.

Serves 2.


6 wild pepper leaves

2 tablespoons unsalted peanuts, dry roasted

1 tablespoon dry shrimps, dry roasted

2 fresh bird's eye chillies, thinly sliced

1 tablespoon shallots, thinly sliced

1 tablespoon lime, with its rind, small diced

1 tablespoon peeled ginger, small diced

2 tablespoons freshly grated coconut, dry roasted until it turns brown

Divide the ingredients among the pepper leaves and serve with a dipping sauce.


There are many dipping sauces for miang kham. Our favourite is simply a light caramel prepared with 1 tablespoon of coconut sugar dissolved in 2 tablespoons of water.

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