Vegan Miang Kham
Miang Kham is a traditional Thai snack, meaning 'eating many things in one bite.' This vegan version features fresh wild betel leaves filled with a sweet and savory sauce, toasted coconut, peanuts, ginger, lime, and chilies. It's a delightful explosion of flavors and textures.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain gluten, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 24 pcswild betel leaf
filling
- 0.5 cupunsweetened shredded coconut, toasted
- 0.25 cuproasted peanut, roughly chopped
- 1 pcslime, peeled, segmented, and chopped into small pieces
- 2 tbspginger, finely diced
- 2 tbspshallot, finely diced
- 1 pcsthai chili, thinly sliced
sauce
- 4 pcsdate, pitted
- 0.5 cupwater
- 1 tbsprice vinegar
- 1 tbspsoy sauce
- 1 tbsptamarind paste
- 0.25 tspsalt
Equipment
saucepan · blender · pan · serving platter
The method
Step by step
- 1
Toast the shredded coconut in a dry pan over medium-low heat until golden brown and fragrant, about 5-7 minutes. Stir frequently to prevent burning.
About 7 min
Cook’s note: Keep a close eye on the coconut as it can burn quickly.
- 2
For the sauce, combine the dates, water, rice vinegar, soy sauce, tamarind paste, and salt in a small saucepan.
About 2 min
- 3
Bring the sauce mixture to a gentle simmer over medium heat, then reduce the heat to low and cook for 8-10 minutes, stirring occasionally, until the dates are very soft and the sauce has thickened slightly.
About 10 min
- 4
Remove the sauce from heat and let it cool slightly. Transfer to a small blender or food processor and blend until smooth. If the sauce is too thick, add a tablespoon of water at a time until it reaches a pourable consistency.
About 5 min
- 5
Arrange the wild betel leaves on a serving platter. Prepare individual bowls or sections on the platter for each of the filling ingredients: toasted coconut, chopped peanuts, chopped lime, diced ginger, diced shallots, and sliced Thai chilies.
About 5 min
Cook’s note: For a beautiful presentation, arrange the fillings artfully around the leaves.
- 6
Serve the miang kham by allowing each person to select a leaf, add a spoonful of sauce, and then choose their desired fillings to wrap into a bite-sized parcel.
Keep it good
Store the sauce and individual filling components separately in airtight containers in the refrigerator.
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