Different kind of toppings are wrapped piper sarmentosum leaves, in bai cha plu/ชะพลู in Thai, a plant looking like betel leaves that is cultivated and also growing wild. The diversity of the ingredients gives a sparkling delicious taste to the dish. It combines: ginger, shallots, roasted peanuts, small dried shrimps, roasted coconut flakes, lime slices with the skin, small chili peppers, and a tasty sauce made with the same ingredients grounded, adding galanga, shrimp paste and lemon grass and palm sugar.
Miang kham, a surprising snack from Thailand and Laos
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