Miang Kham (Wild Betel Leaf Wrap) - Hot Thai Kitchen! เมี่ยงคำ

[@PailinsKitchen]

HELLO LOVELY VIEWERS! **Important Note!** Even though I called these "betel leaves" in the video, I should have actually called them WILD betel leaves to distinguish them from the OTHER betel leaves that are not edible in this manner. The regular betel leaves are chewed for their psychoactive effects. Big difference! -------- If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!

[@reneeperry416]

Do you know anything about another Betel leaf that looks nearly the same but is more lime green and not really shiny? A Thai woman sold me a plant and said it was better than the shiny dark green one you're using. I have both types.

[@KenFullman]

Apparently, I have it on good authority that the plant you call "wild betel" is Piper Sarmentosum. kzbin.info/www/bejne/a3OVdKCgq5aJpKM

[@pgprentice]

@@reneeperry416 kzbin.info/www/bejne/a3OVdKCgq5aJpKM

[@Violet_Lotus_]

@@reneeperry416 always search out the Latin names... then no mistake.

[@DanielSosnoski]

I made this last night for a dinner party. I ordered several galangal roots for planting and kept one for cooking. The galangal went into the Miang Kham and also into your Tom Ka Gai recipe. We added a side dish of chicken satay and pickled vegetables. My guests went crazy over the Miang Kham. The small pieces of lime seemed to pull everything together into an explosion of flavor. I can't wait to make this again. For those who are thinking about doing this, to feed a party of 4 you won't need a pile of ingredients. A little bit goes a long way.

[@rossleupphanig3691]

Made these for some good friends last night and oh my gosh were they fantastic bites of explosions of flavor. Only had them two other times (once in an award winning restaurant and the other made by a Thai friend) and these were at least as good. Every recipe I’ve made from Hot Thai Kitchen has been stellar. I so appreciate how Pailin doesn’t take shortcuts. I got a Thai granite mortar and pestle mostly to make Hot Thai Kitchen’s recipes and it has very much been worth it. Used a fresh coconut and toasted the shreds in an air fryer, got unroasted salted peanuts and roasted them fresh in the air fryer too. Just a, great, great recipe. The presentation is uniquely beautiful and the taste exceeds. Sooooo goooooood!

[@ge-8135]

I tried it at a Thai restaurant. My wife ordered it. It looked like a rip off. Leaves with little things sprinkled on it. I will try it to make her happy. Ok, fold the leaf around the itty bitty ingredients. POW! Multiple flavors in one bite! Amazing!

[@sueruji8275]

ดีใจมาก ทีเจอรายการของหนู จะส่งต่อให้ลูกๆดูค่ะ เพราะว่าคุณรู้จริง น่ารักพูดจาฉะฉาน รับรองหนูจะเจริญรุ่งเรือง ยิ่งๆขึ้นไปแน่นอนค่ะ😍

[@jallie_beans]

My mom often used raw collard green leaves, de-stemmed and cut into 2.5x2.5 inch squares, as we didn't have betel leaves readily available in DC when I was young. Maybe not as delicate in texture, but earthy and still delicious! Thanks for your recipe!

[@chaserz94]

I just learnt that there are two different betel. The one that you can eat, which is that chaploo leaves, and the ones that are for chewing which turns your mouth blood red. In Malay, the edible ones are daun kaduk and as for the chewing ones are daun sirih.

[@rohanimdakhir3242]

In

[@puwaGT]

chaploo didnt make your mouth blood red but the ingredients in side that make it red call Areca nut

[@jyotsnaharris491]

Thanks Khun Pailin! I love watching all your videos and torture myself because I miss everything about Thailand. Love you 😍.

[@melocouple]

oh i love Miang kham ☘️🌿💚 I ate it in Bangkok and Chiang Mai🇹🇭🇹🇭Sweet bitter, sour and spicy... various flavors. I have also eaten with flowers. Very nutritious taste😜😜

[@mubaraksenju7521]

I tried it the first time today. It has all the amazing flavours, except bitter. Well, I'd prefer it this way. Very nice indeed

[@YINGIsHere]

I went to Thailand this past summer and this was served to us students. Soooo good! Love it and miss it!

[@sb19974]

Hey I just subscribed to you a while ago and I already watch half of your recipes, they are so inspiring and well made. I know that I really enjoy a cooking show when I am looking the recipes with meat even if I am vegetarien. This one look delicious. As long as you keep posting your videos, I will keep enjoying them :)

[@PailinsKitchen]

Thank you!

[@nooraldeenjordan7219]

I want to go to Thailand because of your food 😊😋 I love Thailand food

[@mubaraksenju7521]

My aunty brought this today. This is one of the freshest dish ive ever tasted!!! The ingredients were not that fresh, so we had to replace the lime and onion/shallot. Still, tasted amazing! The sauce tastes like it needs special 'thai' ingredient but turn out it doesnt! Really really love this dish. Gonna try make it later when i can find the 'daun kaduk' (this is what we call the leaves in Malaysia) and that super special, crunchy thai small shrimp. Much love from Malaysia 😆

[@nuiacain186]

This is my favorite when I was a kid back home in Trang, Thailand. Last time I had this in Thai restaurant in Oregon. i love it. Thank you.

[@aanieiyaali]

I think that's lemon grass.. and Indian stores have these leaves too.. this is so common in India and Pakistan and Bangladesh. It's called 'paan' and you add sweet and somewhere savory ingredients like fennel seeds, dry roasted coconut, sugar cubes, a sweet rose jam, and depending on region to region, it can either be sweet or savory and a bit spicy. Love your videos!

[@safhammed9131]

I knew the name betel was familiar

[@LemLTay]

Just to clarify, it's not the "true" betel leaf or "paan". This is a leaf similar in appearance, but different in flavour.

[@KaryFlix]

Lemon grass is not paan leaf. Paan is betel leaf.

[@suchartboontid2560]

I'd describe this as a very savoury salad, very pungent but weirdly very tasty. One of my favourite Thai snacks. Never thought to make it myself but I will now.

[@opeciskandar]

Love this. Just made it today. But i use cashewnut, blue eyed anchovies and calamansi. As for the sauce, i just use sugar + molases syrup which i already had in my fridge (kind of lazy to make the real sauce. Ha ha.)

[@deeannahulbert7523]

Thank you so much-I feel like I learned from the best! Just served this and it was super popular. Thank you for being so specific about the ingredients. It was worth looking for the right limes, chiles, etc. Love it!!

[@riodasperolas]

It looks amazingly yummy. I cannot wait to go back to try this snack. Believe it or not I never did so far.

[@81EIL]

Oh the explosion of Flavours!! I love Miang Kum!! Thanks for sharing the recipe!

[@iluckicharm]

I love this!! It's so good and the flavors literally explodes in your mouth!

[@debishasharma]

This is paan 😮😮 We in India have a tradition of eating betel leaves I.e. paan. Never thought it can be had like this. In India we eat it either eating with sweet spices and sweet dried fruits as a digestive or chewing with arecanut as an intoxicant

[@DonWelleone]

thank you so much. I'm definitely in love with this dish. I had it 3 times in Krung thep, but never asked for the name of it. I think it's hard to get this leaves in Germany, but I will try it for sure

[@cunme71]

Don't worry. You get betel leafs in almost every Asian supermarket in Germany.

[@lieblee3063]

I live in Louisiana and that betal leaves grow like crazzzzzzzy!!!!! Love the fact that you speak so clearly

[@chuckmalcolmjr1913]

OH MY!

[@Violet_Lotus_]

what's the American name?

[@tracyphillips5369]

I just made this... I am waiting on the sauce to cool. I had this dish once at a Thai food festival in Kissimmee, Florida. Delicious!!

[@zairahamgustal4176]

I really want to try this recipe. Thank you for sharing this amazing video..

[@BioPhys92]

Really love the video. I used to buy packs of Miang Kham down on Rawai beachfront in Phuket.. Couple of old ladies were selling it there as well as those long things with rice in. It seems to be quite hard to find though being sold in packs like that. Also, เนื้อแดดเดียว love that but also not so easy to find in its best form

[@briantrang5125]

hello Mimi, thank you for showing and teaching us how to cook.

[@keffinsg]

Oh i truly love this!!! It is the one snack I make sure to get whenever I am in Bangkok. Thank you so much for doing this recipe!!!

[@alexcarroll9774]

Oh, the days when we could travel.

[@JHD8520Z]

Hi, i have tried and the sauce taste great. My family and i love it so much. Thanks for the recipe.

[@egret2813]

I had this once whilst living in Bangkok and since then have been dreaming of eating it again !

[@lauraellen189]

I have been cooking Thai food for over 30 years and this is one of my all time favorites! I remember getting them at the weekend market in Bangkok in little triangle shapes in a bamboo stick. Love at first bite! Also, do you have a recipe for tuptim dessert?

[@Azshmo]

I end up watching this video at least once a week these days.

[@danni9giovanni]

LEMONGRASS!!! i loooove lemongrass...the scent and the delicious flavour it gives certain dishes...especially thick gravied dishes such as sambal or turmeric with coconut and not forgetting tom yam...

[@laichan8679]

Your small garden is so attractive and delicated but HK is too small so we cant have it but it is so good and nice to have a small one like this !!! It is so natural, beautiful and delicated to grow the plants, herbs an vegetables so we lke it and so we like Thailand and always go there for vacations !!! 👍👍👍🙋🙋🙋❤❤❤

[@afiqhipni8265]

Hi Pailin! I'm your newest fan from Malaysia!!! I just had this miang kham (homemade of course) for my afternoon snack! Would love to try your sauce recipe! 😊😊😊

[@cjling9972]

Hello afig may i know where u bought d daun kaduk in Malaysia?

[@afiqhipni8265]

@@cjling9972 Hi CJ. Oh, it’s quite hard to buy daun kaduk here. I usually just pluck them from my friend’s backyard. They grow quite easily and quite a lot, especially in the bushes (next to banana trees).

[@cjling9972]

@@afiqhipni8265 Tks for yr kind reply

[@adr7nts]

Hi Afiq, can you pls describe how daun kaduk tastes like if eaten on its own? I got mine the plant today and tried the leaf a bit. It somehow tastes like raw mustard greens with a hint of spiciness, but not bitter. I wonder if I bought the right plant🤔

[@lieblee3063]

Thank you so much for this amazing recipe. I love betel leaves 👍🙏

[@ctalyah8292]

Thank u so much for ur recipe..i love miangkam a lot..because of the mco...its hard to find ....now i can do it on my own..yeayyy🥰🥰🥰😋

[@aomysirapa]

I used to eat this all the time when I would go back to Lop Buri. So refreshing and bold ! thank you for showing ! hopefully I can mimic this here in the states

[@FKA_REY]

i ate it for the first time at Lop Buri too ! อร่อยมาก

[@susanslater8491]

Bai cha pluu leaves are actually called 'wild pepper leaves' (Piper sarmentosum), not to be confused with 'betel leaves' (Piper betle), which are not used in miang kham and are called 'bai pluu' in Thai. Hope this helps.

[@goldmother2238]

Had this at a wonderful thai restaurant in Goa, India. Was awesome..... Flavors complement each other perfectly for a wholesome tingly mouth feel .... Never want it to end. Also chewing betel leaf and beetle nut is very common in India .... Some are intoxicants and some are digestive aids like paan.

[@lilethabasanta2805]

I just made it now..and its so delicious!!!❤❤❤❤

[@thaophamtran4017]

Yes, yes, yes. Thank you so much for this recipe, Pai. I love this snack and always wondered how to make the sauce.

[@hsieh-yinong2937]

Hi Pailin for the coconuts, can I roast grated coconut instead of chopped ones and save the step of blitzing it later? That’s what I currently hv? Will it be different?

[@angellee6940]

Please make more videos of you in Thailand!! Maybe vlogs? Or taking us with you around town?

[@chuckmalcolmjr1913]

YES PLEASE!! We all want more! LOL!

[@maleeshelton9087]

I used spinich leaves. Thank you for the recipes. Now my house is stinky. Lol ! This was my favorites snacks in thailand.

[@dianeibsen5994]

Wow an outdoor kitchen is that common in Thailand? That is so cool

[@sharifapen9959]

every time i visit Bkk, i tried it. Now I will try make the sos. The Leaf Wrap grow well at back of my house.

[@stefhendrik6977]

This was the first meal on my first day on my first trip to Thailand. In the Loyal Olchid Shelaton overlooking Chao Praya, it was super-delicious. (With the correct pronounciation the taxi-drivers were always puzzled, but substituting the L's for the R's always worked a treat.

[@ppan355]

LOLZ

[@late-riser]

Betel Leaf is called 'paan' in India and around. You may find them in relevant stores. But their quality changes after few days, so be careful. Usually it's eaten with many sweetening substance as a mouth freshener or believed to help digestion, and so eaten after lunch. But this recipe is something very new to me. Thank you.

[@senadzri]

This is not that kind of Betel Leaf. It's another variety, not spicy at all, a bit earthy that it compliments well with all the fillings and sauces. I've had raw paan before, it's too overpowering for me, but this miang kham is total gamechanger. I'm like tomyum and somtam are so yesterday 😅

[@journeytrials]

I always wanted to try this Thai food! You guys eat like us Ghanaians healthy and earthy!! Nice👍🏿

[@almahaffey622]

Finally! Pai I have been waiting for you to make it! I miss the flavor!

[@gioganeshramos8481]

You can also find betel leaves in Indian grocery stores. It's called paan. India has a similar thing as Thailand with this recipe. Also the betel leaves are used in some of the pujas and religious ceremonies

[@elborrador333]

This is not the same as paan leaf, paan leaves are too strong

[@aishvariabeau]

god I love it.. this dish is like version of beda we have in India.. v have it after the mean... I'm definitely gonna make it

[@raymondteoh2147]

Very nice and yummy miang kham, thanks for sharing

[@maisvwj6763]

I love love mieng kum. I can eat this everyday.

[@wailandkarisma4279]

Indonesian galangal is pinkish and smells sweet. First time ever seeing yellow galangal..

[@youngone1968]

very clear explanation and demonstrate

[@jacql7538]

OMG.....mouth watering already. Don't use to get that from Malaysia. Love it when all the flavors explode in your mouth.

[@dianeibsen5994]

Thank you! 😋 Yumm. Where can I try these in US? I am in the Seattle WA. area.

[@Rocketblaster2008]

I had these once on a visit to Vancouver - one of the best appetizers I've had. I will give this a try at home. Thanks :)

[@jitraweerug7587]

คิดว่าน้ำเมี่ยงคำ ทำเหมือนน้ำปลา หวานซะอีก ..Thank you Pai ;)

[@McKellie806]

I’ve never thought about toasted coconut or peanuts. I used rice by cooking it, drying it out then I deep fry it in some oil until golden brown. I make my sauce different too. I use fish sauce, sugar && copped Thai chillies. Everything else stays the same.

[@malawimcdonaldmusic9970]

Wow! definitely gonna make this!

[@timdella92]

Our old nanny back in the Philippines used to chew betel. I didn't know its leaves are edible. There's a Thai restaurant here in Toronto called Pai that serve this. So good.

[@PailinsKitchen]

Chewing betel is a different kind of betel actually :)

[@emilyc8958]

I was hoping that was the case!

[@wildflower7535]

What is betel in english??

[@Violet_Lotus_]

@@wildflower7535 betel

[@limseebee]

Wow. Very nice vid as usual. And now I've just got to make a quick weekend jaunt to Bangkok for my Thai food fix.

[@LePetitNuageGris]

I have that same tart plate (or a similar one)! Ha ha! I’m definitely going to make this. I don’t have shrimp paste, unfortunately… I wish I did…😞 But I have the rest. This looks damn delicious and I want to give it a try!

[@sharensaw]

Khap khun ka for sharing this, my all time favorite!

[@Yololtanextli]

Is the plant Piper sarmentosum? Not Indian betel leaf. I just found it at a plant nursery here in Dallas, TX two weeks ago. Looking forward to cooking with it.

[@PailinsKitchen]

Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a few days old. You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!

[@clivejackson9841]

I used to Love this stuff! My girl would buy in a plastic pack, all ingredients were 20 Baht. She would assemble and serve to me. I felt like a king.

[@peterkabrna]

I love Miang kham so much I want it now but unfortunately the place in Manchester is no longer there where you could buy it

[@roycarlo54]

Sigh...I miss this a lot! Wish more Thai restaurants have this dish in their menu here in the Philippines, because they're pretty hard to find. 😔

[@emilyc8958]

"like shrimp snow globe" sooo cute :'3

[@tidudddudidam5163]

i ever try this, when my university in malaysia have big event for graduation/convocation, there will be bazaar for food. my university really near to thailand, and there is one stand that sell thailand cuisine, i'm a bit curious because of this video. to be honest, i don't like raw ginger and onion and i thought it will have sharp/weird taste because of those ingredients. but, its really good actually, and you can't get enough for only 1 wrap.

[@susanslater8491]

The bai cha pluu leaves are also sometimes called 'wild betel leaves'.

[@abbabsugar6126]

You are amazing with everything you cook

[@zaitonibrahim4297]

tank you my dear darling friend...I learn something fr you

[@chai-lattae]

we have something similar in india called paan, but it's more of a palate cleanser than a snack. it's made with betel leaves, areca nut, and spices, with some variations that include tobacco even. cross-cultural similarities are so neat!

[@cynthiaijoubertp1740]

I really like this dish

[@phuongtruong-cd4ps]

what is the benefits of the betel leaf? I mean the purpose for health. what it can cure or benefit? also can we use it usually of them.

[@nurulnadhrah28]

I'm trying to claim bonus point. I think it is lemongrass plant. hihi. love from Malaysia

[@blairviolet_]

I'm surprised that coconut is the main ingredient because I recently had this at a restaurant in Bangkok and that was the only ingredient missing strangely. There was also some tiny bits of dried pork and the sauce was a little darker but the flavor you described was spot on.

[@PailinsKitchen]

Could be a different kind of miang they were going for.

[@vcast5420]

Can shrimp be substituted? For those with allergies

[@robydepaz9001]

i love you ms pailin, keep it up and more recipe please hahaha

[@angelseightsix]

Looks just like the lemongrass I planted last year in my garden..........

[@thepotters888]

Looks delicious. I was wondering if you can make this recipe in the U.S. without the traditional steamer, khao kriab pak moh?

[@sabrinawanderer7560]

I still can't reconcile how betel leaf can be eaten. In Philippines, it's not considered edible😅 but now, for the first time, I will try to eat this if I cook it soon.

[@mubaraksenju7521]

You'd have to select the corect one. This one is called wild betel leaf. In malaysia, we call it 'daun kaduk'. It has a lot of relatives having the same shape and texture, but not all can be eaten.

[@Roxasxaldin]

Lemongrass! It grows everywhere here in my backyard!

[@BlackPawGaming]

If you are in Thailand in some street market vendors will have the pre-wrapped on stick version that you may have a try.

[@theindianvlog5990]

love u ur work is fascinating and inspiring Tell us something about Chola king ruled Thailand and their influence on Thailand food culture, pls do some of its signature dishes keep rocking

[@daviddvd7766]

Indeed...i always love this dish nut difficult to find these leaves

[@neenavora7664]

Hello Pailin, Thanks for sharing your expertise..Would you serve Miang Kham as an appetizer or after dinner? In India, we serve, Betal Leaf after dinner...

[@polly_D]

Hell, for more than half a century I've been eating betel leaves with betel nuts, some lime (the white pasty stuff) and other "embellishments" as a digestive, as is the tradition in India. Thanks!

[@smitamehta1275]

I was recently in Bangkok and had the great luck to taste these Minal Kham. I am a strict vegetarian and we also had the vegetarian version of these. Can u be so kind to post a vegetarian version of the sauce without the fish oil and shrimp sauces.

[@AdamHotThaiKitchen]

Hi Smita! She addresses most vegetation versions of each ingredient in the videos here hot-thai-kitchen.com/category/tutorials/ ... though don't know what you can do re the shrimp - maybe better to make a different sauce altogether? Cheers! Adam

[@smitamehta1275]

@@AdamHotThaiKitchen Thank u Adam

[@AdamHotThaiKitchen]

@@smitamehta1275 Any time :)

[@Azshmo]

My family and I tried this at a thai restaurant when I was a teenager and I fell in love with it. It's so hard to find on menus though! What are some alternatives to betel leaves that you all like to use?

[@SvenBolin]

I want it! Btw Welcome Home!

[@adr7nts]

Will it taste bitter if you pick the leaves out of a plant that's currently blooming?

[@AdamHotThaiKitchen]

Hi Adri, and she says she doesn't know - sorry! Cheers, Adam

[@adr7nts]

@@AdamHotThaiKitchen I just got mine the plant. Gonna try it myself later. Anyway, thanks Adam

[@AdamHotThaiKitchen]

@@adr7nts Cool! :) Let me know what you find out if you have time :) Cheers! Adam

[@anthonysubandi4057]

I'm going to come home to Indonesia next week. I'll try making this then, because finding ingredients such as betel leaves or lovely mini shallots would be easier (and cheaper) than it is here in Germany. Oh, can I add like thin deep fried garlic 'chips' in the wrap? :D

[@Mana-maksopor]

Sorry, betel leaf that you use, is it same kind use for betel nut?

[@aravindhanvivekanandhan7106]

OMG We Indians always serve betel leaves and betel nuts after the meal and I always thought it was a very unique Indian tradition. In south it is served with edible slaked lime. this was a very traditional substitute for lipstick used in olden days by both men and women!!! In the north they prepare a sugary sauce as you did with dried rose petals and make a wrap as you did with fruit bits and coconut scrapping. The combination betel leaves and nuts enhance digestion. Some people even use tobacco. betel leaves and nuts along with banana is a must offering for all hindu ceremonies.