Miang Kham Recipe (Wild Pepper Leaf Wrap)
This authentic miang kham recipe makes cute wild pepper leaf wraps that pack a punch. Healthy, fresh, and 100% party-approved—stuff them with your favorite add-ins like peanuts and coconut, and bring the best of Thai street food to your home!
Tip: Serve this with shrimp lettuce wraps or ground beef lettuce wraps at your next party or gathering!
What is miang kham
Miang kham is a popular Southeast Asian snack and appetizer in Laos and Thailand, made with fresh ingredients like ginger, shallots, lime, and peanuts, all tucked into wild pepper leaves. Its flavor is a mix of sweet, sour, salty, and spicy, depending on the add-ins.
Did you know? In Thai, miang kham means ‘one bite wrap’. Miang refers to food that’s wrapped in leaves, while kham refers to a bite.
The recipe everyone will love
If you’re looking for something truly unique to wow your family, this is the fun snack everyone will love. Crunchy peanuts, zingy lime, and a bit of chili heat, all tucked into a crisp, peppery leaf.
In this recipe, I’ve added an extra step of grilling or roasting the ingredients, which brings a smoky note that makes everything better. You’ll also learn how to make miang kham sauce—a sweet, savory, and totally addictive dip that takes it up a notch.
In Thailand, this appetizer is meant to be enjoyed with a group around the table, so make sure to gather everyone and create something delicious together. That’s definitely the most fun part—mixing up the ingredients in the wild pepper leaves to find your perfect bite!
Wild pepper leaves
Wild pepper leaves, or bai cha plu in Thai, come from the Piper sarmentosum plant and are known for their mild, peppery flavor. They are a staple in Thai cuisine and are used in many other Southeast Asian dishes.
Note: Wild pepper leaves are sometimes referred to as wild betel leaves, but don’t confuse them with regular betel leaves (bai plu). Don’t worry if you can’t find these! You’ll find some creative substitutes in the ingredients list.
Ingredient notes
You can grab everything you need at your local Asian market or grocery store. All the exact measurements are waiting for you in the recipe card at the end of this post!
For the leaves and fillings
- Wild pepper leaves – Also known as wild betel leaves, these can be tricky to find outside Southeast Asia. If you can’t track them down, try using Chinese broccoli leaves, your favorite type of lettuce, or even spinach leaves as a creative substitute!
- Roasted coconut shreds – You can usually find these in the baking aisle at most supermarkets.
- Roasted peanuts – Grab some on Amazon or try my dry roasted peanuts recipe.
- Chilies – I used prik kee noo chilies, which are spicy and small and perfect for wrapping in the leaves. You can use any type you like to make your next favorite Thai appetizer as spicy or mild as you like.
- Dried mini shrimp
- Shallots
- Ginger
- Lime
For the sauce
- Roasted coconut shreds
- Roasted peanuts
- Shrimp paste
- Lemongrass
- Palm sugar
- Fish sauce
- Galangal
Quick tip: Get the kids involved in the prep for a fun activity (and it keeps them busy while you’re in the kitchen!). Turn this recipe into a family event that everyone will enjoy!
Step-by-step instructions
Prepare the fillings
Step 1: Finely chop the chilies, ginger, shallots, and lime (leave the peel on). Dry roast the coconut shreds in a skillet until golden brown, and roast the peanuts until slightly browned. If using dried shrimp, chop them into small pieces or leave them whole, based on your preference.
Make the dipping sauce
Step 2: Grill the shrimp paste, lemongrass, and galangal. If available, grill the shrimp paste wrapped in a banana leaf.
Step 3: Crush the lemongrass and galangal using a mortar and pestle. Add the peanuts and continue pounding until you achieve a fine mixture.
Step 4: Heat a saucepan over low heat and add the palm sugar, shrimp paste, and fish sauce. Cook until the palm sugar is fully dissolved, then add the pounded spices and roasted coconut flakes. Mix well and cook for about 2 more minutes, or until the sauce reaches a dipping consistency.
Ready to serve
Step 5: Arrange the wild pepper leaves on a flat surface and add the fillings around them. To assemble, place your desired fillings in a leaf, drizzle with the sauce, and enjoy in one bite. Serve as an appetizer, snack, or between meals.
Kitchen tools you’ll need
- Cutting board and chef’s knife
- Measuring spoons and cups
- Roasting pan or skillet
- Mortar and pestle
- Small saucepan
How to eat it
To eat miang kham, take a wild pepper leaf and add small amounts of each filling, like ginger, lime, peanuts, and coconut shreds, plus a spoonful of sauce. Wrap the leaf around the fillings and enjoy the whole bite at once to experience all the flavors together.
Storage suggestions
Keep the leaves, fillings, and sauce in separate containers. Store the containers in the fridge. It should keep well for up to 4 days.
Frequently asked questions
Can I use other fillings?
Absolutely. Feel free to customize and experiment!
Is there a vegetarian version?
For a vegetarian version, skip the dried shrimp and use a vegetarian shrimp paste alternative in the sauce. Add tofu for an extra boost of protein.
Can I make these ahead of time?
Yes, you can make these ahead! Prepare the ingredients separately—chop the fillings, make the sauce, and store the leaves airtight. When ready to eat, let everyone assemble their own wraps to keep them fresh!
Try these Thai snack recipes next
- Thai shrimp rolls with peanut sauce
- Khao taen (crispy rice cakes)
- Kai tod (Thai fried chicken)
- Fresh spring rolls
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Miang Kham Recipe (Thai Leaf-Wrapped Bites)
Ingredients
For the leaves and add-ins
- wild pepper leaves (called bai cha plu in Thai)
- ginger
- shallots
- lime
- chilies (see notes)
- roasted peanuts
- roasted coconut shreds
- dry shrimp
For the sauce
- 5.3 ounces palm sugar
- 2 teaspoons shrimp paste
- 2 tablespoons fish sauce
- 0.35 ounces galangal
- 0.35 ounces lemongrass
- 1 ounce roasted peanuts
- 0.7 ounces roasted coconut shreds
Instructions
Prepare the fillings
- Finely chop the chilies, ginger, shallots, and lime (leave the peel on). Dry roast the coconut shreds in a skillet until golden brown, and roast the peanuts until slightly browned. If using dried shrimp, chop them into small pieces or leave them whole, based on your preference.
Make the dipping sauce
- Grill the shrimp paste, lemongrass, and galangal. If available, grill the shrimp paste wrapped in a banana leaf.
- Crush the lemongrass and galangal using a mortar and pestle. Add the peanuts and continue pounding until you achieve a fine mixture.
- Heat a saucepan over low heat and add the palm sugar, shrimp paste, and fish sauce. Cook until the palm sugar is fully dissolved, then add the pounded spices and roasted coconut flakes. Mix well and cook for about 2 more minutes, or until the sauce reaches a dipping consistency.
Serve
- Arrange the wild pepper leaves on a flat surface and add the fillings around them. To assemble, place your desired fillings in a leaf, drizzle with the sauce, and enjoy in one bite. Serve as an appetizer, snack, or between meals.
Notes
- Use the nutrition card in this recipe as a guideline.
- The number of leaves and fillings is completely up to you, so feel free to customize—no exact quantities needed!
- Chilies - I used prik kee noo chilies, which are spicy and small and perfect for wrapping in the leaves. You can use any type you like to make your next favorite Thai appetizer as spicy or mild you like.
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