Mieng kum


Preparation info

  • Makes


    • Difficulty


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

You look at all these things and think you could never put them in your mouth, raw, just like that. And then you wrap up bits of tangy lime, crunchy coconut, dried shrimps, shallots, chilli and roasted peanuts in a fresh leaf and take a big bite and it all magically melds into one fantastic, power-packed sensation in the true Thai manner. You can find glossy, green pointed betel leaves (Thai: bai cha plu) at Asian greengrocers, or use spinach or lettuce leaves instead.