Comments on: Leaf Wrapped Snack

By: Soledad

Soledad — Sun, 06 Jun 2010 20:36:06 +0000

Mieng Kom lady was at Wat Mongkolratanaram in Berkeley, CA today. Yummy! Perfect summer food!

By: mary-anne

mary-anne — Wed, 19 May 2010 20:39:47 +0000

Shaploo leaves are usually found at Thai/Laotian markets or Lalot at Viet markets. I also like the peppery flavour of using nastuirum leaves!

By: IanG

IanG — Tue, 23 Mar 2010 15:28:34 +0000

Just use lettuce or spinach leaves – its still delicious.

By: Don

Don — Mon, 07 Dec 2009 18:56:01 +0000

We love Mian Kam in Nebrasks. My wife is Thai and found the perfect leaf the Nasturtiums flower that grows in most areas in warm weather and the flowers are a bonus for the bundle. They both have a spicy taste. Adding flower to the spicy bundle in the leaves. The plant needs full sun and and the leaves get about 3-4 inches.

By: relax

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By: wrapped in ginger leaves

wrapped in ginger leaves — Sat, 21 Jun 2008 16:37:08 +0000

[...] used for Miang Kam. In Vietnam the leaf is wrapped around ground meat and spices and grilled. …http://www.realthairecipes.com/recipes/leaf-wrapped-snack/The Knot – Homemade Bouquets: Calla Lily SheafInstead of ribbon, this contemporary calla lily [...]

By: ruth

ruth — Thu, 17 Apr 2008 12:10:11 +0000

so now i know what it’s called!
its a really wonderful snack…!!!!
gosh i really miss my times spent in thailand!
haha, and i always get abit greedy and pack in loads of ingredients!

By: cee

cee — Fri, 25 Jan 2008 01:20:30 +0000

Wandering Chopsticks -
I use a leaf which grows on the ground. It’s kind of a wandering plant, almost like a vine, but doesn’t grow up walls. It really gets around though. It doesn’t grow so tall, maybe only one foot?

This one tastes kind of bland but has a nice subtle flavor. They don’t have much flavor cooked either. I hope that helps you figure out what I’m using

/Cee

By: katy

katy — Sat, 12 Jan 2008 18:23:13 +0000

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By: Wandering Chopsticks

Wandering Chopsticks — Fri, 11 Jan 2008 06:05:17 +0000

Hey Cee,

I made these but modified the recipe a little. I omitted galangal since I hardly ever cook with it, and added tamarind and dried chilies to the sauce. I subbed Meyer lemons for the limes since they’re thin-skinned and b/c my uncle has a tree. Still yummy.

Did you actually use betel leaves (from the vine?) or wild betel leaves (from the short shrubby plant?). I used wild betel leaves, which VNese call la lot, and I was a bit disappointed that eating them raw didn’t have the same fragrance or aroma as cooking them does.