icon Mieng Kham (Stuffed Betel Leaves)

Mieng Kham is a fun snack, if a bit unorthodox. It involves wrapped betel leaves stuffed with nuts, dried shrimp, shallots, lemon and a tasty sauce. Baby spinach, lettuce or a similar broad-leaf vegetable will do as well, as betel leaves may be carcinogenic.

Stuffed Leaves

  • 24 wild betel leaves, lettuce or baby spinach
  • 1/4 cup dried shrimp
  • 1/4 cup walnuts or peanuts, roasted and chopped
  • 1/4 cup shallots, chopped
  • 1/2 lemon, quartered and thinly sliced
  • 1/2 cup shredded coconut, unsweetened, toasted
  • 1 large ginger, finely julienned


  • 1 shallot, finely minced
  • 1 cup water
  • 2 tbsp brown sugar
  • 2 tsp fish sauce
  • 1/4 cup shredded coconut, unsweetened, toasted
  • 1 tbsp tamarind pulp
  • 1 tsp dried chili pepper


  1. Toast all of the shredded coconut on medium heat until golden. Measure 1/2 cup and place in a small serving bowl. Save the remaining 1/4 cup for the sauce.
  2. Toast the walnuts or peanuts in the pan. Roughly chop the nuts and place in another small serving bowl.
  3. Peel and finely julienne the ginger. Place in third small serving bowl.
  4. Finely chop 1/4 cup shallots. Place in fourth small serving bowl.
  5. Quarter and thinly slice half the lemon. Place in fifth small serving bowl.
  6. Add the dried shrimp to a sixth small serving bowl.
  7. In a small saucepan on medium-low heat, add 1 cup water, 1 finely minced shallot, 2 tbsp brown sugar, 2 tsp fish sauce, 1/4 cup shredded toasted coconut, 1 tbsp tamarind pulp, and 1 tsp dried chili pepper. Stir until ingredients are mixed and sauce has thickened to your liking. Taste and adjust if necessary. Spoon sauce into a serving bowl.

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Last updated: November 1, 2010