Eating Well at Thailand
That was a great meal, but last night’s dinner of miang kham (เมี่ยงคำ) surpassed all expectations. I don’t know how I have not been eating miang kham more often. Toasted coconut, peanuts, chili, ginger, lime, onion, dried shrimp, sauce, wrapped in leaves of cha plu, repeated until aforementioned ingredients are gone.
So I take the leaves, position the ingredients, fold into a pyramid of exquisite proportions and multifarious flavors, and eat. High in antioxidants and taste, I cannot recommend miang kham highly enough. Suggested drink pairing is a freshly-shaken margarita. The ultimate in Pacific fusion cuisine. And an unspeakably sensational concatenation.