Miang Lao

Rating: 2.80 / 5.00 (5 Votes)

Total time: 45 min



The original miang came from northern Thailand near the Burmese border, where wild tea leaves were fermented and chewed with salt. The pleasant taste was quite bitter and astringent, but had a light and pleasant anesthetic effect. In time, other ingredients – ginger, red shallots and palm sugar – were added to these dizzyingly happy rustic rolls.

You can get the salty dried beets at Chinese grocery stores.

T H E R E I T U N G Heat oil in a wok, sauté shallots and garlic until golden.

Add pork and stir to prevent sticking together.

Season with fish sauce and palm sugar, then tamarind water after 1 minute. Add in ginger, beets if desired, pepper and peanuts.

Simmer, stirring throughout, until thickened to a sticky paste. Cool. Divide and rinse leaves of mustard greens; blanch and rinse very thick leaves. Roll paste into small balls – about 2 cm ø- and wrap in mustard leaves.

Serve with:

– rice patties

– some bird’s eye chilies

– cilantro stems

– red shallot slices

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