Miang Lao

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

Related Recipes:

Pickled BeetCarefully rinse beet so as not to damage the skin. Break off leaves. Place beets in a saucepan and pour enough... Red Cabbage RisottoFor the red cabbage risotto, first clean the red cabbage and cut it into very fine strips. Mix salt, pepper... Venison Leg with Red Wine ShallotsFor the venison leg with red wine shallots, soak the cinnamon sticks in red wine overnight. Heat butter in a... Spelt and Wild Garlic LoafFor the spelt and wild garlic loaf, first cook the spelt rice in salted water until very soft and let cool... Beef Shank Lemongrass Skewers with Coconut SauceBeef tenderloin or beef rump, cut into 2cm cubes, ginger (nut-sized for 4 people), peeled + finely grated... Murgh Biryani (Chicken Curry with Rice)Chop and cut up the chicken pieces as desired. Halve the potatoes, dice the shallots and garlic and finely... Pickled BeetTo make the pickled beets, place the cleaned, unpeeled beets in a large pot of boiling salted water and cook... Ginger Couscous with Scallops and Lemongrass SauceIn the 16th century, half a kilo of it cost as much as a sheep. And in this country, ginger is still used... Wild Garlic Pesto SnailsFor the wild garlic pesto snails, knead the ingredients for the dough well. Then leave to rise in a bowl... Roast Wild BoarTo marinate the boar shoulder, rinse it 48 hours before roasting, dry it and place it in a large baking dish...