Miang kham

This traditional Thai and Lao appetizer consists of various ingredients that are served separately and are then wrapped in wild piper leaves, which are also known as chaphlu. Standard elements include ginger, bird’s eye chili peppers, limes, roasted peanuts, shallots, toasted coconut, and tiny dried shrimps. They are all finely sliced and served on a large plate, allowing the guests to assemble their leaf-wrapped bites. The dish is traditionally served with a sweet and sour sauce that typically combines shrimp paste, sugar, tamarind, roasted coconuts, and peanuts. In Thailand, the dish is often sold as street food, usually neatly packed in bags.