Miang Kam

From the book Comfort Me with Apples by Ruth Reichl

Introduction

This dish comes from a recipe given to me by a wonderful Thai chef named Boonchoo Pholatawarna. It’s street food, the sort of thing that is sold in every Thai market.

Ingredients

Syrup

Packets

Steps

1. Whisk together the water and sugar in a heavy small saucepan and boil, stirring occasionally, until reduced to ½ cup, about 5 minutes. Remove the pan from the heat and stir in the fish sauce, ginger, peanuts, and coconut. Transfer to a serving bowl.
2. Arrange all the remaining ingredients in separate mounds on one platter.
3. To eat, each diner fills a lettuce leaf with some of each condiment, then squeezes lime juice over it and drizzles it with the syrup before folding the leaf over the filling to form a neat little bundle.

Notes

Culinate editor’s notes: Tiny dried shrimp are available at any Asian grocery store. You can also use small or medium-sized spinach leaves instead of butter lettuce.

This content is from the book Comfort Me with Apples by Ruth Reichl.