Pocket Leaf Bites

Ingredients: pocket leaf, palm sugar, lemon grass, galangal, ginger, fish sauce, shallot, lime, peanut, brine shrimp, roasted coconut shaving.

Pocket Leaf Bite, known as “Miang kham” (“เมี่ยงคำ” in Thai), literally translates to 'one-bite wrap,' derived from "miang" meaning 'food wrapped in leaves' and "kham" meaning 'a bite.' It is a traditional snack originating from Southeast Asia, particularly Thailand and Laos. It was introduced to the Siamese court of King Rama V by Princess Dara Rasmi (read more of her story here).

Before being wrapped, the leaves used in miang kham are typically drizzled with palm syrup or sugar cane syrup, often infused with lemongrass, galangal, ginger, and fish sauce for added flavor.

This delectable snack has its origins in northern Thailand, where it initially featured pocket tea leaves referred to as "miang" in the northern Thai language. The dish even finds mention in the "Epic of the Verse of Foods," a book authored by King Rama II. In Thailand, the snack is commonly enjoyed with family and friends, especially in the noble and royal circle, and it has gained popularity in the Central Region of the country. It is typically savored during the rainy season when cha phlu (pocket) leaves are in abundance, as they sprout new leaves and shoots. The leaf should not be mistaken for a betel leaf, as betel leaves are toxic, even though, we chew (and spit) betel leaves with areca palm nuts and lime stone.