Miang Savoei

Most Thai people used to know an appetizer named Miang Kham, which is made with dried shrimp, a piece of lime wrapped in a betel or cassia leaf, and topped with Miang sauce. Miang Savoie is similar to Miang Kham, although with this dish, instead of using it as a topping, Miang Savoei’s sauce is already mixed into the ingredients.

Those ingredients are shredded pork, sliced lime, sliced red onion, pepper and well-diced ginger, the amount depending on personal taste.

For the sauce’s ingredients, we use fish sauce, sugar, and lime juice, all to be mixed proportionally, afterwards being boiled down until the mixture has a sticky consistency. Then mix together with the other ingredients and add fried peanuts.

To eat, you simply place the whole concoction on to a betel or cassia leaf, or otherwise eat the mixture by itself, following up with a leaf.

This recipe originated with an old woman who was a palace cook during the reign of King Rama IV and V, and is an afternoon snack to be eaten while drinking tea.