I N F O This version of miang is merely the basis for numerous variations. Crab meat, smoked ham, cured oysters, and beef all go well on leaves – be they “betel” leaves, bai tong lang (as on the right), and even spinach, respectively.
The sauce can be cooked several days in advance – it keeps indefinitely. All flavors should be strong on the spot, so you have to cut the most flavorful ingredients into small pieces: the lime into tiny cubes, the ginger a little bit bigger and the red shallots about 0, 5 cm pieces. I also finely chop the chilies, but others – the more daring – serve them coarsely chopped or possibly whole.
P a g e First cook the paste: Grind the ingredients one by one in a mortar to a smooth paste.
For the sauce, heat sugar with water. Once dissolved, simmer for a few minutes to thicken to syrup. Add fish sauce, then stir in paste and simmer on low heat for a few minutes until it smells like galangal. Add tamarind water, do not simmer too long or it will burn, and do not reduce too much or the sauce will harden as it cools. Remove from the heat. Taste when slightly cooled: it should taste sweet, luscious, sour and salty.
Mix remaining ingredients except for leaves. Dress with the sauce and bring to the table on the leaves.
Our tip: Use the young