Betel Leaf Miang Kham

Tamarind Sauce, Lemongrass, Lime, Daikon Radish, Fried Shallots, Coconut Flakes, and Toasted Peanuts

Chef Arnold Myint of International Market | Nashville

Adapted by StarChefs | May 2022

INGREDIENTS:

Tamarind Sauce:
Yield: 2 to 4 servings
2 tablespoons neutral oil
1 shallot, quartered
6 to 8 dried Thai chile peppers
½ cup tamarind concentrate
2 ounces palm sugar
2 tablespoons fish sauce

To Assemble and Serve:
Yield: 1 serving 
2 ounces thinly sliced lemongrass
2 ounces small diced lime, skin and pith included
1 ounce chiffonade makrut lime leaves
2 ounces preserved sweet daikon radish
2 ounces fried shallots
Sweetened coconut flakes, toasted
2 ounces toasted peanuts (optional)
8 to 12 betel leaves

METHOD:

For the Tamarind Sauce:
In a pot over medium-high flame, heat oil. Add shallot and sauté until fragrant. Add chile and let bloom. Add remaining ingredients with ¼ cup water. Let reduce, stirring occasionally, until the palm sugar has completely dissolved and the liquid reduces by one-third. Remove sauce from heat and let cool. Using a slotted spoon, remove shallot and chiles. Reserve.

To Assemble and Serve:
In a bowl, mix to combine lemongrass, lime, lime leaves, daikon, shallots, coconut flakes, and peanuts. Place a small spoonful of the salad on a betel leaf and top with Tamarind Sauce. Fold and eat like a lettuce wrap.

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