Tam Miang is a traditional Lao dish made by pounding lemongrass with chilies, garlic, salt, and other herbs and seasonings. The ingredients and flavors may vary from one local area to another. It is usually served with fresh vegetables.
Ingredients:
- 3 handfuls of lemongrass stalks
- 3-5 fresh chilies
- 2-3 cloves of garlic
- ¼ teaspoon salt
- ½ teaspoon seasoning powder
- ½ teaspoon sugar
- ¼ teaspoon shrimp paste
- 1-2 tablespoons fermented fish sauce (padaek)
- Lime juice or tamarind water, as desired
- 3-5 Cock Roach Berry (optional)
- Fig fruit
- Fresh herbs, as desired
- Heart Leaf Betel
- Winged Bean
- White Popinac
Instructions:
- Wash the lemongrass thoroughly and cut it into small pieces to make pounding easier.
- Put the lemongrass, chilies, and garlic into a mortar. Pound until crushed and well mixed.
- Add the salt, seasoning powder, sugar, shrimp paste, fermented fish sauce, and lime juice or tamarind water. Pound again until everything is well combined.
- Taste and adjust the flavor to your preference. The dip should have a balance of salty, spicy, sour, and fragrant flavors.
- Transfer the dip to a serving dish and enjoy it with the prepared fresh vegetables and herbs.
