Miang kham mostly consists of raw fresh leaves of lolot pepper (Thai: ชะพลู, RTGS: chaphlu) or purple coraltree (Thai: ทองหลาง, RTGS: thonglang)[2] that are filled with roasted coconut shavings and the following main ingredients chopped or cut into small pieces: Miang kham is a snack food that originated in the Lao regions of Thailand, originally using pickled tea leaves (called miang in the northern Thai language).

The rice paste is spooned and wrapped together with vegetables, herbs and spices in a lolot leaf or lettuce, and served.

Alternatively, for simplicity some people choose to pre-mix some of the herbs and spices with the rice paste during the blending process.

[6] Miang can be tailored into a meal, for instance, by including grilled fish meat and Lao rice vermicelli (sen Khao poon) among the ingredients.

A variation called miang pla includes pieces of deep-fried fish in addition to the standard ingredients.

Miang Kham Bua Lhuang (lotus petals wrapped bite-size appetizer) is usually eaten with family and friends.