Rona Yuthasastrakosol wrote:
>
> A Thai version is called miang kam (or other assorted spellings). It's
> often shrimp, tiny diced lime (with the rind still on), toasted coconut,
> roasted peanuts, chiles, and something else I'm forgetting. You put a bit
> of each on your piece of lettuce (traditionally it's some kind of
> leaf--betel leaf? and sometimes you'll find spinach in place of that), add a
> bit of sauce, roll and eat. It's bite-sized, too. I much prefer miang kam
> to any other country's version.
>
Ginger (at least here). Oh yum, and I quite agree.

--
Jean B.