Miang Kam is often sold as a street food in Thailand in an interesting form. The vendor places four or five ingredients in the leaf, a dollop of sauce, and then wraps up the bundle and skewers it onto a stick – Miang Kam on a Stick!
The leaf used for making miang kam in Thailand is bai cha plu ("wild pepper leaves") and is much tougher than spinach. Be careful: this leaf is often erroneously called "betel leaf," which is bai plu. When purchasing it (especially from online vendors) make sure that you are purchasing bai cha plu, which the vendor may erroneously describe as "betel leaf." (See Kasma's blog entry: Miang Kam uses Bai Cha Plu NOT Betel Leaf (Bai Plu)