The Biggest Little ‘Wow!’ You Ever Tasted.

Typhoon’s Signature Dish:
‘Those Little Spinach-Leaf Thingies.’

Typhoon! sells more miang kum than any restaurant in the world. 
 
Bo and Typhoon! introduced the region to miang kum, a classic Thai peasant dish and the most popular of all Thai miang, or “little bites.” Rarely seen in restaurants in America (or Thailand), miang kum is a dish traditionally bought from street vendors and markets, then assembled at home.
 
As one guest put it: “It’s the funnest food you can eat.”
 
The object is to mix finely cut ingredients – Thai chili, ginger, shallot, dried shrimp, peanuts, lime (with the peel still on), with toasted coconut in a spinach leaf (organic, of course).  Thais use betel leaves, which are not always available in the U.S.  Add a dollop of Bo’s miang kum sauce – the most complex of all her sauces – then fold the leaf and pop it into your mouth in one bite.
 
Ka-BOOM!  Flavors explode in your mouth.  What keeps the dish lively and fresh to the taste is the fact that you never bite into one exactly the same way twice.
 
If you have trouble remembering the name, no problem.  Most guests at Typhoon! refer to it simply as “those little spinach leaf thingies.”
 
Curiously, because Americans have responded so favorably to miang kum,  a few restaurants in Thailand have started offering the classic dish.  And because it became so popular at Typhoon!, other restaurants in the region added it to their menu, and Portland, Oregon, now ranks as the miang kum capitol of the planet.
 
Bo’s sauce remains unque, however, the gold standard of miang kum sauces.  For those guests who like to cook Thai at home, and want to add miang kum to their culinary repertoire, Bo’s sauce may be purchased at Typhoon!