Mok

‘Mok’ is the term in Laos for a banana leaf wrap of a near infinite combinations. Typically using either banana or taro leaves, the cooking style is always either steaming, or roasting over coals.

Opening one of these is always exciting when there are so many variations out there to try. Fish, herbs, spices, or even pig brains, are common in a good Mok. And sometimes, if you don’t know all the ingredients, you’ll end up with what I call a “mystery mok.”

UNWRAPPING THESE PACKETS OF MOK, IT BECAME A SORT OF MINI-CHRISTMAS.

MOK NAW MAI, BAMBOO SHOOTS, AT KHMU VILLAGE

Many look similar on the outside, so you might have to pick a few from the grill until you get the one you actually have in mind. Some chefs use a system of toothpick placement, half-toothpicks or full. I say just buy one of everything and guarantee yourself success.

Lao style mok goes great with sticky rice. I recommend trying the one with pig brains, called MokSamong, or a gooey and warm bamboo salad, MokNaw Mai, like the one in the photo below.

There’s no food fun like a good morning Mystery Mok

Where to go: Grills selling this will pop up anywhere, and its also common at markets like the Phou Si fresh market in LuangPrabang.