Mok kai

01 / ABOUT THE DISH

About the dish

Mok kai is a traditional dish made by wrapping chopped chicken paste and an assortment of local vegetables in banana leaves. The chicken thighs (or other parts) are seasoned and coarsely chopped, then mixed with ground kaffir lime leaves, lemongrass, shallots, galangal, and red chilis. The resulting combination is drizzled with fish sauce, molded to fit inside a banana leaf, and steamed. The mok kai are typically served hot alongside sticky rice, but they can also be placed in the freezer for later consumption. Other varieties may include black fungus, bamboo shoots, eggs, khao khua (ground roasted glutinous rice powder), galangal, coconut milk, and garlic. The ingredients used for mok kai are all very common in Lao cuisine, and as such, they can vary depending on the cook and the region.