Mokpa (Laos)


Often associated with Luang Prabang, it is a dish that combines steamed fish in banana leaves, diced fish with glutinous rice powder, fish sauce, as well as different spices and herbs such as lime leaves, cayenne pepper, and lemongrass. Spices are usually ground in a mortar and then combined with fish and other ingredients in a mixture neatly wrapped inside banana leaves.

The dish can be placed in whole banana leaves or in small, individually sized packets and is usually served with rice and dipping sauce on the side. Although a variety of fish species can be used, catfish is the most common choice in Laos.

ENJOY YOUR MEAL

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