shutterstock

Mok pa

(Mok bha, ໝົກປາ)

Usually associated with Luang Prabang, steamed fish in banana leaves is a dish that combines flaked fish with sticky rice powder, fish sauce, as well as different spices and herbs such as kaffir lime leaves, chili peppers, and lemongrass. The spices are usually ground in a mortar and then incorporated with the fish and other ingredients in a mixture that is neatly wrapped inside banana leaves.

The dish can be placed in whole banana leaves or small, individual-sized parcels, and it usually comes served with rice and a dipping sauce on the side. Although various types of fish can be used, catfish is the most common choice in Laos.

Luang Prabang Province, Laos

WHERE TO EAT The best Mok pa in the world (according to food experts)

Petit Futé and 1 other food critic.

"Excellent restaurant offering typical Laotian dishes, prepared to order based on fresh produce. Mok Pa, steamed fish in a banana leaf, is a real treat."

Petit Futé and 1 other food critic.

"The dishes are tasty, well seasoned, the choice is wide and the service is fast. Among our favorites : the Mekong perch steamed in a banana leaf ( Mok Pa Nin) with white rice. Very good food at a reasonable price!"

Michelle Gross and 2 other food critics.

"Starting with dipping sauces, continuing on to laap, and finally mok pa (lemongrass-wrapped chicken skewers), this is the joy of authentic cooking in Laos."

Edgar Alan Zeta-Yap and 1 other food critic.

"The food was as delectable as the ambience. Steamed fish in dill wrapped in banana leaf, chicken stew and coconut creme brûlée to finish everything off with a sweet note."