bamboo shoot mok (ໝົກໜໍ່ໄມ້—mok no mai)

Mok(ໝົກ) refers to steamed curry, typically wrapped in banana leaf. This bamboo shoot mok combines bamboo shoots with spices and coconut cream. Herbs and mushroom add to the flavor.

Be sure to prepare fresh bamboo shoots to remove toxins and bitterness.

The process for making bamboo shoot mok packets can be tricky. First, prepare bamboo shoot mixture. Then, prepare banana leaves by cutting them into large squares and running under warm water to soften.

Lay out banana leaves. Layer two for a more durable wrapper, shiny side down. Place some bamboo shoot mixture in the center of the layered banana leaves.

Bring two opposite edges together, then bring outside edges up until corners meet, as shown in pictures.

The open side of the bamboo leaf should be pinched flat, pointing upward. This packet can be held together with a bamboo toothpick or skewer, or it can simply be folded over and placed directly into a steamer basket. Steam about 20 minutes.

Done! Serve leaf packets full of bamboo goodness with rice and any other dishes you want.


(serves 2)

1 stalk lemongrass, finely chopped
2 shallot, sliced
4 bird’s eye chili
1 tsp salt
½ tablet palm sugar
½ cup sticky rice, cooked (optional)
1 bamboo shoot, prepared and shredded
½ cup beech mushroom or other mushroom, chopped (optional)
4 stem ngo om, chopped
½ cup coconut cream

• pound lemongrass, shallot, chili, salt, palm sugar
• add coconut cream
• add bamboo shoot, rice, mushroom, ngo om, coconut mixture
• wrap in banana leaf
• steam about 20 minutes
• serve