Mok hed(ໝົກເຫັດ) is Lao-style steamed, wrapped mushroom. Banana leaf, herbs, and spices imbue mok hed with Lao jungle flavor; rice adds texture; and steaming keeps everything juicy.

Pound spices until smooth, then mix in chopped herbs and mushroom. Place the mixture in the center of a large banana leaf. Fresh leaves tend to be softer and more flexible; warming the leaves briefly over fire helps make them more pliable. Layer leaves to prevent leaking.

Wrap by folding two opposite sides so they come around the mushroom mixture and hold them together in the center. Bring up the each remaining side so the corners overlap the edges already together. Place a bamboo pin through the leaf to hold it in place or otherwise secure; sometimes the lid of the steamer basket can hold it closed. Steam the packet and serve mok hed with sticky rice.

Recipe

Ingredients

• 2 clove garlic, peeled
• 1 shallot, peeled and sliced
• 2 bird eye chili
• ¼ tsp salt
• 1 lemongrass core, finely sliced
• 1 tbsp piece galangal
• 1 tbsp toasted rice powder
• rice paddy herb[ngo om], chopped
• 2 cup beech mushroom or oyster mushroom or combination, chopped
• 4 kaffir lime leaf, stem removed and finely sliced
• 1 lime juice (optional)

Method

• pound garlic, shallot, chili, salt, lemongrass, galangal
• mix in toasted rice powder, rice paddy herb, mushroom, kaffir lime leaf
• place mixture on banana leaves
• wrap
• steam 20-30 minutes
• garnish with lime juice (optional)
• serve