AI-generated image
Mok het
Mok het (ໝົກເຫັດ): mushrooms, dill and egg steamed in banana-leaf parcels
Wild mushrooms pile up at Luang Prabang's Phosy market as soon as the monsoon soaks the hills, from July into September, and families wrap them up as mok het for the evening meal. Mushrooms are bruised with lemongrass, shallot, chilli and a big handful of dill, bound with beaten egg, then folded into banana leaf and steamed until set, so each parcel opens into a soft, fragrant, slightly wobbly cake. It goes on the shared tray with sticky rice, a bowl of soup and some raw greens. Cultivated oyster, shiitake or chestnut mushrooms work beautifully. A watery filling is the common pitfall: mushrooms leak juice, so salt them and squeeze them first or the egg never sets. Chef's tip: grill the steamed parcels over a flame for a few minutes at the end; the charred leaf adds a lovely smoky edge.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the filling
- 1 ⅛ lb mixed mushrooms (oyster, shiitake, chestnut)torn or sliced
- 1 tsp salt
- 2 lemongrass stalkstender part finely sliced
- 3 shallotssliced
- 2 fresh red chilliessliced
- 3 makrut lime leavesvery finely shredded
- 3 eggsbeaten
- 1 tbsp tamarior light soy sauce, which contains wheat, if you don't need it gluten free
- 1 bunch dillchopped, about 20 g
- 3 spring onionschopped
For wrapping
- 4 banana leavescut into 25 cm squares, softened over a flame
Shop this recipe on Amazon
What you'll need
Fresh ingredients (8)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Toss 1 ⅛ lb mixed mushrooms (oyster, shiitake, chestnut) with half the ½ tsp salt in a bowl and leave for 10 minutes, until they soften and release liquid. Squeeze them firmly by the handful and discard the juice.
10 minStep 2: Pound 2 lemongrass stalks, 3 shallots, 3 garlic cloves and 2 fresh red chillies in a mortar with the rest of the ½ tsp salt for 2–3 minutes, to a rough, fragrant paste.
3 minStep 3: Mix the paste into the mushrooms with 3 makrut lime leaves, then stir in 3 eggs, 1 tbsp tamari, 1 bunch dill and 3 spring onions until everything is coated and loosely bound.
Step 4: Lay two squares of 4 banana leaves crossed, shiny side up. Spoon a quarter of the filling into the centre, fold in the sides to make a parcel and secure with 8 toothpicks or kitchen string. Repeat to make 4 parcels.
Step 5: Steam the parcels over boiling water, covered, for 20 minutes, until they feel firm when pressed and any juice that seeps out is clear, not runny egg.
20 minStep 6: For a smoky finish, set the parcels on a hot griddle or over a gas flame for 2 minutes a side, until the leaf is spotted black.
4 minStep 7: Rest for 3 minutes, then open at the table and eat with sticky rice and jeow.
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 10 g
- Carbs
- 9 g
- Fat
- 6 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mok het take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of mixed mushrooms (oyster, shiitake, chestnut)?
- Aubergine, diced, same weight.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Caramelised clay-pot tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Spinach with mushrooms
A bright green, savoury puree of potato, mushrooms and fresh spinach cooked in home-made baby stock. Thick and smooth, it's a good way to get iron-rich greens into babies of 8–18 months. Serve warm; spare portions freeze well.
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican