Method
- Whisk the eggs in a large bowl. Stir in spring onion, dill, cilantro, chilies, garlic, shallots, fish sauce, padaek, white pepper, salt and rice flour. Whisk until uniformly mixed.
- Soften banana leaves over a flame until pliable.
- Lay a banana leaf flat. Spoon a quarter of the egg mixture into the centre.
- Fold the leaf over the eggs to form a parcel: bring two opposite sides over, then the other two, securing with kitchen string.
- Repeat for 4 parcels. Steam in a steamer over rapidly boiling water for 15 minutes — the eggs will set into a soft custardy texture.
- Serve warm in the leaves; each diner unwraps their own parcel. Eat with sticky rice.
Common questions
Can Mok Khai be made ahead?
Mok Khai is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 20 minutes.
Is Mok Khai spicy?
Mok Khai as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Mok Khai vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Mok Khai to make at home?
Mok Khai is approachable for a home cook with basic stove skills — total time about 35 minutes, no special technique required.
Can Mok Khai be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Mok khai is the Lao banana-leaf steamed eggs — a humble dish made from pantry staples, found in every rural Lao household and at temple offerings during Boun festivals. The dill is the Lao signature; without it, the dish reads as a generic Asian steamed egg. The padaek adds a deep umami funk that Lao cooks consider essential. The dish is also vegetarian-adaptable (skip the padaek and add more soy sauce). Modern Vientiane restaurants serve mok khai as a side dish at upscale Lao meals.
