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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":440,"ingredients":450,"instructions":503,"pronunciation":527,"substitutions":528,"slug":541,"title":542,"shortTitle":543,"nativeName":544,"romanized":545,"countrySlug":546,"region":547,"baseServings":460,"prepMinutes":548,"cookMinutes":548,"difficulty":549,"course":550,"diet":552,"mainIngredients":556,"images":557,"keywords":567,"publishedAt":573,"updatedAt":573,"authorSlug":574,"summary":575,"localeSlug":541,"alternates":576},[394,397,400,403,406],{"answer":395,"question":396},"In Laos it is river fish such as snakehead, catfish or tilapia. Outside Southeast Asia, any firm white fish that holds its shape works well: cod, haddock, pollock, hake or basa. Avoid thin, delicate fillets like sole, which disintegrate into the filling during steaming, and avoid oily fish like mackerel, whose flavour fights the dill.","What fish should I use for mok pa?",{"answer":398,"question":399},"Yes. Foil parcels or small heatproof bowls covered tightly with foil both work, and the fish cooks identically. What you lose is the aroma the leaf releases as it heats, a faint smoky, tea-like perfume that scents the filling. Frozen banana leaves are cheap at Asian grocers and worth buying if you can.","Can I make mok pa without banana leaves?",{"answer":401,"question":402},"Usually one of three causes: the steamer was boiling too hard and forced condensation into the parcel, the fish released liquid because it was previously frozen and not patted dry, or there was not enough toasted rice powder and egg to bind it. Keep the water at a gentle boil, dry the fish well, and let the parcels rest before opening.","Why does my mok pa come out watery?",{"answer":404,"question":405},"Both are steamed fish parcels from the same regional tradition, but Thai ho mok is built on coconut cream and red curry paste, setting into a rich savoury custard. Lao mok pa uses no coconut at all and leans on dill, spring onion, lemongrass and fermented fish sauce, so it tastes lighter, greener and considerably more herbal.","What is the difference between mok pa and Thai ho mok?",{"answer":407,"question":408},"Yes, and it is one of the clearest markers of Lao food. Fresh dill, known as phak sii, is used generously in steamed fish, stews and soups across Laos, in quantities closer to a leafy vegetable than a herb garnish. Neighbouring Thai cooking uses it far more sparingly outside the Lao-speaking northeast.","Is dill really traditional in Lao cooking?",[410,411,412,413,414,415],"Soften banana leaves before folding: pass them over a flame or dip in boiling water for a few seconds until they turn glossy and pliable, or they will split at every crease.","Cut the fish into 3 cm chunks rather than mincing it. Chunks keep some bite and stop the filling turning into a paste.","Chop the dill roughly and use far more than feels sensible — a full large bunch for 600 g of fish is correct, not a typo.","Pound lemongrass and galangal in a mortar until fibrous and fragrant; a blender chops them into gritty splinters that stay sharp in the finished parcel.","Steam over a steady, gentle boil. A violent boil forces water into the parcel and the filling ends up soupy.","Let the parcels sit five minutes after steaming before opening, so the filling firms up and holds together when spooned out.","🐟","Mok pa is a steamed parcel, not a stew: chunks of freshwater fish are mixed raw with pounded lemongrass, galangal, shallot and chile, then loaded with fresh dill and spring onion, bound lightly with toasted sticky rice powder and egg, wrapped in banana leaf and steamed for around half an hour. What comes out is soft and slightly custardy, intensely aromatic from the leaf, and cleanly savoury rather than rich — there is no coconut milk and no oil in the traditional version. The dill is the giveaway. No Thai steamed fish uses it in this quantity, and its grassy, faintly aniseed note against river fish is one of the most recognisably Lao flavour combinations there is.","Laos is landlocked, so its fish come from the Mekong and its tributaries — snakehead, catfish, carp, tilapia — and the cooking reflects that. River fish are muddier and bonier than sea fish, and steaming them tightly with strong aromatics is a practical answer to both problems: the lemongrass and galangal scrub the muddiness, and the parcel holds everything together so small bones can be picked out as you eat rather than hunted for on a plate.\n\nThe technique is older than any national cuisine. Wrapping food in leaves and cooking it in embers or steam is one of the oldest methods in mainland Southeast Asia, requiring no pot, no oil and almost no fuel, and it survives across the region under different names — mok in Laos, ho mok in Thailand, amok in Cambodia, pepes in Indonesia. The Lao version stayed the leanest of the group. Where Thai ho mok is thickened with coconut cream into something close to a savoury custard and Cambodian amok is richer still, mok pa keeps the coconut out and lets dill, spring onion and fermented fish sauce carry it. Whether that is conservatism or confidence depends on who you ask.\n\nAt home the parcels are made in batches, tied with strips of the leaf itself or with bamboo skewers, and stacked in a bamboo steamer over the same pot that is cooking the sticky rice — one fire, two dishes. They are opened at the table, which is half the point: the trapped steam carries the smell of scorched leaf and dill across the room. Mok is also made with chicken, with river weed, with eggs, with mushrooms and, in a version some Lao cooks consider the best of all, with fish eggs. If you cannot find banana leaf, foil works and nobody starves, but you lose the faint tea-like perfume the leaf gives up as it heats, which is a real loss rather than a purist quibble.","Steamed parcels keep 2 days in the fridge still wrapped, and reheat well: return them to the steamer for 6–8 minutes, or microwave in the leaf for about 90 seconds. The uncooked filling can be mixed and refrigerated for a few hours before wrapping, but no longer, because the salt in the fish sauce starts to cure the fish and the texture goes firm and slightly rubbery. Freezing raw parcels works better than freezing cooked ones — steam from frozen, adding around 10 minutes.",[421,422,423,424],"Keeps the traditional Lao ratio — no coconut milk, so the dill and river fish stay in the foreground.","Pounds the aromatics into a rough paste rather than blitzing them, which keeps the lemongrass fibrous and fragrant instead of bitter.","Uses egg and toasted rice powder together, so the parcel sets softly instead of weeping liquid.","Gives a workable foil method with an honest account of what you give up.",[426,427,428,429],"Mortar and pestle","Steamer with a lid","Kitchen string or bamboo skewers","Tongs for softening the leaves over a flame",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},8,9,2,950,32,250,[438,439],"A basket of sticky rice — the parcel is a dipping dish as much as a main","A charred chili dip and a plate of raw cucumber and lettuce",[441,444,447],{"name":442,"description":443},"Mok gai","The same paste and wrapping method with chicken thigh instead of fish, steamed a little longer since chicken needs more time to cook through.",{"name":445,"description":446},"Mok khai pa","Made with fish roe rather than fillet, which sets firmer and richer inside the parcel. Prized in Mekong towns during the season.",{"name":448,"description":449},"Mok het","A vegetarian parcel of mixed mushrooms, dill and egg. Use soy sauce and a pinch of salt in place of fish sauce for a fully meat-free version.",[451,456,459,462,466,469,473,479,483,487,490,494,497,499],{"qty":433,"ref":452,"name":453,"unit":454,"group":455},"lemongrass","lemongrass stalks, tender inner part only, thinly sliced","piece","For the paste",{"qty":457,"name":458,"unit":454,"group":455},3,"thin slices of galangal",{"qty":460,"name":461,"unit":454,"group":455},4,"shallots, peeled and halved",{"qty":460,"ref":463,"name":464,"unit":465,"group":455},"garlic","garlic cloves","clove",{"qty":457,"ref":467,"name":468,"unit":454,"group":455},"thai-chili","bird's eye chiles, or fewer to taste",{"qty":470,"name":471,"unit":472,"group":455},1,"fine salt","tsp",{"qty":474,"ref":475,"name":476,"unit":477,"group":478},600,"white-fish","firm white or freshwater fish fillet, in 3 cm chunks","g","For the filling",{"qty":433,"ref":480,"name":481,"unit":482,"group":478},"fish-sauce","fish sauce","tbsp",{"qty":433,"ref":484,"name":485,"note":486,"unit":482,"group":478},"sticky-rice","toasted sticky rice powder","toast raw grains until golden, then grind coarse",{"qty":470,"ref":488,"name":489,"unit":454,"group":478},"eggs","egg, beaten",{"qty":470,"ref":491,"name":492,"unit":493,"group":478},"dill","fresh dill, roughly chopped — a large bunch","cup",{"qty":460,"ref":495,"name":496,"unit":454,"group":478},"scallions","spring onions, cut in 2 cm lengths",{"qty":457,"name":498,"unit":454,"group":478,"optional":8},"makrut lime leaves, very finely shredded",{"qty":431,"name":500,"note":501,"unit":454,"group":502},"banana leaf squares, about 25 cm","or foil — see substitutions","For wrapping",[504,509,512,515,519,524],{"tip":505,"text":506,"title":507,"timerSeconds":508},"Salt at the start gives the pestle grip and speeds the whole job up.","Pound the lemongrass, galangal, shallots, garlic, chiles and salt in a mortar, working in that order and adding each ingredient once the last has broken down. Stop when you have a rough, fibrous paste rather than a smooth purée — about 5 minutes of steady work.","Pound the aromatic paste",300,{"text":510,"title":511},"Wipe the banana leaf squares and pass each one briefly over a gas flame or dip it in boiling water until it darkens, turns glossy and goes limp. Pat dry — a stiff leaf splits the moment you fold it.","Soften the leaves",{"text":513,"title":514},"Toss the fish chunks with the paste and fish sauce until evenly coated, then fold in the toasted rice powder and beaten egg. Add the dill, spring onion and lime leaf last and mix gently so the fish stays in pieces.","Mix the filling",{"tip":516,"text":517,"title":518},"Double-leafing prevents leaks; if one sheet tears, the second still holds.","Lay two leaf squares crosswise, spoon a quarter of the filling into the centre, then fold the sides over the top and the ends underneath to make a tight rectangular packet. Secure with string or a skewer pushed through the seam. Repeat to make four parcels.","Wrap the parcels",{"tip":520,"text":521,"title":522,"timerSeconds":523},"Top up the steamer water halfway so it never runs dry.","Stack the parcels seam-side up in a steamer over a gentle, steady boil, cover and steam for 30 minutes, until the packets smell strongly of scorched leaf and dill and the filling feels set when pressed through the leaf.","Steam",1800,{"text":525,"title":526},"Let the parcels sit for 5 minutes off the heat so the filling firms up. Bring them out closed and cut them open in front of whoever is eating — the burst of trapped steam is part of the dish. Serve with sticky rice.","Rest, then open at the table","mohk pah",[529,533,537],{"note":530,"swap":531,"original":532},"The parcel works mechanically but loses the leaf aroma, which is a genuine part of the dish. Frozen banana leaves from Asian grocers thaw in minutes and cost very little.","Aluminium foil, or foil lined with baking paper","Banana leaf",{"note":534,"swap":535,"original":536},"Sea fish is cleaner tasting and needs slightly less lemongrass; reduce the galangal a little so it does not overwhelm.","Cod, haddock, pollock or any firm white sea fish","Freshwater fish (snakehead, catfish, tilapia)",{"note":538,"swap":539,"original":540},"Not identical — galangal is sharper and more piney — but the combination gets you closer than ginger alone.","Fresh ginger plus a strip of lime zest","Galangal","mok-pa","Mok Pa (Lao Steamed Fish in Banana Leaf)","Mok Pa","ໝົກປາ","Mok pa","laos","Mekong river provinces",30,"medium",[551],"main",[553,554,555],"dairy-free","gluten-free","pescatarian",[475,491,452,484,480],[558,561,563,565],{"alt":559,"src":560},"Opened banana leaf parcel of Lao steamed fish with dill, spring onion and chile beside a basket of sticky rice","\u002Fimages\u002Frecipes\u002Fmok-pa\u002Fhero.jpg",{"alt":559,"src":562},"\u002Fimages\u002Frecipes\u002Fmok-pa\u002Fhero-16x9.jpg",{"alt":559,"src":564},"\u002Fimages\u002Frecipes\u002Fmok-pa\u002Fhero-4x3.jpg",{"alt":559,"src":566},"\u002Fimages\u002Frecipes\u002Fmok-pa\u002Fhero-1x1.jpg",[568,569,570,571,491,452,572],"mok pa","steamed fish","banana leaf","lao","river fish","2026-08-20","dishroute-kitchen","River fish tossed with lemongrass, dill, chile and toasted rice powder, sealed in a banana leaf parcel and steamed until it sets into a fragrant, custardy bundle.",{"en":577},"\u002Frecipe\u002Fmok-pa",{"items":579,"total":865,"page":470,"limit":866,"hasMore":867},[580,615,649,677,709,739,749,778,809,838],{"slug":581,"title":582,"shortTitle":583,"nativeName":584,"romanized":585,"countrySlug":546,"region":586,"baseServings":587,"prepMinutes":588,"cookMinutes":589,"difficulty":590,"course":591,"diet":594,"mainIngredients":595,"images":598,"keywords":608,"publishedAt":573,"updatedAt":573,"authorSlug":574},"jeow-mak-len","Jeow Mak Len (Lao Roasted Tomato Chili Dip)","Jeow Mak Len","ແຈ່ວໝາກເລັ່ນ","Jaew mak len","Nationwide",6,5,15,"easy",[592,593],"sauce","appetizer",[553,554],[596,463,467,480,597],"tomato","cilantro",[599,602,604,606],{"alt":600,"src":601},"Bowl of smoky Lao roasted tomato chili dip flecked with charred skin, coriander and chile beside sticky rice","\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero.jpg",{"alt":600,"src":603},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-16x9.jpg",{"alt":600,"src":605},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-4x3.jpg",{"alt":600,"src":607},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-1x1.jpg",[609,610,611,612,613,614],"jeow mak len","lao chili dip","roasted tomato dip","jaew","sticky rice dip","charred tomato",{"slug":616,"title":617,"shortTitle":618,"nativeName":619,"romanized":620,"countrySlug":546,"region":621,"baseServings":460,"prepMinutes":622,"cookMinutes":623,"restMinutes":589,"difficulty":624,"course":625,"diet":627,"mainIngredients":628,"images":632,"keywords":642,"publishedAt":573,"updatedAt":573,"authorSlug":574},"khao-piak-sen","Khao Piak Sen (Lao Hand-Cut Rice Noodle Chicken Soup)","Khao Piak Sen","ເຂົ້າປຽກເສັ້ນ","Khao piak sen","Vientiane",45,75,"hard",[626,551],"soup",[553,554],[629,630,463,631,597],"chicken","tapioca-starch","lime",[633,636,638,640],{"alt":634,"src":635},"Bowl of Lao khao piak sen with thick hand-cut rice noodles, shredded chicken, fried garlic and spring onion","\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero.jpg",{"alt":634,"src":637},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-16x9.jpg",{"alt":634,"src":639},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-4x3.jpg",{"alt":634,"src":641},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-1x1.jpg",[643,644,645,646,647,648],"khao piak sen","lao noodle soup","hand-cut noodles","tapioca noodles","chicken soup","lao breakfast",{"slug":650,"title":651,"shortTitle":652,"nativeName":653,"romanized":654,"countrySlug":546,"region":621,"baseServings":460,"prepMinutes":655,"cookMinutes":656,"difficulty":549,"course":657,"diet":658,"mainIngredients":659,"images":662,"keywords":672,"publishedAt":573,"updatedAt":573,"authorSlug":574},"khao-poon","Khao Poon (Lao Coconut Curry Rice Vermicelli)","Khao Poon","ເຂົ້າປຸ້ນ","Khao poun",35,40,[551],[553,554],[660,661,629,452,631],"rice-noodles","coconut-milk",[663,666,668,670],{"alt":664,"src":665},"Bowl of Lao khao poon with rice vermicelli, red coconut curry broth, shredded cabbage, banana flower and herbs","\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-4x3.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-1x1.jpg",[673,644,674,675,676,571],"khao poon","coconut curry","rice vermicelli","banana flower",{"slug":678,"title":679,"shortTitle":680,"nativeName":681,"romanized":682,"countrySlug":546,"region":586,"baseServings":431,"prepMinutes":656,"cookMinutes":683,"restMinutes":684,"difficulty":549,"course":685,"diet":688,"mainIngredients":691,"images":693,"keywords":703,"publishedAt":573,"updatedAt":573,"authorSlug":574},"khao-tom-mat","Khao Tom Mat (Lao Banana Sticky Rice Parcels)","Khao Tom Mat","ເຂົ້າຕົ້ມມັດ","Khao tom mat",70,240,[686,687],"dessert","snack",[689,690,554,553],"vegetarian","vegan",[484,661,692],"banana",[694,697,699,701],{"alt":695,"src":696},"Lao banana leaf parcels of coconut sticky rice, one unwrapped to show glossy rice around a piece of banana","\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero.jpg",{"alt":695,"src":698},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-16x9.jpg",{"alt":695,"src":700},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-4x3.jpg",{"alt":695,"src":702},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-1x1.jpg",[704,705,570,706,707,708],"khao tom mat","sticky rice parcels","lao dessert","coconut sticky rice","steamed rice cake",{"slug":710,"title":711,"shortTitle":712,"nativeName":713,"romanized":714,"countrySlug":546,"region":586,"baseServings":460,"prepMinutes":715,"cookMinutes":716,"difficulty":590,"course":717,"diet":718,"mainIngredients":719,"images":722,"keywords":732,"publishedAt":573,"updatedAt":573,"authorSlug":574},"lao-larb","Lao Larb (Minced Meat Salad with Toasted Rice Powder)","Lao Larb","ລາບ","Laap",20,12,[551],[553,554],[720,484,721,631,480],"ground-pork","mint",[723,726,728,730],{"alt":724,"src":725},"Lao pork larb in a bowl with mint, coriander, sliced shallots and toasted rice powder, sticky rice basket beside it","\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero.jpg",{"alt":724,"src":727},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-16x9.jpg",{"alt":724,"src":729},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-4x3.jpg",{"alt":724,"src":731},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-1x1.jpg",[733,734,571,735,736,737,738],"larb","laap","minced pork salad","toasted rice powder","sticky rice","herb salad",{"slug":541,"title":542,"shortTitle":543,"nativeName":544,"romanized":545,"countrySlug":546,"region":547,"baseServings":460,"prepMinutes":548,"cookMinutes":548,"difficulty":549,"course":740,"diet":741,"mainIngredients":742,"images":743,"keywords":748,"publishedAt":573,"updatedAt":573,"authorSlug":574},[551],[553,554,555],[475,491,452,484,480],[744,745,746,747],{"alt":559,"src":560},{"alt":559,"src":562},{"alt":559,"src":564},{"alt":559,"src":566},[568,569,570,571,491,452,572],{"slug":750,"title":751,"shortTitle":752,"nativeName":753,"romanized":754,"countrySlug":546,"region":621,"baseServings":460,"prepMinutes":548,"cookMinutes":755,"restMinutes":715,"difficulty":549,"course":756,"diet":757,"mainIngredients":758,"images":762,"keywords":772,"publishedAt":573,"updatedAt":573,"authorSlug":574},"nam-khao","Nam Khao (Lao Crispy Rice Salad with Fermented Pork)","Nam Khao","ແໜມເຂົ້າ","Naem khao",25,[593,551],[553],[759,720,760,631,761],"jasmine-rice","peanuts","curry-paste",[763,766,768,770],{"alt":764,"src":765},"Lao crispy rice salad with shattered fried rice, shredded fermented pork, peanuts and herbs beside lettuce leaves","\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero.jpg",{"alt":764,"src":767},"\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero-16x9.jpg",{"alt":764,"src":769},"\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero-4x3.jpg",{"alt":764,"src":771},"\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero-1x1.jpg",[773,774,775,776,571,777],"nam khao","crispy rice salad","fermented pork","naem khao","fried rice balls",{"slug":779,"title":780,"shortTitle":781,"nativeName":782,"romanized":783,"countrySlug":546,"region":784,"baseServings":460,"prepMinutes":548,"cookMinutes":785,"difficulty":549,"course":786,"diet":787,"mainIngredients":788,"images":792,"keywords":802,"publishedAt":573,"updatedAt":573,"authorSlug":574},"or-lam","Or Lam (Luang Prabang Herb and 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