mok pa (steamed fish in banana leaf)
Mok pa is a traditional Lao dish featuring seasoned fish mixed with herbs and spices, wrapped in banana leaves, and steamed to perfection. The dish highlights the delicate flavors of fresh fish combined with aromatic herbs, reflecting the importance of river fish and natural ingredients in Lao cuisine. It is often enjoyed during family gatherings and festivals, symbolizing communal harmony and respect for nature.
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Ingredients
- 300 grams
- 2 stalks
- 3 leaves
- 3 cloves
- 2 medium
- 1/4 cup
- 2 tablespoons
- 1 piece
- 4 large pieces
Where this dish lives in the atlas
Dishes can belong to more than one culinary culture. These claims show origin, variation, diaspora, influence, or contested relationships when the atlas has source-backed context.
- OriginPrimary displayUncited · medium confidence
Lao
Backfilled from legacy dishes.culture_id during Phase 0B research-ingest foundation.
Last updated 4/1/2026
Originating from the Mekong River region, mok pa evolved as a practical and flavorful way to cook fresh river fish using locally available banana leaves, a technique passed down through generations in Lao culture.
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