Mok

In Laos, a 'mok' is a banana leaf wrap with nearly infinite combinations. Using either banana or taro leaves, the cooking method is always steaming or roasting over coals.

When there are so many variations to try, opening one of these is always exciting. Fish, herbs, spices, and even pig brains are common ingredients in a good Mok. And occasionally, if you don't know all of the ingredients, you'll get what can be called a "Mystery Mok." Many look similar on the outside, so you may have to pick a few from the grill until you find the one you're looking for. Some chefs employ a toothpick placement system, with half-toothpicks or full toothpicks. Just buy one of everything and you'll be set for life.

Lao style mok is delicious with sticky rice. You should definitely try the one with pig brains, Mok Samong, or the gooey and warm bamboo salad, Mok Naw Mai. There's no food fun like a good morning Mystery Mok. Grills selling this will pop up anywhere, and it's also common at markets like the Phou Si fresh market in Luang Prabang.