page_title: Ho mok
hierarchical_section_title: Ho mok
caption_attribution_description: English: Thai fish souffles in a large steamer, ready to be cooked
context_page_description: In South-East Asian cuisine, ho mok refers to the process of steam cooking a curry in banana leaves, or to the resulting dish. Thick coconut cream and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients.
  The base dish or process is locally referred to as:
  ห่อหมก in Thai
  ຫມົກ in Lao
  អាម៉ុក in Khmer
  A wide variety of ingredients can be used to prepare ho mok dishes. The main ingredient will usually give its name to the dish:
  fish – ห่อหมกปลา in Thai; ຫມົກປາ in Lao; ហហ្មុកត្រី in Khmer
  bamboo shoots – ห่อหมกหน่อไม้ in Thai; ຫມົກຫນໍ່ໄມ້ in Lao
  chicken – ห่อหมกไก่ in Thai
  tofu – ห่อหมกเต้าหู้ in Thai
  eggs – ຫມົກໄຂ່ in Lao
  algae – as in the Laotian ຫມົກໄຄ
context_section_description: In South-East Asian cuisine, ho mok (alternatively, amok, homok, or hor mok) refers to the process of steam cooking a curry in banana leaves, or to the resulting dish. Thick coconut cream and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients. 
  The base dish or process is locally referred to as:
  ห่อหมก [hɔ̀ː.mòk] in Thai
  ຫມົກ [mók] in Lao
  អាម៉ុក  [aː.mok] in Khmer
  A wide variety of ingredients can be used to prepare ho mok dishes. The main ingredient will usually give its name to the dish:
  fish – ห่อหมกปลา [hɔ̀ː.mòk plāː] in Thai; ຫມົກປາ [mók paː] in Lao; ហហ្មុកត្រី  [haː.mok trəj] in Khmer
  bamboo shoots – ห่อหมกหน่อไม้ [hɔ̀ː.mòk nɔ̀ː máːj] in Thai; ຫມົກຫນໍ່ໄມ້ [mók nɔ̄ː mâj] in Lao (often with minced meat inside)
  chicken – ห่อหมกไก่ [hɔ̀ː.mòk kàj] in Thai
  tofu – ห่อหมกเต้าหู้ [hɔ̀ː.mòk tâw.hûː] in Thai
  eggs – ຫມົກໄຂ່ [mók kʰāj] in Lao (often with minced meat inside)
  algae – as in the Laotian ຫມົກໄຄ [mók kʰáj] (with Mekong weed)
caption: Preparing Thai ho mok pla for steaming
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