Ho mok

In South-East Asian cuisine, ho mok (alternatively, 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.

Ho mok

Ho mok pla (fish ho mok) in Thailand
Type	Curry
Place of origin	Thailand[1][2]
Main ingredients	Curry, banana leaves
Cookbook: Ho mok   Media: Ho mok

Preparing Thai ho mok pla for steaming

Amok trey – Cambodian fish amok

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)