Mok Kop

Mok Kop

Mok Kop (ໝົກກົບ)vor Steamed Frogs in Dok Maak Lin Mai or Lin Fah flower (ດອກໝາກເລັ່ນໄມ້) and Jeow Padek (ແຈ່ວປາແດກ), which is spicy fermented fish dipping sauce for breakfast in Pakse, Laos. The Flower is used to hold minced frogs, seasoned with herbs and spices. I was told by my relatives in Pakse that this is a regional dish for the people of the south.

Mok Kop

Mok Kop

Mok Kop

Jeow Padek

I saw these flowers on a tree in a neighbor’s backyard in Vientiane as a kid. I can recall one occasion when my friend’s mother stuffed the flowers with minced pork and bean thread noodles and various herbs and spices and steam them. When the flower turned into a long fruit, my father often ate it by grilling it on a charcoal grill. It’s quite bitter but for Tai Pakse people, they love to eat bitter things.

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