作法
- 大碗中將雞蛋打散，加入青蔥、蒔蘿、香菜、辣椒、蒜、紅蔥頭、魚露、padaek、白胡椒粉、鹽與米粉拌至均勻。
- 香蕉葉於明火上稍烤軟。
- 葉子攤平，中央放入四分之一的蛋液。
- 把葉子兩邊先對摺、再對摺另兩邊，棉繩綁好成包。
- 共做 4 包。蒸鍋水滾後蒸 15 分鐘——蛋會凝結成柔軟卡士達質地。
- 趁熱連葉端上，每人自行拆包。配糯米飯享用。
Common questions
Can 寮國蕉葉蒸蛋 be made ahead?
寮國蕉葉蒸蛋 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 20 minutes.
Is 寮國蕉葉蒸蛋 spicy?
寮國蕉葉蒸蛋 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 寮國蕉葉蒸蛋 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 寮國蕉葉蒸蛋 to make at home?
寮國蕉葉蒸蛋 is approachable for a home cook with basic stove skills — total time about 35 minutes, no special technique required.
Can 寮國蕉葉蒸蛋 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Mok khai 是寮國的蕉葉蒸蛋——食材樸素，但每個鄉村寮國家庭都會做，Boun 節寺廟供奉也常用。蒔蘿是寮國招牌，少了就成普通亞洲蒸蛋。padaek 帶來深沉的鮮味，寮國廚師認為不可少。也容易素食化（去掉 padaek，多加醬油）。永珍的高級寮國餐廳也作為高檔配菜上桌。
