Hor mok in Thai

Hor mok, ห่อหมกhàw-mòk, is curry steamed in banana leaves.

ห่อหมก hàw-mòk

hor mok (curry steamed in banana leaves) noun

hàw low
mòk low

Low: flat and lower than your normal voice, dropping a little at the end.

Parts: ห่อhàw to wrap; parcel หมกmòk to cook covered, in leaves or embers

ห่อhàw = to wrap. In Bangkok ห่อหมกปลาhàw-mòk bplaa is a fish curry custard steamed in banana leaves.

หมก mòk

to cook wrapped in banana leaves verb in Isan dishes

mòk low

Low: flat and lower than your normal voice, dropping a little at the end.

หมกปลาmòk bplaa = fish cooked in banana leaves.

You'll hear ห่อหมกhàw-mòk in Ho Mok Huak (ห่อหมกฮวกไปฝากป้า).

How to use it

In Bangkok and the Central Plains, ห่อหมกhàw-mòk means ห่อหมกปลาhàw-mòk bplaa: fish in red curry paste, coconut milk and egg, steamed in a banana-leaf cup until it sets like a custard, then topped with thick coconut cream and shredded lime leaves. The Isan dish, ห่อหมกhàw-mòk or just หมกmòk, is simpler and has no coconut milk: fish, mushrooms, bamboo shoots or, in Lumplern's song, tadpoles are mixed with herbs, wrapped in banana leaves, ใบตองbai-dtawng, and steamed or cooked over embers.