Pak-Ka-Yeng or Rice Paddy Herb (some call Finger grass) Limnophila aromatica (Lam.) Merr. For us, it’s the symbol of rainy season and especially rice planting season. The herb is naturally grown in flooded paddy fields with silent waters. It has it’s own unique smell and flavor of tinkling. Whole part of the plant can be used. It’s famous in traditional Lao food, such as bamboo shoot soup (Keng-Nor-Mai), steam fish (Mok-Pa), or fish soup (Keng-Pa). Moreover, it’s been eaten fresh as side dish with many of local Lao food.
Steam fish in a pot
Mok-Mor is all time favorite menu at our farm! Along with Pak-Ka-Yeng, it’s also known for natural fish season. The herb does goes very well with the fish dishes.
Mok-Mor (Steam fish in a pot) simple, traditional menu using the Rice Paddy Herbs. Whole part of the herb were used.
Recommend for home cooking:
Pak-ka-yeng can also be applied in all sorted of food. Such as add to stir fried chicken with or just mushrooms and soy-sauce.
Tips: in order to get the fresh fragrance and taste, herbs should be added last, before serving.