June 4, 2021

Making Moutsayhang – Watch and Cook-Along with Chef Donny Sirisavath

Before earning national honors from Bon Appétit and Food & Wine magazines, Chef Donny Sirisavath of Khao Noodle Shop in Dallas, TX learned to cook traditional Laotian specialties like moutsayhang from his mother.  

Moutsayhang is a crowd-pleasing sampler of shareable, healthy bites. Find these easily accessible ingredients at your local grocery chain or your local Southeast Asian or Asian market

Gather your friends and family to watch on-demand* and cook-along as Chef Donny makes moutsayhang! 

*Login to your Healthier Generation account (or create a free account) then click on the title links to access this recording.

Chef Donny's Moutsayhang

Prep Time: ~ 20 minutes 

Cooking Time: ~ 15-20 minutes 

Assembly Time: ~ 8-10 minutes 

First, gather the equipment and ingredients below: 

Cooking Equipment 

  • cooking pan (nonstick preferred) 
  • 1-2 small mini cupcake tray (nonstick preferred)  
  • spoon 
  • spatula 
  • scissors   
  • knife 
  • fork 
  • blender 
  • gloves 
  • mixing bowl 
  • cooking oil  
  • small bowl of water 


Protein Marinade 

  • 2 pounds ground pork or chicken (can sub a plant-based meat like tofu or seitan) 
  • 5 ounces yellow onion (diced) 
  • 1 ounce lemongrass (can be frozen or substitute with 1 teaspoon of lemongrass powder) 
  • 1 ounce ginger 
  • 1 ounce garlic (minced) 
  • 1 tablespoon sugar (optional) 
  • 1 teaspoon black pepper 
  • 4 tablespoon oyster sauce (can sub with mushroom stir fry sauce) 
  • ½ tablespoon salt (to taste) 
  • 1 ounce cilantro stem 


  • 2 cups steamed jasmine white rice 

Egg omelette 

  • 4 whole eggs (can substitute with egg-substitute, such as “Just Egg”) 
  • 1 tablespoon soy sauce 
  • 1 teaspoon black pepper 


TIP: Follow Chef Donny’s lead and source these special ingredients from a community garden. Learn how to start a school or community garden this summer, with our “How to Start a School Garden Toolkit”

  • 1 pack nori (unseasoned seaweed) - IMPORTANT: Nori will be used to roll the moutsayhang together. See Step 6 under “Prepare Your Ingredients.” 
  • 2 whole Persian or regular cucumber (optional, sliced thin) 
  • 1 bunch cilantro (optional, pick leaves; save stem) - TIP: Not a fan of cilantro? Swap for parsley, basil or a mixture of herbs like dill, parsley, tarragon and oregano or try these tips to preserve! 
  • 2 tablespoons black sesame seeds 



Watch Chef Donny make moutsayhang on-demand* and follow the recipe. 

*Login to your Healthier Generation account (or create a free account) then click on the title links to access this recording. 

Wash all vegetables and herbs first. Pick cilantro leaves off the stem, save stem for protein marinade. Peel garlic and onion, chop and blend garlic then onion, chop and add in cilantro stem. Then chop lemongrass and blend finely in blender. Using the end of a spoon, peel the ginger, then chop and blend. Place all blended and chopped items into mixing bowl.  

Prepare your Ingredients: 

  1. Add protein into mixing bowl with blended items. Then add wet and dry ingredients; mix thoroughly with your hands (gloves can be used while mixing it together). 

  2. Preheat oven to 365 degrees Fahrenheit (193 degrees Celsius). Take out mini cupcake tray, oil tray, using a spoon, scoop and press protein marinade into each section in tray. Fill to rim of each section and press a small indention in the middle with your finger. Cook patty for 10 minutes, then set on counter to cool off. Then, take each one out and place on a flat tray or plate. 

  3. Scoop Jasmine rice in to cooking pot. Wash and rinse rice thoroughly until water is clear. Add water back in and use the first line of your finger to measure and set in rice cooker. Scoop out some Jasmine rice into bowl, then using the same or second mini cupcake tray, mold the rice same as the moutsayhang patty. Take each one out and set on a tray. 

  1. Crack egg into mixing bowl; add soy sauce and black pepper. Using a fork or whisk, beat egg together. Warm-up cooking pan on medium high, add cooking oil and pour egg in to pan. Make sure egg is dispersed thoroughly and evenly; turn down heat to medium to not burn. Once cooked, flip the cooked egg omelet on to a cutting board. Let cool, then slice into small sliver pieces to add to the moutsayhang. 

  1. Peel cucumber and slice into quartered sizes; put off to the side. Then, using scissors, cut the nori in thin strips.* *IMPORTANT: Nori will be used to roll the moutsayhang together. See steps 6-8 below. 


Assemble your Moutsayhang: 

  1. Place rice patty down on cutting board first and sprinkle black sesame seeds around the patty.  

  1. Place the egg sliver on top of the rice patty. 

  1. Add cucumber slice. 

  1. Add a cilantro leaf. 

  1. Add the protein patty.  

  1. Place nori opposite of the patty assembly. 

  1. Place the patty assembly in the middle of the nori strip. 

  1. Wet one end of the nori and roll the whole moutsayhang together. 

  1. Repeat steps 1-8. 

  1. Plate, Serve, and Enjoy! 

Moutsayhang (Lao Musabi)

Craving more recipes for your family? Try these simple and fun Eating Healthy at Home recipes and browse the complete Kohl’s Healthy at Home library for more nutrition, physical activity, and social-emotional health resources. 

Login to your Healthier Generation account (or create a free account) then click on the title links to access this recording.

Audrey Rodriguez

Strategic Communications Manager | Alliance for a Healthier Generation