Mak Khuea Tom
Boiled Eggplant with Keto Dipping Sauce
Yes, with a tweak: ensure the accompanying Jeow (dipping sauce) is prepared without sugar or MSG. About 5g net carbs per serving, lower than 7 in 10 Lao dishes.
What it is
Soft, tender boiled eggplant, served with a vibrant and spicy Lao dipping sauce (Jeow) that is made sugar-free. A simple and nutritious keto side dish.
Key ingredients
Eggplant, water (for boiling), for Jeow: fish sauce, lime juice, chili, garlic, cilantro, sugar-free sweetener.
How to make it keto
Ensure the accompanying Jeow (dipping sauce) is prepared without sugar or MSG. Some recipes use roasted rice powder (khao khua) in dips, request omission.
Say this to the waiter (Lao)
ໝາກເຂືອຕົ້ມ ຂໍນ້ຳຈິ້ມ (ແຈ່ວ) ບໍ່ໃສ່ນ້ຳຕານ, ຜົງຊູລົດ ຫຼື ເຂົ້າຂົ້ວ.
For Mak Khuea Tom, please ensure the Jeow has no sugar, MSG, or roasted rice powder (khao khua).
Watch out for
Traditional Jeow dips often contain significant sugar. Roasted rice powder (khao khua) for thickening or flavor in dips. Eggplant itself contains moderate carbs.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Lao menuAll 161 Lao dishes ›
