''Prahok'' (; km, ប្រហុក, prâhŏk, ) is a

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quant ...

ed and fermented fish paste (usually of mudfish) used in

Cambodian cuisine Cambodian cuisine is an umbrella term for the cuisines of all ethnic groups in Cambodia, whereas Khmer cuisine ( km, សិល្បៈធ្វើម្ហូបខ្មែរ; ) refers specifically to the more than thousand years old culi ...

as a

seasoning Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour. General meaning Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". ...

or a

condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separat ...

. It originated as a way of preserving fish during the months when fresh fish was not available in abundant supply. Because of its saltiness and strong flavor, it was used as an addition to many meals in

, such as soups and sauces. A Cambodian saying goes, "No ''prahok'', no salt", referring to a dish that is of poor flavor or bland thus highlighting its essentiality in Cambodian cuisine. ''Prahok'' has a strong and distinct smell, earning the nickname "Cambodian cheese". Prahok is usually eaten as a main course with

white rice White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. After milling ( hulling), t ...

and vegetables such as yardlong beans, cucumbers, winged beans and Thai eggplant. ''Prahok'' is sometimes distributed as a donation to victims of flood or drought by charities and other organizations. It can be eaten cooked or fried, but is usually not eaten raw because of health issues (raw prahok cannot be stored long due to spoilage if not consumed in a short period) and the unpleasant smell it has.

Varieties and production

''Prahok'' is made with various fish and methods of fermentation. Fish used include mudfish (''

Channa ''Channa'' is a genus of predatory fish in the family Channidae, commonly known as snakeheads, native to freshwater habitats in Asia. This genus contains about 50 scientifically described species. The genus has a wide natural distribution extend ...

'' spp.) and moonlight gourami (''

Trichogaster microlepis The moonlight gourami (''Trichopodus microlepis''), also known as the moonbeam gourami, is a labyrinth fish of the family Osphronemidae native to Indochina. This peaceful species is a popular aquarium fish. Description An adult moonlight gour ...

''). One noted variety made with a gourami species is called ''Prahok Kanthara'' and is attributed to a Laotian style of preparation. ''Prahok'' is obtained by crushing or grinding fresh fish after de-scaling, gutting and cleaning them. They can be crushed underfoot, like wine grapes, or processed by a machine. After the fish is crushed, it is left in the sun for a full day, then salted. The ''prahok'' is fermented in large clay jars covered with a lid made of woven bamboo strips. Afterwards, the prahok can be eaten just after 20 days of fermentation, but the best quality prahok is left to ferment for up to three years. ''Prahok'' is also produced in Vietnam and imported for Cambodian diaspora in the United States.

''Prahok'' dishes

''Prahok'' can be prepared and served in several different ways. Below are dishes where prahok is the main component.

Fried ''prahok''

''Prahok chien'' ( ) It is usually mixed with meat (usually beef or pork) and chilli peppers. It can also be eaten as a dip, accompanied by vegetables like cucumbers or eggplants, and rice.

Covered ''prahok''

''Prahok kab'' ( ) or ''prahok ang'' ( ), types of ''prahok'' that are covered with banana leaves and left to cook under pieces of rock beneath a fire or over the coals.

Raw ''prahok''

''Prahok chhau'' ( ) is a type of ''prahok'' can be used to make a paste with lemon grass, lime juice, fresh

peppers Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...

, and

eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mo ...

eaten with (usually cooked rare) beef steak. Also, this is the type of ''prahok'' preferably used as a dipping paste for vegetables and fruits.

References

External links

* Ly Vanna and Moul Jet (March 2002)
The Story of Prahok
Leisure Cambodia (Volume 2, No. 3) * Suy Se (January 19, 2007)
Got fish? It's Prahok season in Cambodia
ThingsAsian {{portal bar, Food Cambodian cuisine Fish sauces Umami enhancers Food paste