Prahok is a type of type fermented fish paste (usually of mud fish) that can be used in Cambodian cuisine as a seasoning or a condiment (usually the later). It is usually not eaten raw and in its current form because of health issues and the unpleasant smell it makes.

Types of Prahok

Fried Prahok

Prahok jieng This type of prahok is the most favoured type. It is usually mixed with meat (usually beef or pork) and chilli it can be eaten with dips, usually vegetables like (cucumbers or eggplants) to accompany rice. Some people prefer to eat this version more dehyrated of the oil in it.

Covered Prahok

Prahok gop This type of prahok is covered with banana leaves and left to cook under a fire under pieces of rock.

Raw Prahok

Prahok chow This type of prahok can be used to make a paste with lemon grass and eaten with meat that is hard and burnt on the outside but tender on the inside.

External link

• LeisureCambodia.com (http://www.leisurecambodia.com/Leisure_Cambodia/No.10/prahok.htm) - The Story of Prahok article.