Prahok is a type of fish paste that has been used in Cambodian cuisine for a very long time. It is made by fermenting the fish, and it has a strong taste. Prahok is considered as the most important ingredient in Khmer cuisine.
Where it all started
The first mention of prahok was in the Angkorian period (9th-15th centuries), and it has been made for over a thousand years. In tropical climates where it’s hard to keep food cold, people found that fermenting fish was an important way to preserve protein. What started as a way to store food has become a popular way of eating for many Cambodians.
Fabrication method
Making prahok is a lot of work. Only small freshwater fish are used, which are cleaned, gutted and heavily salted. This is both to preserve them and to start the fermentation process. The brine is then stored in big clay pots and left to ferment for several months. During this time, bacteria and enzymes break down the fish, producing the umami and spiciness that we recognise in this paste. After fermentation, the paste can be dried in the sun to make the flavors stronger.
The result is a paste with a texture ranging from lumpy to creamy, with a powerful smell and taste so strong that prahok has earned the nickname “Cambodian cheese.”
Culinary uses
Prahok is rarely eaten on its own because it is very strong in flavour. Instead, it is used to add depth, saltiness and complexity to a wide range of Cambodian dishes:
- Somlar Prahok, a spicy and tasty soup made with prahok and vegetables
- Bok lahong is a salad made with green papaya. It is seasoned with prahok, lime and chilli
- Prahok Ktis, a popular sauce made from prahok (pork liver) mixed with minced pork, coconut milk and spices. It is usually served with fresh vegetables
Sauces and dips: Prahok is often mixed with chili peppers, garlic, and lime to create spicy sauces to accompany meat and vegetables A small amount of prahok is enough, and it is an important part of many Cambodian homes. One chef said that a meal without prahok is not complete. Since a few weeks, Topaz restaurant proposes a special menu, ‘Echoes of the Mekong’ which uses Prahok combined with fine French cuisine. You can also sample some of the best Prahok dishes at the Malis restaurant.
Cultural significance
Prahok is a big part of life in Cambodia. The way it is prepared and eaten depends on the time of year and the river’s flow, especially when the fish move from the Tonlé Sap Lake to other waterways. Making prahok is often a community activity, with families getting together to prepare enough to last until the next fishing season.
Prahok is more than just a food. It shows how clever and adaptable the Cambodian people are. You can find it at festivals and family gatherings. People think that being good at making it is a sign of being a great cook. Cambodia is trying to promote its unique cuisine around the world, and prahok is a great representative of Khmer heritage and flavours.
Prahok is more than just a condiment. It is a living tradition that represents Cambodia’s history and is an important part of the country’s national identity. If you want to try something new, prahok is a great way to get to know the rich and varied world of Cambodian cuisine.
Multiple benefits
A study, published in the Aquatic Ecosystem Health & Management journal, provides valuable insights into the nutritional value and safety aspects of Prahok. Its nutrient density, including essential fatty acids and minerals, helps address nutritional deficiencies.
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