Prahok
Prahok (/ˈprɑːhʊk/; Khmer: ប្រហុក, romanized: prâhŏk, IPA: [prɑːhok]) is a salted and fermented fish paste (usually of snakeheads) used in Cambodian cuisine as a seasoning or a condiment. 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 Cambodian cuisine, 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 wrapped in banana leaves and grilled and served with fresh green vegetables and steamed rice. | |||||||
| Alternative names | prahoc, prohok, prohoc | ||||||
|---|---|---|---|---|---|---|---|
| Place of origin | Cambodia | ||||||
| Region or state | Southeast Asia | ||||||
| Associated cuisine | Cambodia | ||||||
| Main ingredients | fermented fish | ||||||
| 125 kcal (523 kJ) | |||||||
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| Similar dishes | ngapi, bagoong, pla ra, padaek | ||||||
Prahok has a strong and distinct odor reminiscent of Limburger or ripe Camembert, which has earned it the nickname "Cambodian cheese". Prahok is usually eaten as a main course with white rice and vegetables such as yardlong beans, cucumbers, winged beans and a variety of eggplants.
Prahok is sometimes distributed as a donation to victims of flood or drought by charities and other organizations.