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
Food energy (per serving)
125 kcal (523 kJ)
Nutritional value (per serving)
Protein
32 g
Fat
24 g
Carbohydrate
43 g
Similar dishes
ngapi, bagoong, pla ra, padaek
Media: Prahok
This article contains Khmer text. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Khmer script.
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 has a strong and distinct odor reminiscent of Limburger or ripe Camembert,[1] which has earned it the nickname "Cambodian cheese".[2][3]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.
^De Monteiro, Longteine; Neustadt, Katherine (1998). The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant. Houghton Mifflin Harcourt. p. 301. ISBN 0395892538. Its smell has earned it the nickname "Cambodian cheese" in The Elephant Walk kitchen, and its odor is reminiscent of Limburger or ripe Camembert.
^"Prahok, the Cambodian cheese". Lily's Secret Garden. 16 November 2019. Retrieved 12 November 2020.
^Higginbottom, Justin (22 November 2018). "Rotting Fish Odor — What's Not to Love About This Spicy Cambodian Paste?". OZY. Retrieved 12 November 2020.
or other symbols instead of Khmer script. Prahok (/ˈprɑːhʊk/; Khmer: ប្រហុក, romanized: prâhŏk, IPA: [prɑːhok]) is a salted and fermented fish paste (usually...
cream is added. Sometimes fish sauce is used to replace prahok, while others argue that without prahok it's not num banhchok Siem Reap. Num banhchok samlor...
notably Malay belacan and Thai kapi and pla ra, Lao padaek, and Khmer prahok. Ngapi is a compound word in the Burmese language, literally meaning "pressed...
cooked in stews. One of the most popular Cambodian steak sauces known as tuk prahok is made with the green-white variety (Khmer: ត្រប់ស្រួយ, romanized: trob...
onion, chile, and coriander Pico De Gallo Pimento cheese Prahok ktis, a sauce made with prahok, minced pork, kroeung, and coconut cream eaten with fresh...
the artist's Leang Seckon's house have also become a tourist attraction. Prahok made by the villages in Siem Reap is often regarded as the best in the country...
with beef tenderloin, yellow kroeung, water spinach, fish sauce and/or prahok, as well as green beans, and eggplants. Samlor machu kroeung sach chrouk...
Cambodia, fish sauce is called tik trei (Khmer: ទឹកត្រី, tœ̆k trei). Just like prahok, it is believed to date back to the pre-Angkorean era. Industrially fish...
person or 2 ounces per day per person. Some of the fish can be made into prahok for longer storage. The cuisine of Cambodia contains tropical fruits, soups...
one of Cambodia's national dishes. Samlar kako consists of green kroeung, prahok, roasted ground rice, catfish, pork or chicken, vegetables, fruits and herbs...
cinnamon, galangal and turmeric. Prahok can also be added depending on the dish to be made. A version with prahok, minus the cinnamon, is called teuk...
and is a common recipe. It is often used with the fermented salted fish prahok. In Philippine cuisine, it is called tausi in Cebuano and Tagalog, both...
International Cooperation Prak Sokhonn listed prahok, fish amok, pomelo salad, samlor kako, samlor ktis, prahok ktis and num banhchok as some of the Khmer...
Padaek is used in many Lao dishes, most notably tam maak hoong. Food portal Prahok – Cambodian salted and fermented fish paste Pla ra – Southeast Asian fermented...
of Provençal cuisine. Pissaladière. Pissaladière. Anchoïade (variante). Prahok Larousse Gastronomique List of fish sauces Benvenuto, Alex. Les cuisines...
Traditional Lao condiment made from pickled or fermented fish that has been cured Prahok – Cambodian salted and fermented fish paste Saeu-jeot – Fermented shrimp...
local markets as a food source and small fish are used in preparation of prahok. G. aymonieri has been recorded as reaching at least 28 cm (11 in) SL and...
gave the population their main source of protein, which was turned into prahok – dried or roasted or steamed fish paste wrapped in banana leaves. Rice...
stir-fried with fish sauce and palm sugar before the vegetables are added. If prahok is used instead of fish sauce, it is cooked in oil in a pan to dehydrate...
is noted for the use of prahok (ប្រហុក), a type of fermented fish paste, in many dishes as a distinctive flavoring. When prahok is not used, it is likely...
consisting of lightly fermented rice noodles with a fish gravy made from prahok and yellow kroeung topped off with fresh mint leaves, bean sprouts, green...
visited Kampong Luong, a floating village and caught Siamese Mud Carp to make Prahok in exchange for bed and board. Siblings Betty & James planned to head to...
kes prak (Khmer: ត្រីកេះប្រាក់) and used to make the fermented fish paste prahok. The true K. bicirrhis is easily separated from K. vitreolus. K. bicirrhis...
fish and pork sausages, vegetables and fruits, and a fermented fish paste prahok, a type of. Some stalls sell baguettes and stuffed grilled frogs, while...
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