Phaokផ្អក
Fermented Fish or Meat Paste · sour · savory · salty · fermented
How it’s madeរបៀបធ្វើ
Chopped fish or meat is mixed with salt, sugar, yeast, and rice, then sealed airtight to ferment. The rice feeds the fermentation while the yeast and salt control spoilage, producing a sour-savory paste over days.
What it’s used forការប្រើប្រាស់
Phaok is the base for ផ្អកចំហុយ (steamed phaok) and ផ្អកចិញ្ច្រាំ (fermented vegetable paste). It can be steamed as a side dish, stirred into soups, or used as a flavouring for stir-fried vegetables.
Regional variationភាពខុសគ្នាតាមតំបន់
Recipes vary by family: some use fish, others use pork or chicken. The fermentation time adjusts the sourness, and the choice of rice — sticky or regular — changes the texture from coarse to silky.