Prahokប្រហុក
Fermented Fish Paste · salty · pungent · savory · fermented
How it’s madeរបៀបធ្វើ
Freshwater fish from the Tonlé Sap — snakehead, featherback, riel — are salted, dried, and packed into clay jars to ferment for weeks, sometimes years. The salt draws out moisture while natural enzymes break down the fish into a concentrated, intensely savory paste.
What it’s used forការប្រើប្រាស់
Prahok is the deep, funky note underneath samlor korko, amok, and prahok ktis — the flavor Khmer cooking is built on. A pinch dissolves into soups, a spoonful thickens dips, and a smear on rice is a meal on its own.
Regional variationភាពខុសគ្នាតាមតំបន់
Some families ferment longer for a more pungent paste; others blend different ratios of fish species. A jar from Battambang can taste noticeably different from one made in Phnom Penh — each carries the signature of the kitchen that made it.