Prahok
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 | Cambodian | ||||||
| Main ingredients | fermented fish, salt | ||||||
| 125 kcal (520 kJ) | |||||||
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| Similar dishes | ngapi, bagoong, pla ra, padaek | ||||||
Prahok (/ˈprɑːhʊk/; Khmer: ប្រហុក, romanized: prâhŏk, IPA: [prɑːhok]) is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the time of the year 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, including soups and sauces.
A Cambodian saying goes, "No prahok, no salt," referring to a dish lacking in flavour, highlighting its essentiality in Cambodian cuisine.
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.