Prahok

Prahok is a Cambodian fish paste that is typically used as a condiment. It is made from river fish that is cleaned, crushed into a mush, dried in the sun, then placed into jars to ferment with salt for at least three weeks. The result is a grey fish paste with a pungent aroma which is often used as a source of protein among the poorer families.

In Cambodia, one of the most popular ways to consume prahok is as a dipping sauce with grilled beef, but it is also often used in soups, sauces, or paired with rice and vegetables.