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Prahok or fermented fish paste, a signature dish of Cambodia, is made from various types of freshwater fish like snakehead, catfish, perch,...which fascinates many travelers.
Indulge in the captivating flavor of ‘smell repulsive but taste captivating’ fish sauce when visiting Cambodia.
When you travel to Cambodia, you'll find prahok as the most prevalent dish in local cuisine. This fermented fish paste is widely used in cooking soups, served with boiled vegetables, or even enjoyed with plain rice.
During the rainy season, when rivers are abundant with fish, Cambodians start making fish sauce. They consume it throughout the dry season when fresh fish catches are scarce.
The process of making fish sauce involves few steps but demands meticulousness and dedication from the preparer. After cleaning the fish, they are sun-dried. Then, the fish is salted and placed in baskets. While waiting for the fish to ferment (turn into fish sauce), a liquid is obtained from the fish. Although the fish sauce is the final product, this liquid is also utilized by Cambodians to make Teuk trey (fish sauce).
After this process, the fish will be dried, ground, seasoned to taste, and then fermented in large jars. Finally, the maker seals them tightly with bamboo lids and waits for about 4 to 6 months until it becomes ready for use.
Prahok, grayish in color and slightly sticky, often appears in meals as a rich source of protein. While in the past, prahok was mainly made from small fish, nowadays Cambodians have the means to make it from the fillets of large fish.
Many tourists visiting Cambodia often recoil at the smell of this delicacy, but those who dare to try usually find themselves intrigued by its unique flavor.
From upscale restaurants to roadside eateries, most serve dishes related to prahok. However, to truly enjoy its flavor without experiencing any stomach discomfort, it's advisable not to patronize street-side stalls or places with questionable hygiene.
Prahok also serves as a crucial seasoning, enriching the taste of dishes like beef shank noodles, broth noodles, fermented noodles... In Vietnam, this flavor is often found in areas where the Khmer people reside. While the methods may vary slightly, the essence of the seasoning remains, especially its distinctive aroma.
If you want to experience this 'odd-smelling' sensation in Saigon, you can visit the Cambodian market (Le Hong Phong market, district 10). If it suits your taste, you'll find yourself enchanted by the rich and unfamiliar taste from a piece of prahok originating from this land of temples.
Written by the adventurous soul, Theo Di Vỹ, for Vnexpress
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References: Explore the travel guide at Mytour
MytourOctober 18, 2017
