Prahok

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	Cambodia
Main ingredients	fermented fish
Food energy (per serving)	125 kcal (523 kJ)
Nutritional value (per serving)	Protein 32 g Fat 24 g Carbohydrate 43 g
Similar dishes	ngapi, bagoong, pla ra, padaek
Media: Prahok

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Prahok (/ˈprɑːhʊk/; Khmer: ប្រហុក, romanized: prâhŏk, IPA: [prɑːhok]) is a salted and fermented fish paste (usually of snakeheads) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the months 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, such as soups and sauces. A Cambodian saying goes, "No prahok, no salt", referring to a dish that is of poor flavor or bland thus highlighting its essentiality in Cambodian cuisine.

Prahok has a strong and distinct odor reminiscent of Limburger or ripe Camembert,^[1] which has earned it the nickname "Cambodian cheese".^[2][3] 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.