Introduce

Prahok is a traditional Cambodian dish that is made from fermented fish paste. It is used as a condiment, flavor enhancer, or spread in a variety of dishes, including soups, stews, and dips. The fish is usually salted and left to ferment for several weeks before it is mashed into a paste. Prahok is known for its strong, pungent flavor and is an important part of Cambodian cuisine. Despite its intense taste, it is widely used and appreciated by locals as a way to add depth and complexity to dishes. Some people also consider it a symbol of Cambodian identity and heritage.