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It has been suggested that this article or section be merged with Pla ra. (Discuss) |
Padaek, sometimes Padek (Lao: ປາແດກ, Isan: ปาแดก, IPA: paː dɛ̀ːk) is a condiment made from pickled or fermented fish that has been cured. Its Khmer name is Prahoc. Padaek is a traditional condiment of Lao and Isan cuisine. Often known as Lao fish sauce, it is a thicker, seasoned fish sauce that often contains chunks of fish in it. The fermentation takes a long time, giving padaek a rich aroma similar to fine cheeses like Époisse.
Unlike other versions of fish sauce in Southeast Asia, padaek is made from freshwater fish, owing to the landlocked nature of the former kingdom of Lan Xang. Padaek is used in many dishes, most notably TamMakHoong (Thai som tam), a spicy papaya salad.
See also
- Pla ra another type of fish sauce from central Thai cuisine.
- Conpoy
- Saeujeot
- Shrimp paste
- Budu
- Fish sauce
External links
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Template:Cuisine of Laos
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