Fermented fish paste with a pungent aroma and an umami-rich flavor that transforms any dish into a culinary masterpiece. Prahok is a cornerstone of Cambodian cuisine, offering depth and complexity.
Where it comes from
Prahok has ancient roots in Southeast Asia, with its production dating back centuries, making it a staple in Cambodian households for flavoring and preserving.
In the kitchen
Infuses dishes with a strong, savory depth, often used in soups, stews, and marinades, amplifying the umami experience.
