Prahok is a traditional dish that was invented by the Cambodian. It’s made of freshwater fish caught from Tonle Sap Lake. The formula of this dish is crushed fish and salt (sometimes including sugar). The mixture is fermented to be the fish paste and this method help preserve fish for a long time. The Cambodian uses prahok as a seasoning or a condiment in daily meals. It’s usually cooked or fried to eat with other dishes. But, its saltiness and potent smell can be off-putting. However, this specialty is considered as the soul of Cambodian cooking. Therefore, in the trip in this wonderful country, prahok is the thing tourists shouldn’t miss.
