page_title: Pla ra
hierarchical_section_title: Pla ra
caption_attribution_description: English: A pot of Pla ra in a Som tam vendor's cart. Bangkok
context_page_description: Pla ra, also called Padaek, is a traditional Lao and Isan seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months. Fermented fish seasoning are commonly found in Cambodian, Lao, Mon, Thai and Vietnamese cuisine. Pla ra has a very strong smell, which is considered unpleasant by some people. Its flavors are salty and sour, depending on the amount of salt put in and lactic acid resulting from fermentation process.
context_section_description: Pla ra (Thai: ปลาร้า, [plāː ráː]), also called  Padaek, (Lao:ປາແດກ) is a traditional Lao and Isan seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months. Fermented fish seasoning are commonly found in Cambodian, Lao, Mon, Thai and Vietnamese cuisine. Pla ra has a very strong smell, which is considered unpleasant by some people. Its flavors are salty and sour, depending on the amount of salt put in and lactic acid resulting from fermentation process.
caption: The pot of pla ra in a som tam vendor's cart, Bangkok
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