page_title: Prahok
section_title: Prahok dishes
hierarchical_section_title: Prahok / Prahok dishes
caption_attribution_description: English: Close up of Prahok Ang (ប្រហុកអាំង), an iconic Cambodian dish. Prahok mixed with pork and seasonings, wrapped in banana leaves and roasted.
context_page_description: Prahok is a crushed, salted and fermented fish paste that is used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the months when fresh fish was not available in abundant supply. Because of its saltiness and strong flavor, it was used as an addition to many meals in Cambodian cuisine, such as soups and sauces. A Cambodian saying goes, "No prahok, no salt", referring to a dish that is of poor flavor or bland thus highlighting its essentiality in Cambodian cuisine. Prahok has a strong and distinct smell, earning the nickname "Cambodian cheese" among food writers. Prahok is usually eaten as a main course with white rice and vegetable such as yardlong bean, cucumbers, and Thai eggplant.
  Prahok is sometimes distributed as a donation to victims of flood or drought by charities and other organizations. It can be eaten cooked or fried, but is usually not eaten raw because of health issues and the unpleasant smell it makes.
context_section_description: Prahok can be prepared and served in several different ways. Below are dishes where prahok is a main component.
caption: Close up of Prahok Ang. Prahok mixed with pork and seasonings, wrapped in banana leaves and roasted
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