Talk:Pla ra

message: Please do not redirect or merge this page with other pages that reference other foreign languages and/or culture.
The word padaek is unique and its custom usage in food is uniquely found only in Laos and Lao people living abroad.  —Preceding unsigned comment added by Aghosthunter (talk • contribs) 21:10, 28 January 2009 (UTC)
replies: text: Not merge. Padaek is another thing. It would be like merging camembert and roquefort cheeses, just because they would smell similar to someone from a country far away from France. The Pla ra article needs expanding though. Xufanc (talk) 15:15, 25 April 2009 (UTC)

text: However, the Royal Institute's dictionary defines pla daek plainly as pla ra. It seems that although technically different, (according to , pla ra is of Central Thai, while pla daek is of Isan origin) the two terms are generally regarded as interchangeable. --Paul_012 (talk) 04:44, 23 July 2009 (UTC)
thread_title: Do not merge

message: Meanwhile I have asked Thai people and everyone has stated clearly that Pla ra and Padaek are two different and separate things. Each one deserves its own article. Xufanc (talk) 01:57, 6 June 2009 (UTC)
replies: text: However, the Royal Institute's dictionary defines pla daek plainly as pla ra. It seems that although technically different, (according to , pla ra is of Central Thai, while pla daek is of Isan origin) the two terms are generally regarded as interchangeable. --Paul_012 (talk) 04:44, 23 July 2009 (UTC)
thread_title: Thai peoples' opinion

message: Pa daek is a very common ingredient in Laotian cuisine, whereas Pla ra is not a commonly used ingredient in Thai cuisine especially as served in Western countries. Since Pla ra is not a common ingredient in standard Thai cuisine, it would lose its own identity in favor of Pa daek, since Pa daek is widely used throughout Laos as well as Laotian restaurants in the U.S.
However, both Pa daek and Pla ra have their own unique flavors and should not be merged just because they are both made with fish as the main ingredient. Just like fish soups, each country in Asia, Europe and other regions has its own take on fish soup and each country's "fish soup" should not all be merged into a single "fish soup" article. Filipinos, Vietnamese, and Cambodians also have their own version of Pa daek and Pla ra. All of those fish-based ingredients should be kept separate from one another as they're all made differently and have their own unique flavors.
The dishes/ingredients of Laos, Thailand, Vietnam, Cambodia, and the Philippines should not all be merged into a single article just because of some similarities. They are separate cuisines.  —Preceding unsigned comment added by Wikicentral (talk • contribs) 10:11, 16 September 2010 (UTC)
thread_title:  Pa daek and Pla ra should not be merged. 

message: pls go and create new page for Padaek, (Lao:ປາແດກ) is a traditional Lao and Isan. Pla ra and padaek is different Pla ra is thai traditional since ayutthaya period
Pla ra (fermented fish) is a big part of Thai cuisine. Thais, like Mon, Cambodians and Vietnamese, have a long tradition of eating fermented fish. In Isan, people traditionally make their own pla ra. And when children there are old enough to eat solid food, the first thing their parents usually feed them is freshly-steamed glutinous rice dipped in pla ra.
It is likely that pla ra was central to Thai cooking before nam pla (fish sauce). The French diplomat Simon de la Loubère, who visited Siam during the mid-Ayutthaya period, wrote about pla ra, but made no mention of nam pla. When he returned to France, he brought some pla ra with him.
https://www.bangkokpost.com/life/social-and-lifestyle/1692012/an-acquired-taste
 https://quod.lib.umich.edu/e/eebo2/A48403.0001.001/1:5.4?rgn=div2;view=fulltext (english Simon de la Loubère and vincent plara) 
https://www.silpa-mag.com/history/article_58412 (thai translate Simon de la Loubère and vincent plara) 
https://books.google.co.th/books?id=JEyZ4c_aFr4C&pg=PA130&dq=La+Loube%CC%80re+pla+cadi&hl=th&sa=X&ved=2ahUKEwjnje7Ws-7uAhXW_XMBHdc8A6QQuwUwAnoECAAQCQ#v=onepage&q=La%20Loube%CC%80re%20pla%20cadi&f=false  (french translate Simon de la Loubère and vincent plara) 
https://dtc.ac.th/wp-content/uploads/2019/04/8.-The-Evolution-of-Cultural-Landscape-and-Built-Environment-.....by-Ploycharas-Pragattakomol.pdf#page=13
https://www.youtube.com/watch?v=HllufhiAD4M 
https://www.youtube.com/watch?v=wgMaC6drSw4 
https://www.youtube.com/watch?v=bPq4uMjxdks 
Pla Ra Song Khrueang 
https://www.youtube.com/watch?v=SK-8kCn8JWE
https://www.tvmaze.com/shows/43411/plara-song-krueng (lakorn drama In popular culture)
Lalalulilalia (talk) 12:47, 16 February 2021 (UTC)
replies: text: A separate article already exists for at Padaek. However, the two dishes are closely historically related, as they have long been consumed by various Tai peoples as well as other groups in Indochina. It would make much more sense to cover them together in the same article, especially since it is much less well known as an element of central Thai cuisine today. --Paul_012 (talk) 23:16, 18 February 2021 (UTC)
thread_title:  Pla ra vs padaek