Pra hok
Pra Hok (Also pronounced Pa-Hok) is a type of type fermented fish paste (usually of mud fish) that can be used in Cambodian cuisine as a seasoning or a condiment. It is usually not eaten raw and in its current form because of health issues and the unpleasure smell it makes.
Types of Prahok
- Pra Hok Jieng (Fried Pra Hok)
When mixed with meat (usually meat or pork) and chilli it can be eaten with dips, usually vegetables like (cucumbers or eggplants) to accompany rice.
- Pra Hok Kop (Covered Pra Hok)
The pra hok is coverd with banana leaves and left in a fire under pieces of rock.
- Pra Hok Chow (Raw Pra Hok)
Pra Hok can be used to make a paste with lemon grass and eaten with meat that is hard and burnt on the outside but tender on the inside.
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