Prahok (ប្រហុក) is a traditional Cambodian fermented fish paste, widely regarded as the country’s most iconic and essential ingredient. Made from fresh fish, usually small river fish, mudfish or snakehead fish, prahok is salted, crushed, and left to ferment for weeks or even months. The result is a pungent, salty, and umami-rich condiment that forms the backbone of Khmer cuisine.
Used as a flavoring agent, dipping sauce, or main ingredient, prahok adds depth to many Cambodian dishes, such as samlor korko (សម្លកកូរ) (a mixed vegetable soup) and amok (ហហ្មុក) (a coconut fish curry). It is also commonly eaten with fresh vegetables and rice. Due to its strong aroma and intense taste, prahok is often an acquired preference, but it remains a beloved staple in Cambodian households.
Beyond its culinary importance, prahok holds cultural significance. It dates back centuries, serving as a preservation method when refrigeration was unavailable. Rural communities, especially those near the Tonlé Sap lake, rely on prahok production for income and sustenance.
While modern food trends have introduced alternatives, prahok remains irreplaceable in Cambodian cooking. Its bold flavor embodies the essence of Khmer cuisine—resourceful, flavorful, and deeply rooted in tradition. Whether enjoyed in a rustic village or a city kitchen, prahok continues to be a symbol of Cambodia’s rich gastronomic heritage.