Bold fermented fish pastes, relishes, and stews

Prahok—Cambodia’s salted, fermented fish paste—is the unmistakable backbone of Khmer flavor. Used as seasoning, dip, or even main component, it delivers umami depth in relishes, stir-fries, and heartier dishes like prahok ktis (prahok simmered with coconut and pork). Alongside kroeung, prahok defines the cuisine’s savory core.