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The ingredients, the salting and the process of the preparation of Prahok give the paste its distinctive odor and taste, which was why it was started to be used as a condiment for the Cambodian cuisine. Although the Prahok is unique to Cambodia, but you can find similar condiments in other cultures and cuisines as well, such as the use of Pissalat in the French cuisine.

Due to the distinct smell and pungent taste of Prahok, it is also fondly known as the Fish Cheese. In fact, to most of the Western tourists, this is what Prahok is known by. But with the passage of time, Prahok has become popular with the people in the West, and its use has been recognized and increased in international cuisine over time.

Prahok was actually invented out of bare necessity by the Cambodian people, as this food type allows preserving the fish meat for a long period of time, the span of which could be months. This was found useful by the Cambodian fishermen, who used the Prahok during the months when the fish were not found in great numbers in the local rivers.

However, these innovations lead to develop a unique taste that would prove to become one of the most distinctive identities of the Cambodian cuisine. Prahok can be prepared by crushing or grinding the fresh fish meat, which is then left to dry in the sun for a full day. After that, the crushed meat is salted, and is kept sealed in jars full of salt for the purpose of preservation.

The preparation of Prahok is not really limited to any particular type of fish, but it is said that the larger the fish, the better will be the quality of Prahok made out of its meat. And as is the case in legacies pertaining to fish, the rarer the fish the higher will be its desirability. This is why Prahok made from the Gourami fish is the most expensive.

There are several ways in which Prahok can be used in the Cambodian cuisine, but it is not used in the raw form, as that can be potentially harmful to health. Prahok can be used in fried form, mixed with beef and pork, or could be roasted covered in banana leaves. Locally, the most popular use of Prahok is with rice.

If you visit Cambodia and forget to taste how a Cambodian recipe with Prahok tastes like, then you surely would miss one of the most important tastes that the Cambodian culinary can offer you. In order to make your exploration and experience of Cambodia wholesome to the fullest, make sure that you taste the most celebrated Cambodian delicacies with Prahok, such as the Pleah or beef salad with Prahok.