Prahok is a fermented fish paste that is widely used in Cambodian cuisine. It is made by fermenting small fish with salt and rice bran, resulting in a pungent and flavorful condiment. Prahok is often used as a base for many Cambodian dishes, adding a unique umami flavor. It is commonly used in soups, stir-fries, and dipping sauces. Prahok is an essential ingredient in Siem Reap's culinary scene.
