Padaek , sometimes known as padek, or Lao fish sauce (Lao: ປາແດກ) ( th, ปลาแดก), similar to

pla ra ''Pla ra'' ( th, ปลาร้า, ), similar to padaek in Laos, is a traditional Thai seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months. Fermented fi ...

in Thailand ( th, ปลาร้า), is a traditional Lao condiment made from pickled or fermented fish that has been cured. It is thicker and more seasoned than the

fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, P ...

more commonly seen throughout Thailand and Vietnam, often containing chunks of fish. The fermentation takes a long time, giving padaek an aroma similar to cheeses like Époisses. Unlike other versions of fish sauce in

Southeast Asia Southeast Asia, also spelled South East Asia and South-East Asia, and also known as Southeastern Asia, South-eastern Asia or SEA, is the geographical United Nations geoscheme for Asia#South-eastern Asia, south-eastern region of Asia, consistin ...

, padaek is made from freshwater fish, owing to the landlocked nature of the former kingdom of

Lan Xang existed as a unified kingdom from 1353 to 1707. For three and a half centuries, Lan Xang was one of the largest kingdoms in Southeast Asia. The meaning of the kingdom's name alludes to the power of the kingship and formidable war machine of the ea ...

. Padaek is used in many dishes, most notably tam maak hoong, a spicy Lao papaya salad.

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Lao cuisine

Lao food
Fish sauces Umami enhancers Lao cuisine {{condiment-stub

See also

External links