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Padaek , sometimes known as padek, or Lao fish sauce (Lao: āšāšēāŧāšāš) ( th, āļāļĨāļēāđāļāļ), similar to
Lao cuisine
Lao food
Fish sauces Umami enhancers Lao cuisine {{condiment-stub
Padaek , sometimes known as padek, or Lao fish sauce (Lao: āšāšēāŧāšāš) ( th, āļāļĨāļēāđāļāļ), similar to pla ra
''Pla ra'' ( th, āļāļĨāļēāļĢāđāļē, ), 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, āļāļĨāļēāļĢāđāļē), 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 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 Ãpoisses. 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. Padaek is used in many dishes, most notably tam maak hoong, a spicy Lao papaya salad.
See also
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Lao cuisine
Lao food
Fish sauces Umami enhancers Lao cuisine {{condiment-stub