Cambodia’s approach to food diplomacy: prepare for prahok

Mention Indian cuisine and curry might come to mind, while sushi is one of the most well-known dishes from Japan. But what food is generally associated with Cambodia?

If the country’s government and people have their way, it will most certainly be prahok. Described as the secret ingredient in any Khmer kitchen, the salted, crushed and fermented fish paste is used as a seasoning or condiment to add depth of flavour to just about every dish. It’s so pungent that it is also sometimes known as “Cambodian cheese”, and is usually eaten with rice or vegetables, or as a dipping sauce.

In full here.

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