Padaek
Traditional Lao condiment made from pickled or fermented fish that has been cured
 Bottles of padaek at a convenience store in Vientiane, Laos | |
| Alternative names | padek |
|---|---|
| Place of origin | Laos |
| Region or state | Southeast Asia |
| Associated cuisine | Lao |
| Main ingredients | fermented fish |
| Similar dishes | prahok, pla ra, ngapi, bagoong |
Padaek or padek (Lao: ປາແດກ) is a traditional Lao condiment made from pickled or fermented fish that has been cured. It often contains chunks of fish, and is thicker, as well as more seasoned than fish sauce. The fermentation takes a long time, giving padaek an aroma similar to cheeses like Époisses.[citation needed] Unlike other versions of fish sauce in Southeast Asia, padaek is made from freshwater fish, owing to the landlocked nature of the former kingdom of Lan Xang. Padaek is used in many Lao dishes, most notably tam maak hoong.
See also
Food portal
- Prahok – Cambodian salted and fermented fish paste
- Pla ra – Southeast Asian fermented fish seasoning
- Budu – Fish sauce originating from east coast of Peninsular Malaysia
- Conpoy – Cantonese dried scallop
- Mam nem – CondimentPages displaying short descriptions with no spaces
- Ngapi – Seafood paste used in Burmese cuisine, Burmese fish paste
External links
- What is Padaek?
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