Mekong Table Staple · Fermented Fish Dip
Prahok Ktis
🥣
Photo coming soon
The dip is built around prahok, a fermented fish paste pungent enough that Cambodians sometimes joke it's an acquired taste even among Khmer people from other regions.
Crushed fermented fish paste (prahok) is simmered with ground pork, coconut milk, and palm sugar into a thick, savory-sweet dip, then served warm alongside raw and steamed vegetables, cucumber, and rice. Market stalls around Kampong Cham serve it as a hearty, shareable side to a rice meal.
Why it's made this way: Prahok-making has long been tied to the Mekong and Tonle Sap's seasonal fish catch, and Kampong Cham's riverside markets are known for turning the fermented paste into this richer, milder dip rather than serving it raw.
More from Cambodia
🧊
Kafe Tik Dos Kolok
Num Banh Chok (Khmer Noodles)
🍚
Bai Sach Chrouk
Kuy Teav
Tuk Ampov (Sugarcane Juice)
🍝
Lort Cha
Num Banh Chok (Khmer Noodles)
🍚
Bai Sach Chrouk
Kuy Teav
Tuk Ampov (Sugarcane Juice)
🍝
Lort Cha
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.