Padaek

Padaek , sometimes known as padek, or Lao fish sauce (Lao: ປາແດກ) (Thai: ปลาแดก), similar to pla ra in Thailand (Thai: 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 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, 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
  • Bagoong – Type of Philippine condiment, Filipino fish paste
  • Budu – Fish sauce originating from east coast of Peninsular Malaysia
  • Burong isda – Filipino dish of rice and pickled fish
  • Conpoy – Cantonese dried scallop
  • Fish sauce – Condiment made from fish
  • List of fish sauces
  • Mam nem – Condiment
  • Narezushi – Japanese dish of vinegared rice and usually seafood
  • Ngapi – ငါးပိ, Burmese fish paste
  • Padaek – Traditional Lao condiment made from pickled or fermented fish that has been cured
  • Pla ra – Southeast Asian fermented fish seasoning
  • Prahok – Cambodian salted and fermented fish paste
  • Saeu-jeot – Salted and fermented small shrimp in Korean cuisine
  • Shrimp paste – Fermented condiment
  • Kaeng tai pla – Southern Thai curry, made with a salty sauce made from fermented fish entrails


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