Padek

From Recidemia
Revision as of 17:38, 8 May 2012 by RealRecipes (talk | contribs) (Text replace - "\[\[Category:(.*) Cuisine\]\]" to "Category:$1 cuisine")
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search

Name Variations[edit]

  • paedek
  • prahoc

About padek[edit]

Padek (Lao: ປາແດກ, Isan: ปาแดก, pronounced [paː dɛ̀ːk]) is a condiment made from pickled or fermented fish that has been cured. Padek is a traditional condiment of Lao and Isan cuisine. Often known as Lao fish sauce, it is a thicker, seasoned fish sauce that often contains chunks of fish in it. The fermentation takes a long time, giving padek a rich aroma similar to fine cheeses like Époisses.

Unlike other versions of fish sauce in Southeast Asia, padek is made from freshwater fish, owing to the landlocked nature of the former kingdom of Lan Xang. Padek is used in many dishes, most notably TamMakHoong (Thai som tam), a spicy papaya salad.