pa ling (a nameapplied to two members of the pangasid family of catfish
Pa ling is a good source of lean protein and omega-3 fatty acids, with relatively low fat content compared to other farmed fish. It also provides B vitamins and minerals including selenium and phosphorus.
About
Pa ling is a Vietnamese name applied to two species of pangasid catfish, primarily Pangasianodon hypophthalmus (striped catfish or iridescent shark) and Pangasius bocourti. These are freshwater catfish native to Southeast Asia, particularly the Mekong River basin. Both species are characterized by their streamlined bodies, lack of scales (covered instead in a smooth mucous layer), and whiskered mouths typical of catfish. The striped catfish derives its common English name from the dark longitudinal stripes present on younger specimens, which fade with age. These catfish are bottom-feeders with mild, slightly sweet flesh that is relatively lean and delicate in texture. The fish typically reach market size at 300-500 grams and are prized for their versatility in cooking and ease of cultivation in aquaculture.
Culinary Uses
Pa ling is extensively used in Vietnamese, Thai, and broader Southeast Asian cuisines. The mild flavor and tender flesh make it suitable for steaming, braising, stir-frying, and curry preparation. It is commonly featured in Vietnamese canh (soups), where it is often paired with tomatoes, pineapple, or tamarind. The fish also appears in Thai curries and is frequently grilled or pan-fried with aromatic herbs and condiments such as fish sauce and lime. Its affordability and neutral taste make it an ideal canvas for bold spice blends and regional flavor profiles, and the whole fish or fileted portions work equally well in most preparations.