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Traditional Lao condiment made from pickled. Or fermented fish that has been cured
Padaek
Bottles of padaek at a convenience store in Vientiane, Laos
Alternative namespadek
Place of originLaos
Region/stateSoutheast Asia
Associated cuisineLao
Main ingredientsfermented fish
Similar dishesprahok, 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. 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※

  • 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

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