Padaek

Padaek, sometimes Padek, Lao bagoong, (Lao: ປາແດກ) is a traditional Laotian condiment made from pickled or fermented fish that has been cured. Often known as Laotian fish sauce, it is a thicker, seasoned fish sauce that often contains chunks of fish in it. The fermentation takes a long time, giving padaek a rich aroma similar to fine 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 Mak Hoong, a spicy Laotian papaya salad.

External links

Lao cuisine

Staples / Entrees	Larb Sticky rice Ping gai Mok Lao sausage Som moo Goi Pon pa Som phak Lao beef jerky Lard na Pad khing Pad sen lon Pad see ew Pad kee mao Pad Lao

Soups / Stews	Khao poon Khao soi Khao piak (sen) Gaeng nor mai Sousi pa Tom kha Tom sua Tom yum Tom kheung nai Gaeng jeud Feu Or lam Orm

Salads / Wraps	Nam khao Tam mak hoong Nam tok Soop nor mai Yum sen lon Pun Luang prabang salad

Snacks / Desserts	Nam waan Khao tom Kaipen Khanom mor gaeng Khanom sun Sticky rice with mango Vun

Beverages	Beerlao Lao coffee Lao tea Lao hai Lao-Lao

Condiments	Jaew bong Jaew mak len Jaew het Jaew mak gork Padaek Nam pa Kapi

Utensils	Khok Saak Huad Mor nung Mor kharng Mor gaeng

Fish sauce

Anchovy essence Bagoong Bagoong monamon Bagoong terong Budu Cincalok Garum Gentleman's Relish Mahyawa Marie Rose sauce Padaek Pissalat Pla ra Prahok Shottsuru Shrimp paste Worcestershire sauce XO sauce

Padaek

See also

External links