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Pla ra
Pla ra (Thai: ปลาร้า, pronounced [plāː ráː]; Northeastern Thai: ปลาแดก, pronounced [pāː dɛ̀ːk]), similar to padaek in Laos, is a traditional Thai[1] seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months.[2][3] Fermented fish seasoning are commonly found in Cambodian, Lao, Mon, Thai and Vietnamese cuisine.[1] Pla ra has a very strong smell, which is considered unpleasant by some people. Its flavors are salty and sour, depending on the amount of salt put in and lactic acid resulting from fermentation process.
- ^ a b Sukphisit, Suthon (9 June 2019). "An Acquired Taste". Bangkok Post. No. B. Magazine. Retrieved 9 June 2019.
- ^ Phithakpol, Bulan (1985). Phase I: Food Handling at Village and Household Levels in Thailand. Bangkok: The Institute of Food Research and Product Development, Kasetsart University.
- ^ Boon-Long, Narudom (1985). Development of Traditional Fermented Fish Product for Small Industries: Precessed development of Pla-ra from salt water fish. Bangkok: Faculty of Agro-ind., Kasetsart University.
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