Mum Padaek or Na Pla

While Padaek originated in Laos, it is also used in Thai cuisine where it called Pla Ra.

Padaek is a condiment produced by fermenting fish with rice bran or roasted rice powder and salt in a closed container for at least six months. It has the consistency of both a sauce and a paste. It is the quintessential ingredient in Lao cuisine and the flavor that gives papaya salad that added "funk".


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