Padaek See also External links Navigation menuLao cuisineLao foodexpanding iteeee

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Condiment stubsLaotian cuisineFish saucesUmami enhancers


ປາແດກThaiThaiLaofish sauceÉpoissesSoutheast AsiaLan Xangtam maak hoong




A traditional Lao condiment made from pickled or fermented fish that has been cured

Padaek , sometimes known as padek, or Lao fish sauce(Lao: ປາແດກ) (Thai: ปลาแดก) or Pla-ra in Thailand (Thai: ปลาร้า), is a traditional Lao condiment made from pickled or fermented fish that has been cured. It is a thicker and more seasoned than the fish sauce more commonly seen throughout Thailand and Vietnam, often containing chunks of fish. 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 dishes, most notably tam maak hoong, a spicy Lao papaya salad.



See also




  • Budu – Fish sauce originating from east coast of Peninsular Malaysia


  • Conpoy – Cantonese dried scallop


  • Fish sauce – A condiment made from fish coated in salt and fermented

  • List of fish sauces


  • Pla ra – A traditional northeastern Thai and Lao seasoning produced by fermenting fish


  • Prahok – A crushed, salted and fermented fish paste used in Cambodian cuisine


  • Saeu-jeot – Salted and fermented small shrimp in Korean cuisine


  • Shrimp paste – A fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines


External links


  • Lao cuisine

  • Lao food













Condiment stubs, Fish sauces, Laotian cuisine, Umami enhancersUncategorized
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