Padaek

A traditional Lao condiment made from fermented fish

Padaek

A bottle of Padaek

Padaek is a traditional Lao condiment made from fermented fish. It is a thicker, more seasoned version of the fish sauce commonly found in other Southeast Asian cuisines. Unlike the clear fish sauce used in Thai and Vietnamese cooking, padaek is opaque and often contains chunks of fish.

Preparation

Padaek is made by fermenting fish with rice bran or rice powder and salt. The fermentation process can take several months to a few years, during which the fish breaks down and develops a rich, umami flavor. The mixture is typically stored in large jars or earthenware pots.

Usage

Fish sauce, a similar condiment

In Lao cuisine, padaek is used as a seasoning and a condiment. It is a key ingredient in many traditional dishes, such as larb, a type of meat salad, and tam mak hoong, a spicy green papaya salad. Padaek adds depth and complexity to these dishes, enhancing their flavor profiles.

Cultural significance

Padaek holds cultural significance in Laos, where it is considered a staple of the local diet. It is often made at home, with recipes passed down through generations. The preparation and consumption of padaek are deeply embedded in Lao culinary traditions.

Related pages

• Lao cuisine
• Fish sauce
• Fermentation
• Larb
• Tam mak hoong