Phosop

Siam Society - Bangkok - 2017-07-25 (059)

Phosop

Type	Condiment
Place of origin	Thailand
Main ingredients	Fermented fish
Cookbook: Phosop   Media: Phosop

Phosop is a traditional Thai condiment made from fermented fish. It is commonly used in various Thai dishes to enhance flavor and add a unique umami taste.

Ingredients

The primary ingredient in Phosop is fish, which undergoes a fermentation process. The fermentation process involves the use of salt and sometimes rice to aid in the breakdown of the fish proteins, resulting in a rich and flavorful paste.

Preparation

The preparation of Phosop involves several steps:

1. The fish is cleaned and gutted.
2. The fish is then mixed with salt and sometimes rice.
3. The mixture is placed in a container and left to ferment for several months.
4. After the fermentation period, the mixture is ground into a paste.

Uses

Phosop is used in a variety of Thai dishes, including:

• Curries
• Stir-fried dishes
• Dipping sauces

It is valued for its ability to add depth and complexity to the flavor profile of dishes.

Cultural Significance

Phosop holds cultural significance in Thai cuisine and is often associated with traditional cooking methods. It is a staple in many households and is used in both everyday cooking and special occasions.

See also

• Fish sauce
• Nam pla
• Fermented fish paste
• Thai cuisine