Pla ra

From WikiMD's Wellnesspedia

Pla ra or pla daek (Lao: ປາແດກ; Isan: ปลาร้า; Thai: ปลาร้า) is a traditional fermented fish product in the Laotian and Isan cuisine. It is a type of fermented fish that is used as a flavoring ingredient in many dishes.

History[edit | edit source]

The origins of pla ra are believed to date back to the Lan Xang kingdom in the 14th century. It was a way to preserve fish, which was abundant in the Mekong River, for consumption during the dry season.

Preparation[edit | edit source]

Pla ra is prepared by fermenting fish, usually snakehead mackerel, in a mixture of rice bran, salt, and roasted rice powder. The mixture is stored in a jar or a clay pot and left to ferment for several months. The resulting product has a strong, pungent smell and a salty, savory flavor.

Usage[edit | edit source]

Pla ra is used as a flavoring ingredient in many dishes in Laotian and Isan cuisine. It is often used in som tam, a spicy green papaya salad, and larb, a type of meat salad. It can also be used in soups, stews, and stir-fries.

Health Benefits and Risks[edit | edit source]

While pla ra is a source of protein and beneficial bacteria due to the fermentation process, it can also pose health risks if not prepared and stored properly. There have been cases of foodborne illnesses linked to the consumption of improperly fermented pla ra.

See Also[edit | edit source]

Wiki.png

Navigation: Wellness - Encyclopedia - Health topics - Disease Index‏‎ - Drugs - World Directory - Gray's Anatomy - Keto diet - Recipes

Search WikiMD


Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro) available.
Advertise on WikiMD

WikiMD is not a substitute for professional medical advice. See full disclaimer.

Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.


Contributors: Prab R. Tumpati, MD