Prahok, often referred to as Cambodian fish paste, is a fundamental ingredient that embodies the soul of Cambodian cuisine. Made from fermented fish, this pungent, salty paste is used as a condiment or incorporated into dishes for its robust umami flavor. It serves as a base for many traditional Khmer recipes, including dips, soups, and curries, lending a distinct depth and complexity to the culinary landscape of Cambodia.

Prahok's unique taste is a testament to the country's rich culinary heritage, showcasing the importance of fermentation in preserving food and enhancing flavors in Cambodian cooking.