Cambodian Prahok Dipping Sauce

Most of my clients know that I love food and I love to cook. I really enjoy cooking my own culture Cambodian (Khmer) food and there’s nothing I love more than making one of favorite dipping sauce! My husband is an American and he loves to eat this sauce. It is called Thuk Prahok in Cambodian. I was raised by my parents eating thuk prahok when I was very little. To this day I still make it at least once a month for my hubby. If my hubby have it his way he would love to eat it once a week. Unfortunately making this sauce is too much work. It takes me at least an hour of preparation. There are 15 different kinds of ingredients and a lot of chopping to get it right. For now here are a couple of pictures of Cambodian prahok dipping sauce.  In our culture it is considered a very pungent fishy smelly sauce. The reason for that because it is fermented fish, almost similar to the smell of Korean kimchi or American blue cheese. Most of Cambodian people would not eat this because of the smell but if you love blue cheese then you gotta love thuk prahok too, right?

We normally eat thuk prahok with grilled beef, Thai egg plants and many various different kind of Asian herbs such as Thai basil leaves, ngo, cilantro and a few other names I can’t remember. If you’re vegeterian this sauce taste great with grilled tofu.

Thuk Prahok is a very healthy sauce, very rich with many vitamins and age de-fying ingredients. Hope you enjoy these pictures.