To have delicious fish sauce, Khmer people choose the best fish, clean them, soak them in water for a few hours, then take them out and mix them with salt and cold rice.
In most Khmer dishes in Tra Vinh , they add a little Pro-hoc fish sauce to make the flavor richer. Photo: Son Cao TThắng
When incubating, the Khmer Arrange the fish - cold rice - salt in layers until full and use a heavy object or bamboo slats on top to compact.
During the fermentation process, they will use the water that overflows from the jar to create a fish sauce with a very distinctive flavor. The remaining fish sauce can be used after about 6 - 8 months of fermentation.
Pro-hoc fish sauce is made from many types of minced freshwater fish in the daily meals of Khmer people, including Khmer people in Soc Trang . Photo: Son Cao Thang
Pro-hoc fish sauce can be eaten with rice, fresh vegetables, raw fruits such as banana (astringent taste), star fruit (sour taste), papaya (mildly sweet taste)...
Khmer people also use Pro-hoc fish sauce as a flavor for everyday dishes such as: vermicelli soup, vermicelli with fish sauce, braised fish sauce, hotpot with fish sauce... or process it into many typical dishes during holidays and Tet such as: Chol Chnam Thmay, Sel Don Ta, Ooc Om Boc...
Besides, Pro-hoc fish sauce is also exploited by many restaurants and developed into a specialty of Tra Vinh province.
Khmer people consider Pro-hoc fish sauce a specialty dish and always use it in family parties and to entertain guests from far away. Photo: Son Cao Thang
With its unique and distinctive flavor, Pro-hoc fish sauce is currently very popular. If you have the opportunity to visit Tra Vinh, you will enjoy Pro-hoc fish sauce, a specialty dish imbued with Khmer culture.
Source: https://danviet.vn/dac-san-dong-que-soc-trang-thu-mam-kho-doc-lam-tu-lung-tung-ca-dong-an-voi-rau-tuoi-qua-song-20240927235712159.htm
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