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Fig. 13 | Journal of Ethnic Foods

Fig. 13

From: Tradition and Fermentation Science of prohok, an ethnic fermented fish product of Cambodia

Fig. 13

Traditional Cambodian dip of prohok made into a sauce (square bowl in the center). Additional chopped garlic, chilis, and lemongrass are often served separately and added to taste (square bowl at top right). This meal is considered a special treat that is served with beef barbecued rare (bottom right). A variety of fresh vegetables including carrot, cabbage, eggplant, and green bean add a crisp texture to each bite. Often rice is served as an accompaniment (top left). Food prepared by Thort and Muni Chuong. Photo credit Karen LeGrand

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