Fig. 13From: Tradition and Fermentation Science of prohok, an ethnic fermented fish product of CambodiaTraditional 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 LeGrandBack to article page