pla rah
a sauce added to many dishes in se asia. meaning literally “wait fish”, it is made by putting fish of any kind in a bucket, putting that bucket out under the se asian sun, then retrieving that bucket within a time-frame anywhere between three months to a year. sometimes, the fish liquid is then boiled in a feeble attempt to remove any parasites.
also referred to as “pad-ag”, in laotian, it is most commonly added to som tum and a variety of salads and other regional dishes. it, quite objectively, has an indescribably horrible smell–much like a year old fish because it is, in fact, a year old fish.
person 1: hey, you want some som tum with pla rah?
person 2: no, i don’t.
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