Prahok​​ (ប្រហុក) is a crushed, salted and fermented fish paste (usually of mud fish) that's used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the longer months when fresh fish wasn't available in abundant supply. Because of its saltiness and strong flavor, it was used as an addition to many meals in Cambodian cuisine, such as soups. Prahok has a strong and distinct smell, earning the nicknam… (More on Prahok)