Prahoc refers to Cambodia's favorite and most notable ingredient in Cambodia/Khmer cuisine and flavoring for most of their savory dishes; a salty fermented fish paste with pungent/tangy and spicy flavor. Moreover, Pharoc is a popular fish-based condiment that is made by fermenting whole fish, or chunks of fish, with ground rice and salt.

Prahoc which is generally used as an ingredient to add a special flavor to other Cambodian dishes, it is also sometimes served on banana leaves and eaten on its own.

Prahoc is also spelled as Prahok or Pra Hok.

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