Padaek

Padaek or padek (Lao: ປາແດກ) is a traditional Lao condiment made from pickled or fermented fish that has been cured.^[1][2][3] It often contains chunks of fish and is thicker, as well as more seasoned than fish sauce. Unlike other versions of fish sauce in Southeast Asia, padaek is made from freshwater fish, owing to the landlocked nature of the former kingdom of Lan Xang. Padaek is used in many Lao dishes, most notably tam maak hoong.

Padaek

Bottles of padaek at a convenience store in Vientiane, Laos
Alternative names	padek
Place of origin	Laos
Region or state	Southeast Asia
Associated cuisine	Lao
Main ingredients	fermented fish
Similar dishes	prahok, pla ra, ngapi, bagoong

See also

• Food portal

• Prahok – Cambodian salted and fermented fish paste
• Pla ra – Southeast Asian fermented fish seasoning
• Budu – Fish sauce originating from east coast of Peninsular Malaysia
• Conpoy – Cantonese dried scallop
• Mam nem – CondimentPages displaying short descriptions with no spaces
• Ngapi – Seafood paste used in Burmese cuisine, Burmese fish paste
• Patis^{[4][circular reference]} - Philippine-fish sauce