Dish guide
Prahok ktis
Prahok ktis is a rich Cambodian preparation that balances fermented fish with pork, aromatics and coconut. It is commonly enjoyed with crisp vegetables, while sweetness, chilli, texture and the treatment of prahok vary from kitchen to kitchen.
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Explore the place
CambodiaThis dish is associated with Cambodia in the cited editorial reference; this is not an exclusive origin claim.
Regional context
- Central Cambodia
- DocumentedIn: A discovery relationship for the initial Cambodia collection, not an exclusive regional origin claim.
Food traditions
- Khmer cuisine
Understand the technique
Understand the ingredients
- Banana blossom
- Banana leaves
- Bird's eye chilli
- Cambodian rice noodles
- Cane sugar
- Chicken
- Coconut cream
- Coconut milk
- Coriander
- Cucumber
- Daikon radish
- Dried red pepper paste
- Egg
- Fingerroot
- Fish sauce
- Galangal
- Garlic
- Garlic powder
- Ginger
- Holy basil
- Kroeung
- Lemongrass
- Lime
- Long red chilli
- Makrut lime leaves
- Monosodium glutamate
- Noni leaves
- Onion
- Oyster sauce
- Palm sugar
- Pandan leaves
- Pork
- Prahok
- Rice
- Rice flour
- Rice vinegar
- Savoury seasoning
- Shallot
- Soy sauce
- Spring onion
- Star anise
- Sunflower oil
- Sweet basil
- Tamarind
- Turmeric
- Water
- Water spinach
- White fish
- White pepper
Sources
-
New beginnings: a gourmet guide to Cambodia
, Cambodia Ministry of Tourism official portal
— https://tourismcambodia.org/public/index.php/official-activities/new-beginnings-a-gourmet-guide-to-cambodia (accessed 2026-08-28)— Dish identity, Cambodia association and qualified variation note. -
Prahok Ktis
, Cuisine Wat Damnak
— https://movetocambodia.com/food/recipes-cuisine-wat-damnak-kitchen-prahok-ktis/ (accessed 2026-10-08)— Dish identity and qualified variation note. -
Prahok Ktiss
, Thida's Kitchen
— https://thidaskitchen.com/prahok-ktiss/ (accessed 2026-10-08)— Dish identity and qualified variation note.