Soc Trang countryside specialty, a difficult-to-pronounce fish sauce made from "random freshwater fish" eaten with fresh vegetables and raw fruit.

To have delicious fish sauce, Khmer people choose the best fish, clean them, soak them in water for a few hours, then take them out and mix them with salt and cold rice.

In most Khmer dishes in Tra Vinh , they add a little Pro-hoc fish sauce to make the flavor richer. Photo: Son Cao TThắng

When incubating, the Khmer   Arrange the fish - cold rice - salt in layers until full and use a heavy object or bamboo slats on top to compact.

During the fermentation process, they will use the water that overflows from the jar to create a fish sauce with a very distinctive flavor. The remaining fish sauce can be used after about 6 - 8 months of fermentation.

Pro-hoc fish sauce is made from many types of minced freshwater fish in the daily meals of Khmer people, including Khmer people in Soc Trang . Photo: Son Cao Thang

Pro-hoc fish sauce can be eaten with rice, fresh vegetables, raw fruits such as banana (astringent taste), star fruit (sour taste), papaya (mildly sweet taste)...

Khmer people also use Pro-hoc fish sauce as a flavor for everyday dishes such as: vermicelli soup, vermicelli with fish sauce, braised fish sauce, hotpot with fish sauce... or process it into many typical dishes during holidays and Tet such as: Chol Chnam Thmay, Sel Don Ta, Ooc Om Boc...

Besides, Pro-hoc fish sauce is also exploited by many restaurants and developed into a specialty of Tra Vinh province.

Khmer people consider Pro-hoc fish sauce a specialty dish and always use it in family parties and to entertain guests from far away. Photo: Son Cao Thang

With its unique and distinctive flavor, Pro-hoc fish sauce is currently very popular. If you have the opportunity to visit Tra Vinh, you will enjoy Pro-hoc fish sauce, a specialty dish imbued with Khmer culture.

Source: https://danviet.vn/dac-san-dong-que-soc-trang-thu-mam-kho-doc-lam-tu-lung-tung-ca-dong-an-voi-rau-tuoi-qua-song-20240927235712159.htm