Confession: We haven’t been to Cambodia yet. But we’d love to go. If you have been to that fascinating land, we’d love to hear your travel tales. Write to us on firstname.lastname@example.org, and we’ll take it forward.
For now, let’s talk about “Cambodian cheese” that isn’t really a cheese!
It’s actually fermented fish paste, with a cheese-like texture, salty taste and distinct odour. Wrapped in banana leaves and served with hot rice, the “cheese” may look appetising, but that smell isn’t for everyone! Incidentally, it’s called prahok in Cambodia.
Wikipedia: “Prahok is obtained by crushing or grinding fresh fish after de-scaling, gutting and cleaning them. They can be crushed underfoot, like wine grapes, or processed by machine. After the fish is crushed, it is left in the sun for a full day, then salted.”
The smell of prahok has been described as “stomach turning” and “like your brother’s socks.” If you still want to try it:
3 more things you must know about Prahok:
It’s always eaten fried or steamed, never raw: for fear of spoilage.
Good quality prahok is fermented upto 3 years.
Prahok is also wildly popular in Vietnam.
More here: http://en.wikipedia.org/wiki/Prahok