Description
- Type : Minced
Fermented Fish Sauce or Pla Ra is a traditional northeastern Thai and Lao seasoning produced by fermenting fish with rice bran or roasted rice powder and salt fermented in a closed container for at least six months. It is mostly used in northeastern and Lao food such as green papaya salad. It has a very strong smell, which is considered unpleasant by some people. Its flavors are salty and sour, depending on the amount of salt put in and lactic acid resulting from fermentation process.