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Various delicacies in the world owe their unique, complex flavors to different fermented ingredients. These ranges from European\u2019s sauerkraut to sourdough bread, and from the fiery taste of kimchi in numerous Korean dishes to the umami flavor of miso in Japanese cuisine. Thai food is no different. While Thai cuisine has gained global recognition for its rich flavors and unique culinary techniques, the secret behind exceptional flavors of many dishes remains relatively unknown to many. The hidden gem of Thai ingredient is fermented fish, or pla ra<\/em> which does not only enhance the umami taste of food but is also nutritious. Join us on a delectable journey as we uncover the story of pla ra <\/em>and its indispensable role in Thai cuisine.<\/span><\/p>\n <\/p>\n What is\u00a0pla ra?<\/em><\/strong><\/span><\/p>\n Pla ra\u00a0<\/em>(\u0e1b\u0e25\u0e32\u0e23\u0e49\u0e32), sometimes called\u00a0pla daek<\/em>\u00a0(\u0e1b\u0e25\u0e32\u0e41\u0e14\u0e01) in some Northeastern provinces, is a type of fermented fish used in Thai cuisine. It is an ingredient included in most dishes in the Northeast region of Thailand, or Isan. This ingredient is made by fermenting freshwater fish, such as gourami, snakehead, catfish, or small fishes, with salt and rice bran or roasted rice powder in a closed container for at least six months.\u00a0<\/span><\/p>\n <\/p>\n Pla ra (\u0e1b\u0e25\u0e32\u0e23\u0e49\u0e32)<\/em> or pla daek (\u0e1b\u0e25\u0e32\u0e41\u0e14\u0e01) <\/em>(Cr. esan-food.blogspot)<\/p>\n <\/p>\n Pla ra\u00a0<\/em>has a reputation for its strong smell and a salty, umami flavor. Some may view the ingredient as an acquired taste and may be hesitant to try dishes containing\u00a0pla ra<\/em>. Yet,\u00a0pla ra<\/em>\u00a0is loved by many Thais and is frequently used as a condiment, enhancing the taste of numerous dishes.\u00a0<\/span><\/p>\n <\/p>\n History of\u00a0Pla Ra<\/em><\/strong><\/span><\/p>\n Fermented food has been an integral part of the cuisine in ASEAN countries for more than 3,000 years. These include not just\u00a0pla ra<\/em>, but also salted fish, shrimp paste, and fish paste, among others. These ingredients should not be viewed as a creation of a specific country or group of people, but they are the product of a shared culture and culinary wisdom of Southeast Asia when it comes to food preservation techniques. Fermented fish like\u00a0pla ra<\/em>\u00a0is considered a staple food across ASEAN countries. For instance, it is known as\u00a0pla deak<\/em>\u00a0in Laos,\u00a0prahok\u00a0<\/em>in Cambodia,\u00a0bagoong\u00a0<\/em>in the Philippine-s,\u00a0mam\u00a0<\/em>in Vietnam, and\u00a0pekasam\u00a0<\/em>in Malaysia. However, fermented fish in each country is made with different techniques, offering a unique taste and texture.<\/span><\/p>\n \u00a0<\/em><\/span><\/p>\n Pla ra\u00a0<\/em>is deeply rooted in the Thai culinary tradition. The practice of fermenting fish in Thailand and the evidence that Thai people commonly consumed\u00a0pla ra<\/em> is already present in the era of the Ayutthaya Kingdom (1351-1767). Simon de la Loub\u00e8re, a French diplomat in the reign of Louis XIV, came to Thailand, previously called Siam, in 1687 and documented what he had observed and experienced during his 3-month stay. In his document,\u00a0Du Royaume de Siam,\u00a0<\/em>La Loub\u00e8re also wrote about Thai cuisine. He stated that people in the Ayutthaya Kingdom tended to eat rice and fish, especially salted fish and dried fish. There is also a section in the document about fish fermentation in earthen jars or clay pots which indicates that Thai people have been making and eating\u00a0pla ra\u00a0<\/em>even before the time La Loub\u00e8re arrived, which was more than 330 years ago. Interestingly, he also brought a jar of\u00a0pla ra<\/em>\u00a0back to France.<\/span><\/p>\n <\/p>\n Fermenting fish in jars<\/em> (Cr. paidooo)<\/p>\n <\/p>\n Although having been a part of Thai cuisine from the start, the popularity of\u00a0pla ra\u00a0<\/em>in Thailand never really ceases. Because of its strong umami profile that brings out the complex flavor in each dish, Thai people still incorporate\u00a0pla ra\u00a0<\/em>in their cuisine. In the Northeastern region,\u00a0pla ra<\/em>\u00a0is an ingredient in almost every dish. As people from Isan began migrating to other regions to find jobs, Northeastern Thai cuisine became more widespread and popular. Dishes containing pla ra<\/em>, such as\u00a0som tam\u00a0<\/em>(spicy green papaya salad), captured the heart of people from other regions. Some restaurants offer\u00a0pla ra\u00a0<\/em>sauce or\u00a0pla ra\u00a0<\/em>dip as a choice for their consumers or even create a fusion cuisine with it. Some, however, may consider the ingredient as an acquired taste. Therefore, some customers may ask the restaurant, especially ones that sells Isan food, not to add\u00a0pla ra<\/em>\u00a0in the dish.\u00a0<\/span><\/p>\n <\/p>\n Regional Variations<\/strong><\/span><\/p>\n Although it is most often associated with Lao and Northeastern Thai foods,\u00a0pla ra<\/em>\u00a0is consumed in every part of Thailand. Different regions of Thailand have their own unique variations of\u00a0pla ra<\/em>.\u00a0<\/span><\/p>\n <\/p>\n In the Northeastern region,\u00a0pla ra<\/em>\u00a0is a staple ingredient in many dishes such as\u00a0som tam pla ra<\/em>\u00a0 (spicy green papaya salad with added\u00a0pla ra\u00a0<\/em>sauce). Moreover,\u00a0pla ra<\/em>\u00a0is sometimes eaten as fried fermented fish or eaten raw with sticky rice. As for the fermentation process, they often ferment freshwater fish with salt and rice bran which gives the fish a reddish pink color and clear black sauce when it is properly fermented. The meat of the fish is often firm, and the smell is quite strong. In this region,\u00a0pla ra<\/em>\u00a0is also divided into categories according to its flavor and smell.\u00a0<\/span><\/p>\n <\/p>\n Som tam pla ra<\/em> (Cr. cookpad)<\/span><\/p>\n <\/p>\n Made by fermenting large fish such as snakehead fish, this type of\u00a0pla ra<\/em>\u00a0gives an aromatic smell and flavorful taste. The meat is reddish pink in color. This method uses more salt than other types of\u00a0pla ra\u00a0<\/em>and the fermentation process takes around six to ten months to finish.\u00a0<\/span><\/p>\n <\/p>\n Pla ra nua<\/em>\u00a0is made from small-sized to medium-sized fish. The fish is fermented with salt and rice bran in a 4:1:1 ratio for around four to six months. The finished product gives out a gentler scent than\u00a0pla ra hom<\/em>.<\/span><\/p>\n <\/p>\n The sauce of this type of\u00a0pla ra<\/em>\u00a0is usually used as an ingredient in other dishes and the meat is not eaten raw. It is made from minnow, a range of species of small freshwater fish. This method uses four parts of fish and one part of salt and rice bran fermented for more than ten months to around one year. The result is dark color sauce and meat and the smell of it is pungent and considered the strongest of all three types.<\/span><\/p>\n <\/p>\n In the Central region,\u00a0pla ra\u00a0<\/em>is often fermented with roasted rice powder instead of rice bran, which makes it yellow with a soft texture. The smell is distinctively aromatic. People in this region often use large-sized fish such as snakehead or climbing gourami as an ingredient for their\u00a0pla ra<\/em>\u00a0since they like to consume it as chunks in a chili paste with multiple vegetables.\u00a0<\/span><\/p>\n <\/p>\n As for the Northern region, the locals call fermented fish\u00a0pla ha\u00a0<\/em>(\u0e1b\u0e25\u0e32\u0e2e\u0e49\u0e32). They use both large-sized fish and smaller ones to make this dish. What is unique is that traditionally they ferment the ingredients, including fish, salt, and roasted rice, in a bamboo tube instead of using an earthen jar. Sometimes they also sun-dry the fish marinated with salt and roasted rice to eat with rice, or they may pound dried\u00a0pla ha<\/em>\u00a0into powder to use as seasoning.<\/span><\/p>\n <\/p>\n The Southern region also has a unique technique of making their own\u00a0pla ra\u00a0<\/em>or what they call\u00a0pla ra lae sarb\u00a0<\/em>(\u0e1b\u0e25\u0e32\u0e23\u0e49\u0e32\u0e40\u0e25\u0e2a\u0e32\u0e1a), or\u00a0\u201cpla ra\u00a0<\/em>from a lake\u201d. It is often produced in the Songkla Lake area by fermenting catfish with salt and jaggery for a night, then drying it in the sun for two to three days before eating. This method takes the least time of all\u00a0pla ra<\/em>\u00a0in Thailand.\u00a0<\/span><\/p>\n <\/p>\n Nutrition<\/strong><\/span><\/p>\n Not only does\u00a0pla ra<\/em>\u00a0help enhance the flavor of multiple Thai dishes, but it also offers a variety of nutrients that contribute to a balanced diet. Moreover, compared to other fermented aquatic products such as fish sauce or\u00a0kapi\u00a0<\/em>(shrimp paste),\u00a0pla ra<\/em>\u00a0is found to be more nutritious. A sample of 100 grams of\u00a0pla ra<\/em>, including the meat of fermented fish and its sauce, is estimated to be up to 149 kcal. It contains around 15 grams of protein, 4 grams of carbohydrates, and 8 grams of fat. There are also various vitamins and minerals beneficial to our health such as vitamin A, vitamin B1, vitamin B2, vitamin B3 (niacin), phosphorus, and calcium. Moreover, it is a source of probiotics.\u00a0Pla ra<\/em>\u00a0from a snakehead fish is found to be one of the most nutritious as it is rich in protein and contains less fat. In the Northeastern region, pla ra<\/em> can be an important source of protein and sodium, helping to prevent diseases related to malnutrition.<\/span><\/p>\n <\/p>\n While\u00a0pla ra<\/em>\u00a0offers several nutritional advantages, it is worth noting that the traditional one is also high in sodium due to the fermentation process. However, nowadays, there are also many bottled\u00a0pla ra\u00a0<\/em>products containing low sodium in the market. Therefore, those who need to restrict their sodium intake should aim for those products instead.\u00a0<\/span><\/p>\n <\/p>\n As with any food, balance and moderation are key. Incorporating\u00a0pla ra<\/em>\u00a0in moderate amounts as part of a balanced diet can provide a unique flavor profile while contributing to a range of essential nutrients.\u00a0<\/span><\/p>\n <\/p>\n Cooking with\u00a0pla ra<\/em><\/strong><\/span><\/p>\n Because of the umami taste of\u00a0pla ra<\/em>\u00a0that can add depth of flavor to a dish, it became one of the most popular ingredients in Thai cuisine. Yet, as it is a fermented food, there is a chance of contamination such as liver flukes. Therefore, there are a few steps to follow to cook with\u00a0pla ra\u00a0<\/em>safely. First of all, one needs to buy\u00a0pla ra\u00a0<\/em>from a reliable source to ensure the quality and cleanliness of fermented fish. Then, every time before consuming or adding\u00a0pla ra<\/em>\u00a0to a dish, one needs to boil it at around 90 degrees Celsius for 5 minutes to kill off liver flukes and other bacteria. It should be noted that most\u00a0pla ra<\/em>\u00a0sold in a bottle in a supermarket is already cooked or pasteurized, but one should also choose a brand that has gotten approval from the Thai Food and Drug Administration and check for its expiration date. Lastly, one should not consume\u00a0pla ra\u00a0<\/em>more than two tablespoons per day as it contains high sodium.\u00a0<\/span><\/p>\n <\/p>\n Many simple and delicious dishes contain\u00a0pla ra<\/em>. Here are some examples:\u00a0<\/span><\/p>\n Lon<\/em>\u00a0is a verb meaning simmer or stew. Therefore, this dish is a coconut stew that integrates\u00a0pla ra\u00a0<\/em>in it. To make\u00a0lon pla ra<\/em>, one needs to boil coconut milk with a little bit of water. Then, when the coconut milk starts to boil, add the herb, namely, lemongrass, shallots, galangal, and Chinese ginger, followed by tamarind paste. After that, boil the soup over medium heat and then add cooked\u00a0pla ra\u00a0<\/em>sauce to enhance the flavor. As the stew starts boiling again, catfish should be added. However, the fish should not be stirred, instead, one should use a ladle to submerge it in the stew and let it boil for a while. Then, add some bamboo shoots and let it cook before adding yard long beans and eggplant. The final step is adding kaffir lime leaves and red, yellow, and green chili as well as bird\u2019s eye chili for spice. Let it simmer and then a spicy dish to brighten up the day is ready to be served.\u00a0<\/span><\/p>\n <\/p>\n Lon pla r<\/em>a (Cr. howtocookhub)<\/p>\n <\/p>\n Another simple but delicious dish that contains\u00a0pla ra\u00a0<\/em>is\u00a0pla ra bong<\/em>\u00a0or sometimes called\u00a0jaew bong<\/em>. It is a sweet and savory chili paste originating from Luang Prabang, Laos. Still, this dish is also commonly consumed in the Northeastern region of Thailand by dipping sticky rice or vegetables in it.\u00a0Pla ra bong<\/em>\u00a0is very easy to make, using only common ingredients found in Thai kitchens. First, one has to roast pounded galangal and lemongrass in the pan over medium heat until it is dried and gives out an aromatic smell. Secondly, add minced shallots and minced garlic and stir until all ingredients are completely dried. For the third step, add minced\u00a0pla ra\u00a0<\/em>meat and tamarind paste and stir until everything is mixed and become completely dry. Then, season with sugar, chili powder, and MSG (this is optional). Finally, add chopped kaffir lime leaves and mix well.\u00a0<\/span><\/p>\n <\/p>\n pla ra bong or jaew bong <\/em>(Cr. board.postjung)<\/span><\/p>\n <\/p>\n Kaeng om\u00a0<\/em>is a soup that has little liquid but is filled with various vegetables and herbs with dill as a main ingredient. Rich flavors from vegetables combined with curry paste create an umami flavor for the soup. In addition to a wide range of herbs,\u00a0kaeng om<\/em>\u00a0also contains some meat, contributing to a more balanced diet. The most popular ones are pork, beef, chicken, and catfish.\u00a0Pla ra<\/em>\u00a0sauce is commonly added as a flavor enhancer. To cook\u00a0kaeng om,<\/em>\u00a0one has to prepare the meat by cutting it into bite-size pieces and pounding dried red chili and shallots until they are crushed to get the curry paste. When the ingredients are ready, boil some water with sliced lemongrass, then add the curry paste. After a while, add chicken, then wait for the water to boil again. The next step is adding vegetables such as dill, cabbage, Chinese cabbage, and spring onion. Finally, season with\u00a0pla ra\u00a0<\/em>sauce and fish sauce as desired, wait for the vegetable to be cooked, and it is ready to be served.\u00a0<\/span><\/p>\n <\/p>\n Kaeng om <\/em>(Cr. \u0e04\u0e23\u0e31\u0e27\u0e1a\u0e49\u0e32\u0e19\u0e46 Channel)<\/span><\/p>\n <\/p>\n For those interested in Thai culture and cuisine, trying\u00a0pla ra<\/em>\u00a0can be an intriguing culinary adventure. While its pungency might initially seem overpowering, many Thai dishes skillfully balance the flavors, resulting in delightful creations. Thus, pla ra<\/em> should not be viewed as a funky, scary ingredient to be avoided, but rather a \u201chidden gem\u201d enhancer that can add great depth and complexity to your meals.<\/span><\/p>\n <\/p>\n Conclusion<\/strong><\/span><\/p>\n Pla ra<\/em>\u00a0showcases the long-standing heritage of food preservation in Thailand. It reflects the creative nature of Thai people who explore and always make the most out of their local resources by creating different ingredients with various flavors from the same source.\u00a0Pla ra\u00a0<\/em>has been a component in Thai cuisine for ages, and, for some, it might be difficult to cook with such a pungent ingredient. Thai people, however, demonstrate their culinary expertise by incorporating the unique, umami flavor of\u00a0pla ra<\/em>\u00a0into their dishes. And whether it is used as a condiment, flavor enhancer, or even the star ingredient,\u00a0pla ra<\/em>\u00a0adds an unmistakable and unforgettable touch to Thai dishes, leaving a lasting impression on those willing to explore Thai cuisine.<\/span><\/p>\n <\/p>\n The story of \u201c<\/strong>pla ra<\/em><\/strong>\u201d is a flavorful part of Thai culture and heritage. We saw the resourcefulness and culinary skill of Thai people are reflected in this local ingredient. Join us in exploring more stories of Thailand and the Thai people, as we take you on a journey to discover Thainess.<\/strong><\/span><\/p>\n \u00a0<\/strong><\/span><\/p>\n Sources<\/span><\/strong><\/p>\n![\"\"](\"https:\/\/thailandfoundation.or.th\/wp-content\/uploads\/2023\/11\/\u0e1b\u0e25\u0e32\u0e23\u0e49\u0e32-300x197.png\")
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