View source for Padaek

{{short description|Traditional Lao condiment made from pickled or fermented fish that has been cured}}
{{italic title}}
{{Infobox food
| name             = ''Padaek''
| image            = Lao fish sauce.jpg
| caption          = Bottles of ''padaek'' at a convenience store in [[Vientiane]], [[Laos]]
| alternate_name   = ''padek''
| country          = [[Laos]]
| region           = [[Southeast Asia]]
| national_cuisine = [[Lao cuisine|Lao]]
| creator          = <!-- or | creators = -->
| mintime          = 
| maxtime          = 
| type             = 
| course           = 
| served           = 
| main_ingredient  = [[fermented fish]]
| minor_ingredient = 
| variations       =
| serving_size     = 
| calories         = 
| calories_ref     =
| protein          = 
| fat              = 
| carbohydrate     = 
| glycemic_index   = 
| similar_dish     = ''[[prahok]]'', ''[[pla ra]]'', ''[[ngapi]]'', ''[[bagoong]]''
| other            = 
}}
'''''Padaek'''''  or '''''padek''''' ([[Lao language|Lao]]: [[wikt:ປາແດກ|ປາແດກ]]) is a traditional [[Lao people|Lao]] condiment made from pickled or [[fermented fish]] that has been cured.<ref>{{Cite book |last=Formoso |first=Bernard |url=https://www.google.fr/books/edition/Identit%C3%A9s_en_regard/1HmrDQAAQBAJ?hl=fr&gbpv=1&dq=Padaek&pg=PA257&printsec=frontcover |title=Identités en regard: Destins chinois en milieu bouddhiste thaï |date=2016-06-30 |publisher=Éditions de la Maison des sciences de l’homme |isbn=978-2-7351-1893-9 |language=fr}}</ref><ref>{{Cite book |last=Kuroda |first=Motonaka |url=https://www.google.fr/books/edition/Kokumi_Substance_as_an_Enhancer_of_Koku/GWH8EAAAQBAJ?hl=fr&gbpv=1&dq=Padaek&pg=PA84&printsec=frontcover |title=Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science |date=2024-02-19 |publisher=Springer Nature |isbn=978-981-99-8303-2 |language=en}}</ref><ref>{{Cite book |last=Skinner |first=Julia |url=https://www.google.fr/books/edition/Our_Fermented_Lives/nZt4EAAAQBAJ?hl=fr&gbpv=1&dq=Padaek+loas&pg=PT154&printsec=frontcover |title=Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures & Communities |date=2022-09-27 |publisher=Storey Publishing, LLC |isbn=978-1-63586-384-0 |language=en}}</ref> It often contains chunks of fish and is thicker, as well as more seasoned than [[fish sauce]]. Unlike other versions of fish sauce in [[Southeast Asia]], ''padaek'' is made from freshwater fish, owing to the landlocked nature of the former kingdom of [[Lan Xang]]. ''Padaek'' is used in many Lao dishes, most notably ''[[tam maak hoong]]''.

==See also==
{{portal|Food}}
{{div col}}
*{{annotated link|Prahok}}
*{{annotated link|Pla ra}}
*{{annotated link|Budu (sauce)|Budu}}
*{{annotated link|Conpoy}}
*{{annotated link|Mắm_nêm|Mam nem}}
*{{annotated link|Ngapi}}, Burmese fish paste
*Patis<ref>[[Fish sauce]]</ref>{{Circular reference|date=February 2025}} - Philippine-fish sauce
{{div col end}}

==References==
{{Reflist}}

==External links==
*[https://cookingwithlane.com/padaek/ What is Padaek?]

{{fish sauce|state=expanded}}
{{seafood}}
{{Lao cuisine}}

[[Category:Fish sauces]]
[[Category:Umami enhancers]]
[[Category:Lao cuisine]]


{{Laos-cuisine-stub}}
{{condiment-stub}}