Pla Ra - Fermented Fish - Smells Bad-Great Taste

I cannot imagine life without Pla Ra. Pla Ra is that fermented fish condiment which some people actually say smells bad. To me, Pla Ra has a great taste and a mouthwatering aroma but just taking the lid off a jar of Pla Ra in the presence of a Farang will usually be enough to send them running and gasping for air.

Most, though not all Thai People love Pla Ra. Often described incorrectly as rotten fish, Pla Ra is the quintessential ingredient of Northern and North Eastern Thai cooking. In Isaan especially, Pla Ra is indispensable in many of the dishes. True, the fragrance is strong and unique but just like another Thai delicacy that visitors also sometimes say smells bad, the Durian, the taste is exceptional. Born in a small village in Northern Thailand, my first solid food, along with sticky rice, was Pla Ra. Freshly made steaming hot sticky rice dipped into a bowl of rich and salty Pla Ra was like heaven for me as a child. Although Pla Ra is made all over Thailand, the best comes from the North and Isaan. Thai people on southbound buses and trains to Bangkok will nearly all be carrying a small gift of Pla Ra for their expectant friends and relatives in the Capital.

It is impossible to discuss the history of Thai cuisine without at least a mention of Pla Ra. Thailand has always had a plentiful supply of fish and among the early ways of preserving the large catches of fish was salting and drying and also fermenting the fish making Pla Ra. There are many different uses and ways to eat Pla Ra, far too numerous to mention all. Pla Ra is to Thailand what Peanut Butter is to the West. Pla Ra can be eaten deep fried, in curries, as a dip, cooked in coconut milk and also mixed with other spices and very often toasted rice. Nam Prik Pla Ra is a special favourite. Each Thailand Region has its own way of making Pla Ra. Fermentation time can be anything from one or two months up to a year or more and, whilst ingredients may vary, the main ingredient is fish. In Isaan, Pla Ra will be at the top of everyone’s shopping list. In the markets, the ladies manning the Pla Ra stalls are among the busiest, with many jars, buckets or pots containing various types of Pla Ra. Some Pla Ra has whole fish, some with small pieces while others are pureed. Shoppers will spend time carefully examining the contents and sampling the fragrance of several varieties before making their purchase. Next time you visit the market, be sure to add some Pla Ra to your list. If you never try it you’ll never know what you’re missing.

Making Pla Ra