Beyond Angkor Wat: Siem Reap’s Pungent Pride Gets Global Recognition

Warning: not for the faint of stomach.

If you’ve ticked off the temples and are hungry for something truly Cambodian—and we mean truly—make your way to one of the local markets or food producers in Siem Reap to experience Prahok. Often called Cambodia’s “culinary backbone,” this traditional fermented fish paste just gained Geographical Indication (GI) status, joining the ranks of Kampot pepper and palm sugar as a nationally protected product.

On May 5, the Cambodian government officially registered Siem Reap Prahok as a GI product, meaning it’s now internationally recognized for its cultural, geographic, and production value. That’s a big deal—not just for trade, but for tourism and tradition too.

So, What Exactly Is Prahok?

Think of it as Cambodia’s answer to anchovy paste—but way more intense. Made by salting, fermenting, and aging freshwater fish (typically mudfish), Prahok is used in everything from dipping sauces to full-on mains. It’s rich, funky, salty, and very, very distinctive. Locals love it. Expats sometimes grow to love it. Visitors? That depends on how adventurous your palate is.

But if you want to taste Cambodia beyond the café lattes and rice paper rolls, this is where to start. And now that it’s received GI status, Siem Reap Prahok is more than a local staple—it’s a protected cultural product with pride of place on the global food map.

Image: kroya restaurant/chili_licious_

Where to Try It

Confirel in Phnom Penh carries beautifully packaged Prahok powder (great for gifts if you want to surprise your foodie friends back home), and in Siem Reap, local markets, restaurants, and even street stalls will give you the real deal—raw, grilled, fried, or stirred into rich stews.

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If you’re not quite ready to dive in full force, look for dishes like Trei Ngeat (fermented grilled fish) or Samlor Korko (a hearty vegetable stew often laced with prahok) as a gentler introduction.

A Win for Local Producers

GI recognition means more than just bragging rights. It ensures that local farmers and producers in Siem Reap benefit from higher value, more consistent quality control, and stronger protection from imitation products. It also keeps traditional practices alive in a rapidly modernising food landscape.

Other Cultural Bites (No Fermentation Required)

If Prahok’s a bit strong for your taste, don’t worry—Siem Reap has plenty of other cultural treats to explore:

Phare, The Cambodian Circus – A powerful mix of theatre, acrobatics, and music that tells real Cambodian stories.
Made in Cambodia Market – Handicrafts, textiles, and art all made by local artisans. Great for gifts, no haggling required.
Satcha Cambodian Handicraft Hub – See craftspeople in action, from carving to weaving, with interactive workshops available.
Angkor National Museum – Dive into the story behind the temples and Khmer civilization in air-conditioned comfort.

So yes, Angkor Wat is still the star—but there’s much more simmering beneath the surface of Siem Reap. Whether you brave the bold world of Prahok or play it safe with artisan shopping and live performances, make sure to leave time for Cambodia’s cultural side.

Just don’t say we didn’t warn you about the smell.