Cambodia is taking a pungent, potent approach to food diplomacy: prepare for prahok

Phnom Penh is looking to use the fermented fish paste – a staple of Khmer cuisine – as a way to boost soft power
It’s an approach to nation branding that has also been taken by other Asian nations, including the likes of Japan, Thailand and Malaysia
Published: 12:15pm, 3 Jan, 2021

Mention Indian cuisine and curry might come to mind, while sushi is one of the most well-known dishes from Japan. But what food is generally associated with Cambodia ?

If the country’s government and people have their way, it will most certainly be prahok. Described as the secret ingredient in any Khmer kitchen, the salted, crushed and fermented fish paste is used as a seasoning or condiment to add depth of flavour to just about every dish. It’s so pungent that it is also sometimes known as “Cambodian cheese”, and is usually eaten with rice or vegetables, or as a dipping sauce.

As Rethy Chhem and Siriwat Chhem wrote in an article titled “Food Diplomacy for Cambodia’s Nation Branding” – published late last month by the Asian Vision Institute (AVI), an independent think tank in Phnom Penh – the country is known for the splendid temples of Angkor, but few think of its rich culinary traditions that have been developed and refined over centuries.

The authors point out that prahok provides a unique savoury sensation that “enhances and harmonises the four traditional basic tastes of sweet, sour, salty and bitter”. Khmer cuisine also commonly uses sugar, lime, and fish sauce to bring out the flavours of local ingredients, in combination with fresh herbs and fragrant spices such as lemongrass, galangal, kaffir lime leaves, and turmeric.

Apart from being an essential element of a country’s intangible culture and one of the most powerful symbols of national identity, Rethy and Siriwat also noted that “food can be strategically deployed as a diplomatic tool for nation branding”.

They noted that Cambodia had not yet fully exploited this extraordinary opportunity for nation branding until recently, when food became one of the pillars of its cultural diplomacy strategy. When contacted by This Week in Asia, Siriwat Chhem said an official document on economic diplomacy, in which food diplomacy was a key element, was released by the Ministry of Foreign Affairs and International Cooperation in the Khmer language last month.

Speaking at the launch, foreign minister Prak Sokhonn said other Cambodian dishes that would be promoted included fish amok (a traditional stew-like dish), pomelo salad, somlor koko (a spice-based soup), somlor ktis (pineapple curry), prahok ktis (a spicy dish made with minced pork and, of course, prahok), and num banh chok (a type of rice noodle commonly eaten at breakfast).

Two programmes will also be established as part of the food diplomacy initiative: one to train Khmer cooks to serve in Cambodian embassies overseas, while another will provide Khmer culinary knowledge to ambassadors’ spouses.

“Both of these programmes will fall under what the [foreign minister] calls ‘kitchen diplomacy’”, said Siriwat Chhem, who is also director of the Center for Inclusive Digital Economy at the AVI, who added that the ministry’s economic diplomacy team is currently finalising a book on Khmer food called The Taste of Angkor.

On the subject of prahok, he compared the iconic ingredient to anchovies, which are extremely salty and pungent in any form and used to season and flavour sauces and dishes in Italian and French cuisine. “Used in small amounts, [prahok] can add character and body to a dish without overpowering the palette,” Siriwat Chhem said.
Full article: https://www.scmp.com/week-asia/politics ... cy-prepare

Bringing prahok for fast-lane diplomacy seems clever enough.
I mean, if the guest doesn't run right away coughing his stomach out ,then he's ready to accept whatever else.

Ahh.. the old Trojan Horse trick.

And worse - all those parasitic worms that make prahoc so tasty are probably genetically modified these days to contain Huawei listening devises as well as causing a slow lingering death.

I know exactly what you mean ^^^

"Truffle omelette, please waiter"

How weird is that!!!

Thanks Truff!! you got me off my bum. I just googled the local menus.
All the offerings seem to feature black truffle with omelettes.
Do you reckon i should hunt out some white?

I'll post the review

truffledog wrote: ↑Fri Jan 08, 2021 2:28 am sometimes the oddest ingredients are the secret of a signature dish. The quantity used is all what makes a difference.

Perfumes recipes seems to confirm this principle, from piss to whale's vomit, through beaver ass-moisture and other minor delicacies added in.
In fact, a bit of an extreme into the other extreme end makes an extreme more balanced, and is a interesting direction for many concepts.
Now i'm thinking about the Ministry of Silly Walks bit, everything so much into seriousness and dignity, except for the shameless walking...