Pla ra

[2][3] Fermented fish seasoning are commonly found in Cambodian, Lao, Mon, Thai and Vietnamese cuisine.

Its flavors are salty and sour, depending on the amount of salt put in and lactic acid resulting from fermentation process.

To free me from all doubts, some have assur'd me, that after they have salted them together, as the Siameses us'd to do, if they leave them in an earthen Pot in their Pickle, where they soon corrupt, by reason they salt ill at Siam, then, that is to say when they are corrupted, and as it were in a very liquid Paste, they do exactly follow the flux and reflux of the Sea, growing higher and lower in the Pitcher as the Sea ebbs or flows.

Mr. Vincent gave me a Pot thereof at his arrival in France, and assur'd me that this Experiment was true, and that he had seen it; but I cannot add my Testimony thereunto, by reason I was too late advertised thereof at Siam, to have an occasion of ascertaining it by my own Eyes; and that the Pot which Mr. Vincent gave me, and which I brought to Paris, perform'd this Effect no more: perhaps because the Fish were too much corrupted, or that their virtue of imitating the flux and reflux of the Sea continues only a certain time.The Siameses find much difficulty to make good Salt,* by reason that Meats do hardly take Salt in excessive hot Countries; but they love Fish ill season'd and dry better than fresh, even stinking Fish displeaseth them not no more than rotten Eggs, Locusts, Rats, Lizards, and most Insects: Nature doubtless framing their Appetite to things, the Digestion whereof is more easie to them.

And it may be that all these things have not such an ill taste as we imagine.A Siamese makes a very good Meal with a pound of Rice a day,* which amounts not to more than a Farthing; and with a little dry or salt Fish, which costs not more.

The Arak or Rice Brandy is not worth above two Sols for that quantity, which amounts to a Parisian Pint; after which it is no wonder if the Siameses are not in any great care about their Subsistence, and if in the Evening there is heard nothing but Singing in their Houses.Their Sauces are plain, a little Water with some Spices, Garlic, Chibols,* or some sweet Herb, as Baulm.

Pla ra that is fermented with roasted rice powder will become yellow with a soft texture and distinctive smell.

A second approach is to ferment the fish with salt and coarsely pounded, toasted, raw glutinous rice for at least six months.

[3] In 2018, the Thai Ministry of Agriculture published regulations to ensure the quality and hygiene of commercially-made pla ra.

A study found that 90% of samples from markets contain this species of bacterium, so it has been concluded that it has an important role in the fermenting process, especially for pla ra's taste and aroma.

During the scuffles that ensued, the traders made "stink bombs" with thin plastic bags filled with pla ra and hurled them at policemen.

[18] On 1 February 2010 bags of excrement and pla ra were thrown at Thai Prime Minister Abhisit Vejjajiva's house.