Prahok (/ˈprɑːhʊk/; Khmer: ប្រហុក, romanized: prâhŏk, IPA: [prɑːhok]) is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment.

Because of its saltiness and strong flavor, it was used as an addition to many meals in Cambodian cuisine, including soups and sauces.

Prahok has a strong and distinct odor reminiscent of Limburger or ripe Camembert,[2] which has earned it the nickname "Cambodian cheese".

The prahok is fermented in large clay jars covered with a lid made of woven bamboo strips.

[5] The early fermentation prahok has a high content of crude fat (151 g/kg), which drops significantly (to 1.7–10.7 g/kg) after degutting in later stages.