{"id":17724,"date":"2026-08-13T16:10:28","date_gmt":"2026-08-13T09:10:28","guid":{"rendered":"https:\/\/phakhaolao.la\/?post_type=story&#038;p=17724"},"modified":"2026-10-23T16:07:41","modified_gmt":"2026-10-23T09:07:41","slug":"how-to-make-padaek-traditional-lao-fermented-fish","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/how-to-make-padaek-traditional-lao-fermented-fish\/","title":{"rendered":"How to Make Padaek (Traditional Lao Fermented Fish)"},"content":{"rendered":"<p>Padaek is a traditional Lao fermented fish product. It is commonly prepared at home and used as a seasoning in many Lao dishes, adding a rich and distinctive flavor.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>3-5 kg of fresh fish<\/li>\n<li>1-1.5 kg of salt<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Clean the fish. Wash the fish thoroughly, remove the scales and internal organs, then rinse again and drain well.<\/li>\n<li>Mix the fish with salt. Combine the fish and salt, making sure the salt is evenly distributed.<\/li>\n<li>Place the fish in a container. Put the salted fish into a clean earthenware jar or other suitable food-grade container. Press it down firmly and close the lid tightly.<\/li>\n<li>Ferment the fish. Keep the container in a clean place away from direct sunlight. Fermentation may take several weeks to several months, depending on the method used, until the fish develops the desired flavor.<\/li>\n<li>Cook the padaek. Once fermentation is complete, boil the padaek thoroughly before using it.<\/li>\n<li>Strain if desired. Strain the cooked padaek to separate the liquid for use as a seasoning. Alternatively, keep the fish pieces in the mixture according to personal preference.<\/li>\n<\/ol>\n","protected":false},"template":"","format":"standard","story-type":[126,261],"type-of-story":[269],"class_list":["post-17724","story","type-story","status-publish","format-standard","hentry","story-type-ingredients","story-type-lao-kitchen","type-of-story-text-story-en"],"acf":{"pkl_story_headline":"A Traditional Food Preservation Method Passed Down Through Generations","pkl_story_authors":"Bouavone Thipphavanh","pkl_story_image":17372,"pkl_story_video":"","pkl_story_image_credits":"phakhaolao","pkl_story_file":null,"pkl_type_of_story":[269],"pkl_story_story_types":[261,126]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/17724","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"acf:term":[{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/126"},{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/261"},{"embeddable":true,"taxonomy":"type-of-story","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story\/269"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=17724"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=17724"},{"taxonomy":"type-of-story","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story?post=17724"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}