( ), types of prahok that are covered with banana leaves and left to cook under pieces of rock beneath a fire or over the coals. Raw prahok Prahok chhau ( ) is a type of prahok can be used to make a paste with lemon grass, lime juice, fresh peppers, and eggplant eaten with (usually cooked rare) beef steak. Also, this is the type of prahok preferably used as a dipping paste for vegetables and fruits. See also , Burmese fish paste , Filipino fish paste References External links Ly Vanna and Moul Jet (March 2002). The Story of Prahok. Leisure Cambodia (Volume 2, No. 3) Suy Se (January 19, 2007). Got fish? It's Prahok season in Cambodia. ThingsAsian Cambodian cuisine Fish sauces Umami enhancers Food paste