Pla Som, literally translating to "sour fish," is a fermented fish dish from the Isan region of northeastern Thailand. It's a staple food there and a delicacy for some. Made by fermenting whole freshwater fish, typically small silver barbs (pla tapian), with salt, garlic, and cooked rice, the fermentation process gives Pla Som its distinct sour and funky flavor.
The fish is fermented for several days in a sealed container until it reaches the desired level of sourness. Once fermented, Pla Som can be eaten raw with fresh vegetables and sticky rice, or it can be deep-fried until crispy for a more intense flavor and texture.
Here are some other interesting facts about Pla Som:
- It's a rich source of protein, minerals, and vitamins. However, due to its high sodium content, it's not recommended for people with kidney disease.
- Pla Som is similar to another popular Thai dish, Pla Ra, which is a fermented fish paste or dip. However, Pla Ra is usually made with larger fish and fermented for a longer period, resulting in a stronger flavor.
- The strong smell of Pla Som can be off-putting to some people, but those who acquire the taste find it to be an addictive and delicious dish