Some years ago I was introduced to a foul smelling fish sauce called Plah Rah.

Not sure of the spelling.

It was deep in Isaan country.

I think it's a biennial thing.

The rice farmers pumped the dam dry flushing the water into the neighboring dam.

Then the family would wade through the empty dam collecting all manner of fish and sea creatures.

A BBQ feast would be had washed down with SangSom if available.

The remainder of the fish would be thrown into large plastic drums (scales, entrails and all), with salt and water, then sealed.

After a long storage period it would ferment down into a pungent fish sauce.

In a country not renowned for its dairy industry I'd imagine Plah Rah is a great source of calcium.

Isaan people absolutely love it.

On the other hand, some Northern Thais I've spent time with on the Lao border call Plah Rah poison and avoid it.

Apparently, if not fermented for atleast 18 months, if not 2 years, parasites can survive in the Plah Rah.

I've heard this can be the cause of liver cancer amongst other things.

I personally shouldn't have an issue as the stuff doesn't appeal.

Well, parasites are getting good press these days as they apparently contribute to partial cures for diseases that originate in the gut such as celiac disease, irritable bowl syndrome, various allergies, etc. There's an interesting article in the Health Section of the New York Times today. Who knew that intestinal parasites could contribute to good health?

Very interesting D.

Both friendly and dangerous parasites not to mention bacteria.

If I used them I'd want to do it scientifically though.

It is popular in Northern Thailand too -

Maybe its those of Lao descent who aren't into it?

Maybe its those of Lao descent who aren't into it?

Very much doubt it. There's a very popular dish in Laos, somtam lao, which is made with plaa raa.

Maybe its those of Lao descent who aren't into it?

Very much doubt it. There's a very popular dish in Laos, somtam lao, which is made with plaa raa.

I could appreciate and enjoy many of these dishes if they didn't add the plaa raa.

Almost a sewerage smell.

The other thing I can't get around to appreciating is the gallons of cooking oil that seems to be added.

My omelet for example swims in oil even if you ask to hold back on the oil.

Although I must say the BBQ rat was very tasty.

Ive seen it used in northern cooking as well, although not as strongly.

Koi plaa has been linked to cancer.

Every region eats it .. My wife is from KK but we get ours shipped in from Chonburi where the MIL lives as the right freshwater fish don't live in the south ( apparently )

It's boiled before consumption to kill the nasties .. Although there are regional varieties that don't boil the fermented stew.

The local Muslims in the Deep South also make pra-rah from sea fish but it's not so good.

Kapi is also a regional comparison - it's fermented shrimps with a similar texture to nam prik praa-rah.

1 liver fluke egg is all you need to consume for liver cancer to occur 10 years later.

http://www.bbc.com/news/health-33095945

https://en.wikipedia.org/wiki/Opisthorchis_viverrini

Always know when the MIL stays as the kitchen stinks. Big paint container size of the horrible stuff outside the kitchen door. It's the one thing offered to me that I've avoided because of the smell but as the wife says, it smells no worse than parmesan cheese.

Liver fluke; very interesting life cycle. I think Isaan has the highest occurrence of liver cancer in the world. If you're not sure if it's been boiled, stay well away from it.

Liver fluke; very interesting life cycle. I think Isaan has the highest occurrence of liver cancer in the world. If you're not sure if it's been boiled, stay well away from it.

Is that a fact ? Or did you make that up .. I don't doubt you for a minute. Just interested to know.

Liver fluke; very interesting life cycle. I think Isaan has the highest occurrence of liver cancer in the world. If you're not sure if it's been boiled, stay well away from it.

Is that a fact ? Or did you make that up .. I don't doubt you for a minute. Just interested to know.

I suspect the "highest occurrence of liver cancer in the world" is probably made up, but it's definitely plausible that it's one of the highest in the world. I'd expect it to be on a par with Lao, which has the second highest rate in the world (behind Mongolia), given the similarity of cuisine.

Source of rates: http://www.wcrf.org/int/cancer-facts-figures/data-specific-cancers/liver-cancer-statistics

Maybe its those of Lao descent who aren't into it?

Very much doubt it. There's a very popular dish in Laos, somtam lao, which is made with plaa raa.

Somtam lao for the little lady and Somtam thai for me.