Pla ra or what the Thai north-easterners call Padaek is fermented fish and a local delicacy eaten mainly by the people who live in the north-easten part of Thailand.

Pla ra is made from small fish, preferably river fish, mixed with very tiny grains of rice bran and salt. As far as quality is concerned, it is supposed to be kept in a jar for between one and three months before it is ok for consumption.A good Plara must have a pleasantly rancid smell and the colour of the fish ought to be soft pink. The fish also should not be too hard or easily friable. Pla ra sauce is often added to Som tam,can be heated with chiles and other spices before serving with rice, fresh or steamed vegetables, or with curry.There is also a dried powdered version of Pla ra that has been successfully marketed recently