Roi Et

Pla ra is a traditional Isan fermented fish sauce/paste, considered an essential condiment throughout Northeastern Thailand. Made by fermenting freshwater fish with salt and rice bran for at least 6 months, it develops a distinctive pungent aroma and complex umami flavor. This ancient preservation method dates back over 3,000 years and remains a cornerstone of Isan cuisine. The fermentation process creates both a liquid sauce and soft fish meat, both of which are used in various dishes or served as a condiment with sticky rice and fresh vegetables.