Pla rah, a kind of preserved fish popular in Isaan.

It is usually made from small fresh water fish, which are mixed with bran and salt.

Then it is left to ferment in an earthen jar for seven to eight months.

There is a saying that the flavour strongly increases if the fish is fermented ‘until maggots appear’ (fig.).

Pla rah usually looks like a thick, seasoned fish sauce, which contains chunks of fish.