Padaek, sometimes Padek, Lao bagoong, is a traditional Lao condiment made from pickled or fermented fish that has been cured. Often known as Lao fish sauce, it is a thicker, seasoned fish sauce that often contains chunks of fish in it. The fermentation takes a long time, giving padaek a rich aroma similar to fine cheeses like Époisses.
Unlike other versions of fish sauce in Southeast Asia, padaek is made from freshwater fish, owing to the landlocked nature of the former kingdom of Lan Xang. Padaek is used in many dishes, most notably Tam Mak Hoong, a spicy Lao papaya salad.
Recipes using Padaek see Here