Fish 21XX.jpg
 Sellers and buyers haggle over fish from the Nam Ngum Reservoir that will be used to make paa dek, the ubiquitous Laotian national fermented fish sauce. 
©2016/Jerry Redfern

Sellers and buyers haggle over fish from the Nam Ngum Reservoir that will be used to make paa dek, the ubiquitous Laotian national fermented fish sauce. ©2016/Jerry Redfern

 Sellers and buyers haggle over fish from the Nam Ngum Reservoir that will be used to make paa dek, the ubiquitous Laotian national fermented fish sauce. 
©2016/Jerry Redfern

Sellers and buyers haggle over fish from the Nam Ngum Reservoir that will be used to make paa dek, the ubiquitous Laotian national fermented fish sauce. ©2016/Jerry Redfern

 Thin Udon loads paa dek into plastic barrels where it will ferment for months before sale. 
©2016/Jerry Redfern

Thin Udon loads paa dek into plastic barrels where it will ferment for months before sale. ©2016/Jerry Redfern

 Thin Udon loads paa dek into plastic barrels where it will ferment for months before sale. 
©2016/Jerry Redfern

Thin Udon loads paa dek into plastic barrels where it will ferment for months before sale. ©2016/Jerry Redfern

 Thin Udon loads paa dek into plastic-lined baskets where it will ferment for months before sale. 
©2016/Jerry Redfern

Thin Udon loads paa dek into plastic-lined baskets where it will ferment for months before sale. ©2016/Jerry Redfern

 A vendor scoops up fish paste - prahok - at a stall in the main market in Banlung, Cambodia.
©2016/Jerry Redfern

A vendor scoops up fish paste - prahok - at a stall in the main market in Banlung, Cambodia. ©2016/Jerry Redfern

 Vendor selling prahok fish paste in Banlung, Cambodia.
©2016/Jerry Redfern

Vendor selling prahok fish paste in Banlung, Cambodia. ©2016/Jerry Redfern

 Herm Rithya, also known as Pov, minces chilies and prahok, the traditional Khmer fish paste, at his guesthouse in Banlung, Cambodia.
©2016/Jerry Redfern

Herm Rithya, also known as Pov, minces chilies and prahok, the traditional Khmer fish paste, at his guesthouse in Banlung, Cambodia. ©2016/Jerry Redfern

 Herm Rithya, also known as Pov, minces chilies and prahok, the traditional Khmer fish paste, at his guesthouse in Banlung, Cambodia.

©2016/Jerry Redfern

Herm Rithya, also known as Pov, minces chilies and prahok, the traditional Khmer fish paste, at his guesthouse in Banlung, Cambodia. ©2016/Jerry Redfern

 Herm Rithya, also known as Pov, prepares a soup made with prahok, the traditional Khmer fish paste, at his guesthouse in Banlung, Cambodia.
©2016/Jerry Redfern

Herm Rithya, also known as Pov, prepares a soup made with prahok, the traditional Khmer fish paste, at his guesthouse in Banlung, Cambodia. ©2016/Jerry Redfern

 Herm Rithya, also known as Pov, prepares a soup - called samlor m'chou - made with prahok, the traditional Khmer fish paste, at his guesthouse in Banlung, Cambodia.

©2016/Jerry Redfern

Herm Rithya, also known as Pov, prepares a soup - called samlor m'chou - made with prahok, the traditional Khmer fish paste, at his guesthouse in Banlung, Cambodia. ©2016/Jerry Redfern

Fish 12.JPG
 Owner Leang Leng stands amid the aging vats in his eponymous fish sauce factory in Phnom Penh.
©2016/Jerry Redfern

Owner Leang Leng stands amid the aging vats in his eponymous fish sauce factory in Phnom Penh. ©2016/Jerry Redfern

 Ya, center, and other workers package bottles at the Leang Leng Fish Sauce Factory in Phnom Penh.
©2016/Jerry Redfern

Ya, center, and other workers package bottles at the Leang Leng Fish Sauce Factory in Phnom Penh. ©2016/Jerry Redfern

 Women chop fresh fish in the first step of making prahok and Pha Ork, two traditional Cambodian fermented fish pastes and condiments, at a factory outside Battambang, Cambodia. Behind her are vats of fermenting prahok, held closed with rocks.
©2016/Jerry Redfern

Women chop fresh fish in the first step of making prahok and Pha Ork, two traditional Cambodian fermented fish pastes and condiments, at a factory outside Battambang, Cambodia. Behind her are vats of fermenting prahok, held closed with rocks. ©2016/Jerry Redfern

 Women chop fresh fish in the first step of making prahok and Pha Ork, two traditional Cambodian fermented fish pastes and condiments, at a factory outside Battambang, Cambodia.
©2016/Jerry Redfern

Women chop fresh fish in the first step of making prahok and Pha Ork, two traditional Cambodian fermented fish pastes and condiments, at a factory outside Battambang, Cambodia. ©2016/Jerry Redfern

 Vats of fermenting pha ork, made from chopped fish, salt and rice and rice husks sit in a fish processing factory outside Battambang, Cambodia. The chunky fish condiment is popular throughout Cambodia.
©2016/Jerry Redfern

Vats of fermenting pha ork, made from chopped fish, salt and rice and rice husks sit in a fish processing factory outside Battambang, Cambodia. The chunky fish condiment is popular throughout Cambodia. ©2016/Jerry Redfern

 A man shovels piles of partially fermented fish through a gas-powered industrial grinder to make prahok, the traditional Cambodian fermented fish paste and condiment, at a factory outside Battambang, Cambodia.
©2016/Jerry Redfern

A man shovels piles of partially fermented fish through a gas-powered industrial grinder to make prahok, the traditional Cambodian fermented fish paste and condiment, at a factory outside Battambang, Cambodia. ©2016/Jerry Redfern

 At left, pha ork, and at right prahok in their fermentation vats at a fish processing factory outside Battambang, Cambodia. Prahok is made from only fish and salt, while pha ork also has rice or rice husks as a fermentation catalyst.
©2016/Jerry Redfern

At left, pha ork, and at right prahok in their fermentation vats at a fish processing factory outside Battambang, Cambodia. Prahok is made from only fish and salt, while pha ork also has rice or rice husks as a fermentation catalyst. ©2016/Jerry Redfern

 Women chop fresh fish in the first step of making prahok and Pha Ork, two traditional Cambodian fermented fish pastes and condiments, at a factory outside Battambang, Cambodia.
©2016/Jerry Redfern

Women chop fresh fish in the first step of making prahok and Pha Ork, two traditional Cambodian fermented fish pastes and condiments, at a factory outside Battambang, Cambodia. ©2016/Jerry Redfern

Fish 21.JPG
Fish 21XX.jpg
 Sellers and buyers haggle over fish from the Nam Ngum Reservoir that will be used to make paa dek, the ubiquitous Laotian national fermented fish sauce. 
©2016/Jerry Redfern
 Sellers and buyers haggle over fish from the Nam Ngum Reservoir that will be used to make paa dek, the ubiquitous Laotian national fermented fish sauce. 
©2016/Jerry Redfern
 Thin Udon loads paa dek into plastic barrels where it will ferment for months before sale. 
©2016/Jerry Redfern
 Thin Udon loads paa dek into plastic barrels where it will ferment for months before sale. 
©2016/Jerry Redfern
 Thin Udon loads paa dek into plastic-lined baskets where it will ferment for months before sale. 
©2016/Jerry Redfern
 A vendor scoops up fish paste - prahok - at a stall in the main market in Banlung, Cambodia.
©2016/Jerry Redfern
 Vendor selling prahok fish paste in Banlung, Cambodia.
©2016/Jerry Redfern
 Herm Rithya, also known as Pov, minces chilies and prahok, the traditional Khmer fish paste, at his guesthouse in Banlung, Cambodia.
©2016/Jerry Redfern
 Herm Rithya, also known as Pov, minces chilies and prahok, the traditional Khmer fish paste, at his guesthouse in Banlung, Cambodia.

©2016/Jerry Redfern
 Herm Rithya, also known as Pov, prepares a soup made with prahok, the traditional Khmer fish paste, at his guesthouse in Banlung, Cambodia.
©2016/Jerry Redfern
 Herm Rithya, also known as Pov, prepares a soup - called samlor m'chou - made with prahok, the traditional Khmer fish paste, at his guesthouse in Banlung, Cambodia.

©2016/Jerry Redfern
Fish 12.JPG
 Owner Leang Leng stands amid the aging vats in his eponymous fish sauce factory in Phnom Penh.
©2016/Jerry Redfern
 Ya, center, and other workers package bottles at the Leang Leng Fish Sauce Factory in Phnom Penh.
©2016/Jerry Redfern
 Women chop fresh fish in the first step of making prahok and Pha Ork, two traditional Cambodian fermented fish pastes and condiments, at a factory outside Battambang, Cambodia. Behind her are vats of fermenting prahok, held closed with rocks.
©2016/Jerry Redfern
 Women chop fresh fish in the first step of making prahok and Pha Ork, two traditional Cambodian fermented fish pastes and condiments, at a factory outside Battambang, Cambodia.
©2016/Jerry Redfern
 Vats of fermenting pha ork, made from chopped fish, salt and rice and rice husks sit in a fish processing factory outside Battambang, Cambodia. The chunky fish condiment is popular throughout Cambodia.
©2016/Jerry Redfern
 A man shovels piles of partially fermented fish through a gas-powered industrial grinder to make prahok, the traditional Cambodian fermented fish paste and condiment, at a factory outside Battambang, Cambodia.
©2016/Jerry Redfern
 At left, pha ork, and at right prahok in their fermentation vats at a fish processing factory outside Battambang, Cambodia. Prahok is made from only fish and salt, while pha ork also has rice or rice husks as a fermentation catalyst.
©2016/Jerry Redfern
 Women chop fresh fish in the first step of making prahok and Pha Ork, two traditional Cambodian fermented fish pastes and condiments, at a factory outside Battambang, Cambodia.
©2016/Jerry Redfern
Fish 21.JPG

Sellers and buyers haggle over fish from the Nam Ngum Reservoir that will be used to make paa dek, the ubiquitous Laotian national fermented fish sauce. ©2016/Jerry Redfern

Sellers and buyers haggle over fish from the Nam Ngum Reservoir that will be used to make paa dek, the ubiquitous Laotian national fermented fish sauce. ©2016/Jerry Redfern

Thin Udon loads paa dek into plastic barrels where it will ferment for months before sale. ©2016/Jerry Redfern

Thin Udon loads paa dek into plastic barrels where it will ferment for months before sale. ©2016/Jerry Redfern

Thin Udon loads paa dek into plastic-lined baskets where it will ferment for months before sale. ©2016/Jerry Redfern

A vendor scoops up fish paste - prahok - at a stall in the main market in Banlung, Cambodia. ©2016/Jerry Redfern

Vendor selling prahok fish paste in Banlung, Cambodia. ©2016/Jerry Redfern

Herm Rithya, also known as Pov, minces chilies and prahok, the traditional Khmer fish paste, at his guesthouse in Banlung, Cambodia. ©2016/Jerry Redfern

Herm Rithya, also known as Pov, minces chilies and prahok, the traditional Khmer fish paste, at his guesthouse in Banlung, Cambodia. ©2016/Jerry Redfern

Herm Rithya, also known as Pov, prepares a soup made with prahok, the traditional Khmer fish paste, at his guesthouse in Banlung, Cambodia. ©2016/Jerry Redfern

Herm Rithya, also known as Pov, prepares a soup - called samlor m'chou - made with prahok, the traditional Khmer fish paste, at his guesthouse in Banlung, Cambodia. ©2016/Jerry Redfern

Owner Leang Leng stands amid the aging vats in his eponymous fish sauce factory in Phnom Penh. ©2016/Jerry Redfern

Ya, center, and other workers package bottles at the Leang Leng Fish Sauce Factory in Phnom Penh. ©2016/Jerry Redfern

Women chop fresh fish in the first step of making prahok and Pha Ork, two traditional Cambodian fermented fish pastes and condiments, at a factory outside Battambang, Cambodia. Behind her are vats of fermenting prahok, held closed with rocks. ©2016/Jerry Redfern

Women chop fresh fish in the first step of making prahok and Pha Ork, two traditional Cambodian fermented fish pastes and condiments, at a factory outside Battambang, Cambodia. ©2016/Jerry Redfern

Vats of fermenting pha ork, made from chopped fish, salt and rice and rice husks sit in a fish processing factory outside Battambang, Cambodia. The chunky fish condiment is popular throughout Cambodia. ©2016/Jerry Redfern

A man shovels piles of partially fermented fish through a gas-powered industrial grinder to make prahok, the traditional Cambodian fermented fish paste and condiment, at a factory outside Battambang, Cambodia. ©2016/Jerry Redfern

At left, pha ork, and at right prahok in their fermentation vats at a fish processing factory outside Battambang, Cambodia. Prahok is made from only fish and salt, while pha ork also has rice or rice husks as a fermentation catalyst. ©2016/Jerry Redfern

Women chop fresh fish in the first step of making prahok and Pha Ork, two traditional Cambodian fermented fish pastes and condiments, at a factory outside Battambang, Cambodia. ©2016/Jerry Redfern

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