Chhan Sochea, whose family have been producing prahok for generations from her house on the banks of the Mekong River near Phnom Penh, described the process. "It's very hard and takes a long time," she said. First, the heads of each of the hundreds of thousands of small fish need to be cut off before they are individually scaled and gutted by hand. Next, they are vigorously washed with fresh water up to 10 times.
อ่านต่อได้ที่ : โรงเรียนบ้านหาดสำราญ
สาระน่ารู้ : โรคปอดบวม