Pla ra is a traditional fermented fish sauce commonly used in Thai and Laotian cuisine. It is made by fermenting fish, usually mackerel, with salt for several months, resulting in a strong, pungent flavor. This sauce is often used as a seasoning or condiment in various dishes, adding depth and umami. The fermentation process not only preserves the fish but also enhances its nutritional value. Pla ra is a key ingredient in many regional dishes, including som tam (papaya salad) and larb (a type of meat salad), contributing to the unique taste of these popular foods.