According to Rotanak, prahok is also used in many innovative ways. Like Meng, she scoured the country in search of age-old recipes to preserve in her cookbook, Nhum. In Tropiang Prei village in Siem Reap province, she discovered the rich dish of duck lemongrass sour soup with palm fruit (samlor mchou thnaut sach tea). Here, prahok adds a sharp contrast to the sweet duck and bitter bite of palm fruit.