In the countryside, plain prahok is mostly eaten alongside rice, providing a vital nutritional supplement to farmers" predominantly rice diet. However, it is a common ingredient in soups, such as samlor kakou (a spicy fish-and-vegetable soup) whose flavoursome broth is made of fish, pork or chicken, vegetables, prahok and kroeung (curry paste). Prahok also stars in the national dish of fish amok, a fragrant fish curry steamed in banana leaves, and it doubles as a dipping sauce, such as prahok ktis and the fish-based, seasonal vegetable-accompanying teuk kreung.