Baku Kitchen! An independent reference of traditional food

Pu Dong

Small paddy-field crabs cured raw in salty brine, pounded into papaya salad

Thailand Fermented & pickled One for the adventurous

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

The pungent Isan addition to som tam pu pla ra, made from tiny rice-field crabs caught after rains.

Frequently asked questions

What is Pu Dong?

Pu Dong is a fermented & pickled from Thailand: small paddy-field crabs cured raw in salty brine, pounded into papaya salad. The pungent Isan addition to som tam pu pla ra, made from tiny rice-field crabs caught after rains.

Made with

shellfish

Cooked

curedfermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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