Talk:Pla ra

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Do not merge

Please do not redirect or merge this page with other pages that reference other foreign languages and/or culture. The word padaek is unique and its custom usage in food is uniquely found only in Laos and Lao people living abroad. —Preceding unsigned comment added by Aghosthunter (talk • contribs) 21:10, 28 January 2009 (UTC)

Not merge. Padaek is another thing. It would be like merging camembert and roquefort cheeses, just because they would smell similar to someone from a country far away from France. The Pla ra article needs expanding though. Xufanc (talk) 15:15, 25 April 2009 (UTC)

Thai peoples' opinion

Meanwhile I have asked Thai people and everyone has stated clearly that Pla ra and Padaek are two different and separate things. Each one deserves its own article. Xufanc (talk) 01:57, 6 June 2009 (UTC)

However, the Royal Institute's dictionary defines pla daek plainly as pla ra. It seems that although technically different, (according to Naewchampa, Chumphon (4 February 1992), "ปลาแดก กับความมั่นคงในชีวิตของชาวอีสาน", Art and Culture Magazine (Matichon) 13 (4), pla ra is of Central Thai, while pla daek is of Isan origin) the two terms are generally regarded as interchangeable. --Paul_012 ^(talk) 04:44, 23 July 2009 (UTC)

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Pa daek and Pla ra should not be merged.

Pa daek is a very common ingredient in Laotian cuisine, whereas Pla ra is not a commonly used ingredient in Thai cuisine especially as served in Western countries. Since Pla ra is not a common ingredient in standard Thai cuisine, it would lose its own identity in favor of Pa daek, since Pa daek is widely used throughout Laos as well as Laotian restaurants in the U.S.

However, both Pa daek and Pla ra have their own unique flavors and should not be merged just because they are both made with fish as the main ingredient. Just like fish soups, each country in Asia, Europe and other regions has its own take on fish soup and each country's "fish soup" should not all be merged into a single "fish soup" article. Filipinos, Vietnamese, and Cambodians also have their own version of Pa daek and Pla ra. All of those fish-based ingredients should be kept separate from one another as they're all made differently and have their own unique flavors.

The dishes/ingredients of Laos, Thailand, Vietnam, Cambodia, and the Philippines should not all be merged into a single article just because of some similarities. They are separate cuisines. —Preceding unsigned comment added by Wikicentral (talk • contribs) 10:11, 16 September 2010 (UTC)

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Last modified on 16 September 2010, at 10:12