🔄 Updated 21 Jun 2026
Pla som is fish fermented with steamed sticky rice, salt, and garlic, then left to develop its sour flavor naturally. It's a food-preservation tradition Isan people have kept alive along the Chi River for generations. Yasothon is especially known for it, above all the pla som made from barb, which has firm flesh and just the right amount of sourness, never so sharp that it turns bitter.
A lot of people assume all of Yasothon's pla som comes from Mahachanachai district. In reality, several of the famous shops are right in Yasothon town, but the province's pla som tradition is tied to the Chi River that runs through Mahachanachai, so the name stuck. We'll tell it straight and cover both the shops in town and the good stuff on the Mahachanachai side together.
What makes Mahachanachai pla som good
The appeal of good pla som comes down to how fresh the starting fish is and getting the fermentation just right. The old-school shops pick good-sized barb, scale them, rinse them clean through several changes of water, rub them with sea salt, then mix in steamed sticky rice and pounded garlic. They ferment for about two days to get a soft sourness while the flesh stays firm and doesn't fall apart, so it smells great and is easy to keep eating once fried.
- Barb flesh — firm, with a natural sweetness from the fish; the grade Yasothon locals like best
- Mellow sourness — it comes from fermenting the sticky rice, not from added acid, so the tang is soft and doesn't bite
- That aroma when it fries — the garlic and fermented rice give off a fragrance Isan people know well
- Options to choose from — whole pla som, boneless pla som, and minced pla som (fak); pick whatever suits you
Want to taste deeper? Try a Yasothon food tour or cooking class
Half a day with a local who knows the lanes — or cooking a dish yourself — teaches you more than just eating. Book ahead on Klook or GetYourGuide.
Top pla som shops in Yasothon
These are shops that are genuinely open and where locals and travelers stop to buy often, ordered by how well known they are and how easy they are to pop into. Prices are rough ranges that depend on the type of fish and the size, so check at the shop or its page again before you go.
Mae Yom Pla Som
An old-timer with a traditional recipe in Yasothon town that's been making and selling pla som for decades. They use fresh, hand-picked large barb and ferment every step themselves. It's the first name that comes to mind when people talk about Yasothon pla som. Around Songkran and the Rocket Festival, advance orders pile up fast. They ship nationwide.
Ban Mae Koi Pla Som
A shop in town with plenty to choose from: boneless pla som, barb, striped catfish, small and large. They have versions with and without horseshoe crab, and they open early at six. Handy for grabbing some before you carry on.
Je Pen Pla Som (the old shop)
A long-running pla som shop in Yasothon's old market area, well known to locals. The fish is firm-fleshed with just-right fermentation, and it's easy to drop by since it's in the market, so you can carry on shopping for other souvenirs right after.
Mae Noi Pla Som Yasothon
A shop on Si Sunthon Road in town that sells house-fermented pla som in several sizes. It's another spot Yasothon locals buy from regularly, good to stop at as you come into town.
OTOP Pla Som Mahachanachai
Over on the Mahachanachai side, homemaker groups and community shops make pla som as an OTOP product, true to the Chi River way of life, at friendly prices. Good for anyone driving the Mahachanachai route who wants it from the source. Ask around the district market.
Roadside souvenir stalls on the route into Yasothon
Along the main roads into Yasothon town you'll find several stalls and souvenir shops selling pla som, convenient if you're driving through. Easy to buy, but pick a stall where the fish looks fresh and there's steady turnover of customers.
How to pick a good batch of pla som
Look for firm flesh and a nice color that isn't dull, with a fragrant sour smell rather than a sharp, pungent one. If you're eating it soon, choose a batch that's fully fermented; if you want to keep it for several days, tell the shop you'd like it lightly fermented and keep it chilled.
How to fry pla som and eat it with rice
The easiest and most popular way to eat it is fried. The sour pla som meeting the crispness from frying works really well, and one plate with hot rice is enough to fill you up.
- Heat the oil to medium, not too hot, since pla som has sugar from the fermented rice and burns easily
- Fry until golden and crisp on both sides while the inside stays tender; no need to fry so long it dries out
- Eat it with hot rice, sliced shallots, fresh chilies, and fresh vegetables like cucumber or sawtooth coriander to cut the richness
- For more of a kick, squeeze on a little lime, or dip it in chili fish sauce to go along with it
Beyond frying, pla som works in plenty of other dishes too: pla som salad (yam), dressed-up pla som, or take the minced pla som (fak) and mix it into beaten egg for a pla som omelet. It's an ingredient you can build several meals around with ease.
Buying it as a souvenir and keeping it fresh
Pla som makes a souvenir people love because it's hard to find outside the area, but it's a fresh fermented product, so you'll want to mind the storage a little to avoid spoiling it.
Vacuum-sealed bags
Most shops will vacuum-seal it for you, which keeps it clean to carry and pass along and holds the smell in better.
Chill it right away
Once you're home, the regular fridge compartment keeps it for several days; if you want it to last a week, put it in the freezer.
Choose lightly fermented
If you have a long way to travel or you're mailing it, ask the shop for a lightly fermented batch so the sourness builds gradually and is just right on arrival.
Order ahead during festival season
Songkran and the Rocket Festival (in May) are peak season for Yasothon pla som. Many of the well-known shops have long queues and sell out fast, so if you have your heart set on a particular one, calling or messaging their page to reserve ahead is the safer bet.
Planning a stop while traveling around Yasothon
If you're visiting Yasothon, grabbing some pla som is easy because the famous shops are right in town, near the old quarter and the market, so you can carry on buying other souvenirs in the same trip. Anyone driving the Mahachanachai route can also look for it from the source on the Chi River side.
See things to do, places to eat, and where to stay across Yasothon for a full trip
See the Yasothon travel guide →