Khmer Samlor Kako Base

Origin: Cambodia. A base built from a Khmer curry paste (kroeung — lemongrass, galangal, turmeric, kaffir lime) combined with fermented fish paste (prahok) and a starting vegetable (commonly a small unripe gourd or eggplant), considered one of Cambodia’s most foundational soup bases.

Flavor Profile: Deeply savory and aromatic, with prahok’s pungent fermented depth as the base’s defining characteristic.

Culinary Uses: Base and finished form of samlor kako, a fundamental Khmer soup often considered the dish through which the whole kroeung-and-prahok flavor structure of Cambodian cooking is best understood.

Regional Variations: Vegetable choice varies seasonally; some versions add roasted rice powder for extra body, similar in principle to Thai nam jim jaew’s toasted rice technique.

Storage: Refrigerate 2–3 days; best enjoyed fresh given the vegetable content.

Notes: Contains fish (prahok, fermented fish paste) — flag for allergen purposes.