Khmer Samlor Kako Base

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.

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