Soups
Samlor Kor Ko
Ingredients
- - 300 g (10.5 oz) pork belly or shoulder, cut into chunks
- - 200 g (7 oz) firm white fish fillet, cut into chunks
- - 3 tbsp (45 g) kroeung paste
- - 1 tbsp (15 g) prahok (fermented fish paste), or extra fish sauce
- - 1 tbsp (10 g) roasted rice powder
- - 1 litre (4 cups) chicken or pork stock
- - 150 g (5.3 oz) pumpkin, cubed
- - 100 g (3.5 oz) green papaya, cubed
- - 100 g (3.5 oz) eggplant, sliced
- - 100 g (3.5 oz) long beans, cut into 4 cm lengths
- - 2 tbsp (30 ml) fish sauce
- - handful Asian basil, to garnish
Method
- To make roasted rice powder, toast uncooked jasmine rice in a dry skillet over medium heat until golden and fragrant, then grind to a coarse powder; set aside.
- In a large pot, sauté the kroeung paste over medium heat for 2 minutes until fragrant.
- Add the pork and stir to coat, cooking for 5 minutes until lightly browned.
- Add the prahok and stock; bring to a boil, then reduce to a simmer and cook for 20 minutes until the pork is tender.
- Add the pumpkin and green papaya, simmering for 8 minutes, then add the eggplant and long beans, cooking for a further 5 minutes.
- Gently add the fish chunks and simmer for 5 minutes until just cooked. Stir in the roasted rice powder to lightly thicken the broth.
- Season with fish sauce to taste and garnish with Asian basil before serving.
Introduction: Often described as Cambodia's national soup, Samlor Kor Ko is a hearty, mildly spiced stew combining pork, fish and a generous mix of seasonal vegetables, thickened slightly with roasted rice powder.
Cultural Background: Often described as Cambodia's national soup, Samlor Kor Ko is a hearty, mildly spiced stew combining pork, fish and a generous mix of seasonal vegetables, thickened slightly with roasted rice powder. Its name roughly translates to 'stirred soup,' referencing the constant stirring needed as vegetables are added in stages. It is a dish of abundance, traditionally served at family occasions where many vegetables are on hand.
Tips: Add vegetables in stages according to their cooking time so nothing turns to mush. The roasted rice powder should be stirred in at the very end — adding it too early can make the soup gluey.
Variations: Green bananas are sometimes added alongside the pumpkin for added texture. A leaner version uses chicken instead of pork. Omit pork, fish and prahok; use a rich mushroom and vegetable stock, and add extra pumpkin, tofu and green papaya for substance.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, adding a splash of stock if it has thickened too much.
Nutrition: Per serving (approx.): 310 kcal, 22 g protein, 14 g fat, 24 g carbohydrate, 4 g fibre, 940 mg sodium.
FAQs:
Q: What does roasted rice powder do?
A: It lightly thickens the broth and adds a subtle toasted, nutty aroma characteristic of this dish.
Q: Can I leave out the prahok?
A: You can, replacing it with extra fish sauce, though the depth of flavour will be milder and less traditional.