Cambodia / Soup
Samlor korko
A thick vegetable soup with toasted ground rice, pork and prahok, from a dozen vegetables.
Ingredients
- Pork, diced500 g
- Rice, to toast and grind60 g
- Lemongrass3
- Galangal30 g
- Fresh turmeric20 g
- Garlic5 cloves
- Prahok2 tbsp
- Pumpkin300 g
- Green papaya300 g
- Aubergines200 g
- Yard-long beans150 g
- Moringa leaves or spinach150 g
- Fish sauce2 tbsp
- Palm sugar1 tbsp
- Vegetable oil60 ml
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Toast the rice in a dry pan to a deep gold and grind it to a fine powder.
Pound the lemongrass, galangal, turmeric and garlic into a kroeung paste.
Fry the paste in oil for five minutes, add the prahok and cook two minutes more.
Add the pork and brown it, then pour in a litre and a half of water.
Cook twenty minutes, then add the pumpkin, papaya and aubergine.
Add the rice powder, first stirred into a ladle of the broth, and cook ten minutes.
Add the beans and moringa leaves for the last five minutes and adjust with fish sauce and palm sugar.
