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samlor korko

Name: samlor korko
Cuisine: Cambodian (Khmer)
Ingredients: 2 tablespoons fish paste (prahok); 1 cup, sliced green papaya; 1 cup, diced eggplant; 1 cup, chopped long beans; 1 teaspoon, grated fresh turmeric; 2 stalks, bruised lemongrass; 4 cups fish or chicken broth; 1 tablespoon prahok khmei (fermented fish paste); 1 tablespoon palm sugar; 3 leaves kaffir lime leaves; 1/4 cup fresh dill

Samlor korko is a traditional Cambodian vegetable and fish soup that is both hearty and flavorful, representing the balance of sour, sweet, and savory tastes typical in Khmer cuisine. It is often considered a national dish, showcasing local ingredients and the cultural importance of communal meals.

11 ingredients

umamisoursavoryherbalslightly sweet

Culinary DNA Preview

Cambodian (Khmer)85%

Indigenous15%

Ingredients

fish paste (prahok)
2 tablespoons
green papaya
1 cup, sliced
eggplant
1 cup, diced
long beans
1 cup, chopped
fresh turmeric
1 teaspoon, grated
lemongrass
2 stalks, bruised
fish or chicken broth
4 cups
prahok khmei (fermented fish paste)
1 tablespoon
palm sugar
1 tablespoon
kaffir lime leaves
3 leaves
fresh dill
1/4 cup

Method

Steps not available

Origin Story

This dish originates from rural Cambodia where it was traditionally cooked in clay pots over open fires, reflecting the agrarian lifestyle and resourcefulness of Khmer people.

Culinary DNA

Ingredient ancestry breakdown

Cambodian (Khmer)85%

ingredients+techniques

Indigenous15%

ingredient_origin

Techniques

simmering seasoning braising stewing

Stories about this dish

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