Traditional recipe of Cambodian Samlor Korkor (Cambodian Vegetable & Meat Stew)

 

Samlor Korkor (also spelled Samlor Kako) is one of Cambodia’s oldest traditional soups, often referred to as the national dish of Cambodia. It’s a hearty vegetable and meat stew, deeply aromatic thanks to kroeung (Cambodian spice paste), with a comforting, earthy flavor. It's healthy, rustic, and full of vegetables, herbs, and sometimes rice.

 Prepare Time: 20 minutes.

 Cook Time: 45–60 minutes.

 Serves: 4–6.

 

 Ingredients.

 For the Kroeung (Traditional Spice Paste):

• 2 stalks lemongrass (tender inner part only), chopped
• 1 thumb-sized piece galangal, chopped
• 1 thumb-sized piece turmeric (or 1 tsp ground turmeric)
• 4 cloves garlic
• 4 shallots
• 3 kaffir lime leaves (optional)
• 2–3 dried red chilies, soaked (optional)
• 1 tsp salt

 Pound with mortar and pestle for best flavor, or blend into a paste.

 For the Soup:

• 400gram pork, chicken, or fish (cut into bite-size pieces)
• 1 tablespoon oil
• 1 tablespoon prahok (fermented fish paste, optional but traditional)
• 1 tablespoon fish sauce
• 1/2 teaspoon sugar
• 4 cups water or stock

 Common Vegetables (you can adjust based on availability):

• 1 small unripe papaya, julienned or chopped
• 1 eggplant, cubed
• 1 cup long beans, chopped
• 1 cup pumpkin or squash, cubed
• 1 cup green leafy vegetables (like moringa leaves, spinach, or mustard greens)
• Banana blossom, sliced (optional)
• 1/4 cup roasted or uncooked rice (for texture and thickening)
  
  
  

 Instructions.

 Prepare the Kroeung.

Pound or blend the kroeung ingredients into a fine paste.

Toast the Rice (Optional but Traditional).

Dry roast uncooked rice in a pan until golden brown.

Pound or blend into a coarse powder — this helps thicken the soup and gives it a nutty flavor.

Sauté the Base.

 

In a large pot, heat oil.

Add the kroeung paste and stir-fry for 2–3 minutes until fragrant.

Add meat or fish, stir to coat with the paste, and cook until lightly browned.

Add Liquids and Simmer

 

Stir in prahok (if using), fish sauce, and sugar.

Add water or stock and bring to a boil.

Simmer for 10–15 minutes until the meat is nearly cooked.

Add Vegetables.

 

Add harder vegetables first (papaya, pumpkin), then softer ones (eggplant, long beans).

Simmer until vegetables are tender (about 15–20 minutes more).

Stir in the roasted rice powder to thicken the soup and simmer for another 5 minutes.

Finish with Greens.

 

Add leafy greens at the end and simmer for a few minutes until just wilted.

Taste and adjust seasoning — add more fish sauce or salt if needed.

 Serve:

Serve hot with steamed jasmine rice.

Traditionally enjoyed as a one-pot meal in rural Cambodian homes.