Samlor Machu (Samlor machu)
Overview
Samlor machu is the family of Cambodian sour soups, eaten almost every day with rice. The most common version is made with freshwater fish simmered in a light broth soured with tamarind and flavoured with lemongrass, garlic, a little prahok fermented fish paste and fish sauce. Pineapple, tomato, lotus root or morning glory are added, and the soup is finished with fresh herbs such as rice paddy herb and basil. It tastes sour, salty and slightly sweet. There are many versions, made with chicken, beef, shrimp or green fruit, and each has its own name.
History
Sour soups are among the oldest dishes in Khmer cooking, built on the fish of the Tonlé Sap lake and the Mekong River and on tamarind and other sour fruits. Samlor machu is close to the canh chua of southern Vietnam, a region that was once part of the Khmer kingdom. In Cambodia it is cooked in homes and sold in markets across the country.
Main ingredients
Fish, tamarind, pineapple, tomato, lemongrass and prahok, morning glory and herbs. The soup is built on sour tamarind broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Tomato soups · Lemongrass soups · More soups from Cambodia
Recipe
Method
- 15 min
Boil the water with the lemongrass, garlic and prahok for 5 minutes.
- 25 min
Add the tamarind, pineapple and tomato and simmer for 5 minutes.
- 35 min
Add the fish and cook for 5 minutes.
- 4
Season with fish sauce and sugar, add the greens and herbs and serve.
- ✓
Serve. About 40 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
