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Cambodian Samlor Korko (Vegetable and Pork Soup)

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Cambodian samlor korko, a thick rustic vegetable and pork soup with pumpkin, eggplant, green beans, and herbs in a deep bowl, soft diffuse daylight and natural editorial food photography.
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Samlor korko is a traditional Cambodian soup thickened with roasted rice powder and filled with vegetables, pork, herbs, and the savoury depth of fish sauce.

Make a fragrant kroeung paste, simmer the pork until tender, then add the vegetables in stages so each one keeps its shape.

Add the roasted rice powder gradually; the soup thickens as it rests and should remain spoonable rather than pasty.

Serving Suggestions

Serve hot with steamed jasmine rice and extra herbs or lime at the table.

A serving view of Cambodian samlor korko being ladled from a pot, showing pork, pumpkin, eggplant, green beans, roasted rice powder, and fresh herbs on a simple table.

Recipe Notes

Refrigerate for up to 3 days. Thin gently with water or stock when reheating.

Cambodian samlor korko, a thick rustic vegetable and pork soup with pumpkin, eggplant, green beans, and herbs in a deep bowl, soft diffuse daylight and natural editorial food photography.

Cambodian Samlor Korko (Vegetable and Pork Soup)

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A thick, earthy Cambodian vegetable soup with pork, pumpkin, eggplant, green beans, and aromatic kroeung paste.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Cambodian
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Kroeung and pork
  • 1 1/2 lb boneless pork shoulder cut into bite-size pieces
  • 2 tbsp neutral oil
  • 2 stalks lemongrass tender inner parts, chopped
  • 1 in fresh turmeric peeled and chopped
  • 1 in fresh galangal peeled and chopped
  • 4 cloves garlic chopped
  • 2 small shallots chopped
  • 2 tbsp fish sauce
  • 6 cups water
Vegetables and finish
  • 3 cups pumpkin cut into 1-inch cubes
  • 1 medium eggplant cut into chunks
  • 2 cups green beans cut into 2-inch pieces
  • 1 cup young jackfruit drained and sliced
  • 2 tbsp roasted rice powder
  • 1 tsp fine salt
  • 1/2 cup fresh basil torn
  • 1/2 cup fresh mint torn
  • 1 lime cut into wedges 1
  • 4 cups cooked jasmine rice to serve

Equipment

  • Large soup pot
  • Mortar and pestle or small blender
  • Chef’s knife
  • Wooden spoon
  • Small dry skillet

Method
 

Make the paste and start the broth:
  1. Pound or blend the lemongrass, turmeric, galangal, garlic, and shallots into a coarse paste.
  2. Heat the oil in a large soup pot. Add the paste and cook for 3 minutes, stirring, until fragrant.
  3. Add the pork, fish sauce, and water. Bring to a simmer, cover, and cook for 25 minutes.
Add vegetables and finish:
  1. Add the pumpkin and eggplant. Simmer uncovered for 12 minutes.
  2. Add the green beans and jackfruit and cook for 8 minutes, until the vegetables are tender but not collapsing.
  3. Whisk the roasted rice powder with 1/2 cup of the hot broth, stir it back into the pot with the salt, and simmer for 5 minutes. Fold in the basil and mint and serve with rice and lime.

Nutrition

Calories: 485kcalCarbohydrates: 61gProtein: 27gFat: 15gSaturated Fat: 4gCholesterol: 70mgSodium: 1260mgFiber: 9gSugar: 12g

Notes

  • Roasted rice powder adds the characteristic earthy aroma and gentle thickening.
  • Fish sauce is a key savoury ingredient; adjust the final salt only after tasting.

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