Samlor kako – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Cambodia Servings: Serves 6
Cambodia Servings: Serves 6Samlor Kako is a traditional Cambodian soup that embodies the heart of Khmer cooking. Known for its rich, hearty flavors and nourishing qualities, this soup is a staple in Cambodian households. Samlor Kako is characterized by its unique combination of fresh vegetables, fish, pork belly, and a fragrant array of spices and herbs, offering a perfect balance of savory and aromatic notes. The dish reflects Cambodia’s lush landscape and agricultural bounty, utilizing local ingredients such as kroeung paste—a traditional spice blend that provides an earthy depth to the soup. Its history is deeply rooted in the country’s culinary heritage, often served at family gatherings and festive occasions.
Ingredients
- Pork belly – 1 lb / 450 g
- Catfish fillets – 1 lb / 450 g
- Eggplant – 2 medium, diced
- Green papaya – 1 small, peeled and cubed
- Long beans – 1 cup / 100 g, cut into 2-inch pieces
- Kabocha squash – 1 cup / 150 g, cubed
- Kroeung paste – 1/2 cup / 120 g
- Fish sauce – 3 tbsp / 45 ml
- Palm sugar – 1 tbsp / 15 g
- Water – 6 cups / 1.4 L
- Pea eggplants – 1/2 cup / 75 g
- Garlic cloves – 4, minced
- Salt – 1 tsp / 5 g
- Vegetable oil – 2 tbsp / 30 ml
- Lemongrass stalk – 1, finely chopped
- Kaffir lime leaves – 3, finely sliced
Instructions
- In a large pot, heat vegetable oil over medium heat. Add minced garlic and lemongrass, sauté until fragrant.
- Add pork belly pieces, stir for about 5 minutes until lightly browned.
- Stir in kroeung paste and continue sautéing for another 2 minutes to release aromas.
- Add water and bring to a boil. Reduce to a simmer, then add kabocha squash and green papaya.
- After 10 minutes, add catfish fillets, eggplant, long beans, and pea eggplants.
- Season with fish sauce, palm sugar, and salt. Let it simmer for another 15 minutes until vegetables are tender.
- Finish by adding sliced kaffir lime leaves, stirring well before serving.
Substitutions
- Catfish fillets -> Tilapia or bass fillets
- Pork belly -> Chicken thighs
- Kabocha squash -> Butternut squash
- Palm sugar -> Brown sugar
Enhancements in the Next Evolution
- Add a marinating step for the pork belly in fish sauce and kroeung paste to enhance the flavor.
- Incorporate a brief grilling of catfish before adding to the soup for added smokey flavor.
- Consider using homemade kroeung paste for deeper authenticity.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
