Authentic Khmer Cooking
Samlor Korko សម្លកកូរ
A comforting Cambodian vegetable soup made with fish, pork, seasonal vegetables, and the aromatic flavor of Hloung Korko Paste.
A Khmer Family Favorite
What Is Samlor Korko?
When people think of Cambodian food, dishes like Fish Amok or Beef Lok Lak often come to mind. But ask a Khmer family what tastes like home, and there is a good chance they will mention Samlor Korko, also known as Samlor Kor.
Samlor Korko is one of Cambodia’s most recognizable and comforting soups. It is made with a generous mix of vegetables, meat or fish, and a fragrant kroeung base. Every household has its own version, often using whatever vegetables and proteins are fresh and available.
The dish is filling, flexible, and nourishing. Fish and pork provide protein, while vegetables such as green papaya, pumpkin, young jackfruit, eggplant, long beans, and leafy greens bring color, texture, and plenty of variety to every bowl.
The Foundation of the Dish
Kroeung Made Easier
Like many Khmer dishes, Samlor Korko relies heavily on kroeung. This aromatic paste is an essential foundation of Cambodian cooking and is traditionally prepared by pounding fresh ingredients such as lemongrass, turmeric, galangal, garlic, shallots, and kaffir lime.
Making kroeung from scratch is rewarding, but it also takes time. Having a ready-to-cook paste available makes it much easier to enjoy traditional Khmer food on a busy day.
For this recipe, we are using Hloung Korko Paste. It gives the soup its aromatic base without the extra preparation, so you can move straight into cooking the protein and vegetables.
With the flavor base ready, gather the ingredients below and follow the step-by-step photos. A complete cooking video is also included so you can see the texture and timing from start to finish.
Before You Begin
Recipe Tips
Choose Your Protein
Use pork ribs, pork belly, pork cubes, fish, or a combination of proteins.
Use Seasonal Vegetables
Adjust the vegetables based on what is fresh and available in your area.
Protect the Fish
Remove the fish after cooking and return it near the end so the pieces remain intact.
Adjust as You Cook
Add water and seasoning gradually, then taste the broth before serving.
Let’s Start Cooking
How to Make Samlor Korko
Use the ingredient photo as your prep guide, then follow each cooking step with the matching image. You can also watch the full video for a complete view of the process.
Step by Step
Cooking Instructions
Sauté Paste & Cook Proteins
Heat a small amount of cooking oil in a pot over medium heat. Add the Hloung Korko Paste and sauté until it softens, melts into the oil, and becomes fragrant.
Add the prahok and continue cooking for about one minute. This creates a richer and more traditional aroma for the soup. Add the pork and fish to the pot. Cook until both proteins are cooked through.
Set Fish Aside & Add Main Vegetables
Once cooked, carefully remove the fish and set it aside. Leave the pork in the pot so it can continue cooking with the vegetables. Add the green papaya, pumpkin, young green jackfruit, eggplant, and long beans. Season with fish sauce and Hloung Chicken Powder. Stir well!
Simmer & Finish Ingredients
Now, pour in one cup of water (or more as needed) and stir gently to combine. Cover and simmer for approximately 10 to 15 minutes, or until the vegetables are tender. The exact cooking time will depend on how large the vegetable pieces are.
Gently return the cooked fish to the pot. Avoid stirring too aggressively so the fish stays in whole pieces. Add in the roasted ground rice and leafy greens. Cook briefly, just until wilted.
Serve
Serve the Samlor Korko hot with steamed jasmine rice.
Watch and Cook
Samlor Korko Cooking Video
Watch the complete video to see how the paste is sautéed, when the fish is removed, and how tender the vegetables should be before the leafy greens are added.
Shop the Recipe
Products Used in This Recipe
These Khmer pantry staples help simplify the cooking process while maintaining the traditional flavor of Samlor Korko.
