Samlor Korko

What it really is

A thick Cambodian vegetable soup traditionally thickened with toasted rice and prahok.

The name refers to a cooked, mixed vegetable soup, and the balance between broth and solids varies. It is generally eaten with rice, which can be served separately to keep its texture. Menus should state whether the bowl includes meat, fish or only vegetables.

The vegetable mix may include locally available greens, gourds and other seasonal produce. The exact selection belongs in the menu description, while toasted rice and prahok explain the characteristic thickness and savory base.

Vegetables are chopped into manageable pieces and simmered together until their flavors mingle but some texture remains. Toasted rice is ground to a powder and stirred in as a thickener, giving the broth a fuller body than a clear soup. Prahok contributes a distinctive fermented fish seasoning in many preparations; its amount and the choice of protein vary. This makes the dish flexible and seasonal, rather than a fixed list of vegetables. A vegetarian adaptation should be called out because it may omit the fish-based seasoning that commonly defines the savory base.

Samlor korko is a hearty Khmer soup or stew made from a changing mix of vegetables. Toasted rice powder adds body; prahok or fish-based seasoning is common, and some versions include meat or fish.

How it's served

• Serve hot with rice as part of a shared meal.
• Vegetables change with season and household preference.

How to write it on the menu

• Describe the actual vegetables and whether prahok, fish sauce, meat or seafood is included.