Dish

Samlor kako

Samlor kako is typically made with fish, such as catfish or snakehead fish, that is cooked in a broth made with lemongrass, galangal, and kaffir lime leaves. Vegetables such as cabbage, green beans, and carrots are added to the soup for additional flavor and texture. The soup is typically served with rice or noodles.

Asian cuisine› Southeast Asian cuisine› Cambodian cuisine

Soup› Seafood Soup› Fish Soup

Origins and history

Samlor kako is a traditional dish from Cambodia that has been enjoyed for generations. It is typically served as a main course for lunch or dinner and is a staple in Cambodian cuisine.

Dietary considerations

Samlor kako is a gluten-free and dairy-free dish, making it a great option for those with dietary restrictions. However, it does contain fish and may not be suitable for those with seafood allergies.

Variations

There are many variations of samlor kako, with each region of Cambodia having its own unique twist on the dish. Some variations include using different types of fish, adding coconut milk to the broth, or using different spices and herbs.

Presentation and garnishing

Samlor kako is typically served in a large bowl with the fish, vegetables, and broth all mixed together. The soup is garnished with fresh herbs such as cilantro or Thai basil for added flavor and aroma.

Tips & Tricks

When making samlor kako, it is important to use fresh fish and to cook it just until it is tender. Overcooking the fish can cause it to become tough and rubbery. Additionally, be sure to use fresh vegetables and to cook them until they are tender but still slightly crisp.

Side-dishes

Samlor kako is typically served with rice or noodles, which are added to the soup for a hearty and filling meal. Other side dishes that pair well with samlor kako include stir-fried vegetables or a simple green salad.

Drink pairings

Samlor kako pairs well with a cold beer or a glass of white wine. A light and crisp Sauvignon Blanc or a dry Riesling would complement the flavors of the soup nicely.