Cambodian
Samlor Machu Yuon
“A tangy, clear soup where pork mingles with the sweet-sour notes of pineapple and tamarind.”
Easy1 hour
Where it comes from
This soup, with Vietnamese influences, is a staple of Phnom Penh's kitchens, bridging culinary traditions with its light, refreshing taste.
Follow the thread
On the Palate
What goes into it
Proteins
Vegetables
Herbs & Spices
Sauces & Condiments
How it's made
- 1
Boil pork in water to create a broth, skimming any impurities.
- 2
Add pineapple, tomato, and tamarind to the broth.
- 3
Season with fish sauce and bird's eye chili.
- 4
Simmer until the flavors are well combined.
- 5
Finish with fresh sawtooth coriander and bean sprouts before serving.
