Known for its fresh sour, savory, and slightly sweet flavors, with a fragrant aroma from natural herbs and ingredients. It has many variations and can be prepared with different types of freshwater fish, such as climbing perch, snakehead fish, and other local fish. The refreshing sour flavor makes Samlor M’juu especially suitable for Cambodia’s hot climate, helping to refresh the palate and stimulate the appetite.
Key Ingredients: Fresh fish or other meat, Water spinach or water mimosa, Lemongrass, Galangal, Kaffir lime leaves, Garlic, Fish sauce, Palm sugar or white sugar, Water, Soup seasoning powder, Prahok (fermented fish paste)
First, wash the fish and all the ingredients thoroughly. Bring water to a boil in a pot.
Add the vegetables and remove the pot from the heat.
Add strained Prahok, crushed galangal, crushed garlic, and the souring ingredient to create the soup’s distinctive tangy flavor.
Finally, taste and adjust the seasoning according to your preference.
Season with fish sauce, salt, and sugar. Let the broth boil for 2–3 minutes, then add the fish.
Serve hot.
Stir gently and allow it to cook until the broth comes back to a boil.
