Cherry & Dennis Helper Habitat
Cambodian Samlor Machu Kreung Sour Beef Soup
柬埔寨香茅酸牛肉湯
Recipe overview
Cambodian drinkable sour soup with lemongrass kroeung, tamarind, fermented fish, thin beef and vegetables.
01
Ingredients
Main ingredients
- 350 g thinly sliced beef
- 1 small eggplant
- 150 g long beans
- 1 bunch water spinach
- 700 ml water for broth
Khmer sour-broth aromatics
- 2 stalks tender lemongrass
- 20 g galangal
- 3 lime leaves
- 2 cloves garlic
- 1/2 tsp turmeric powder
- 40 g tamarind pulp
- 30 g Cambodian fermented mud fish or prahok
- 1 tbsp fish sauce
- 1 tsp sugar
- 350 ml hot water for extraction
- 1 tbsp neutral oil
02
Tools
- soup pot
- small saucepan
- mortar and pestle
- fine strainer
- cutting board
- knife
03
Steps
Step 1
Soak tamarind
Soak tamarind pulp in hot water about 20 minutes until soft.
Step 2
Simmer fermented fish
Simmer Cambodian fermented fish in water about 15 minutes until broken down.
Step 3
Strain liquids
Separately strain tamarind fibres and fish bones; retain both liquids.
Step 4
Pound kroeung
Pound tender lemongrass, galangal, lime leaves and garlic into a fine paste.
Step 5
Slice beef
Slice beef thinly on a separate board for raw meat.
Step 6
Cut vegetables
Cut eggplant, long beans and washed water spinach into bite-size pieces.
Step 7
Blanch vegetables
Blanch vegetables separately about two minutes, then drain.
Step 8
Fry paste
Heat oil in a soup pot; fry kroeung and turmeric two minutes.
Step 9
Build sour broth
Add water, tamarind liquid, fermented-fish liquid and fish sauce; bring to a simmer.
Step 10
Cook beef
Add thin beef and sugar; simmer about three minutes until beef is fully cooked.
Step 11
Warm vegetables
Return blanched vegetables to sour broth and simmer two minutes.
Step 12
Serve soup
Ladle hot sour broth, beef and vegetables into bowls; serve rice separately.
Common mistakes
- Unstrained fermented fish may leave tiny bones in the soup.
Tips
Soak tamarind and simmer fermented fish concurrently, then strain both meticulously.
