Samlor Machu Yuon (Cambodian Sweet-and-Sour Tamarind, Pineapple & Fish Soup) – Authentic Cambodia Recipe

Ingredients for Samlor Machu Yuon (Cambodian Sweet-and-Sour Tamarind, Pineapple & Fish Soup) (4 Servings)

• 1.25 lbs (or 2.5 cups) flaky white fish fillets, prepped into bite-sized pieces
• 1.5 cups ripe pineapple chunks and plum tomatoes, washed and trimmed
• 1 cup lotus stem or celery and bean sprouts
• 1 medium onion and 3 cloves garlic, finely minced with tangy tamarind broth
• 1.5 tbsp traditional Cambodia seasoning (rice paddy herb/cilantro, crispy garlic, chili)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and tangy tamarind broth for 3–4 minutes until fragrant.
2. Stir in rice paddy herb/cilantro, crispy garlic, chili and toast for 45 seconds to release the essential oils of Cambodia's kitchen.
3. Add flaky white fish fillets and ripe pineapple chunks and plum tomatoes, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in lotus stem or celery and bean sprouts, adjust seasoning, and ladle steaming hot into deep bowls.