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Somlor Somlok – Cambodian mixed vegetable soup with fish, mushrooms, dried shrimps, Khmer squash, green bean, bamboo, taro, chee prohaer (Khmer herb), fresh chili , slek nguob (mountain vegetable), chili leaves combining ingredients with native flavor such as rhizome, lemon grass, prahok, garlic which is the outstanding flavor of somlor somlok. Very tasty and hearty soup full of vitamin. It is served with steam rice and along with Trey Ngeat (sun dried fish).
Somlor somlok is similar to somlor prohaer both have the same base ingredients and vegetables. And the same cooking process, the only different is, with somlor prohaer, the fish is pounded into small pieces and tumeric root is often added where somlor somlok, the fish cut into chunk. The best part of somlor somlok is the joy of tasting varieties of vegetable, there are AT LEAST 9 different kinds and more.
Preparation:
 A) *Soak dried shrimps in lukewarm water for 15 minutes. Then wash it very well and discard the soil. Pat dry. -In a mortar – pound dried shrimps and garlic, rhizome together. -In a bowl – extract prahok. And save for later use. |
 B) Cut fish (catfish) into chunk. Wash and pat dry. Lightly fry them. Set it aside for later use. |
(hard vegetables) C) Cut green bean, taro, and Khmer squash.Wash well and drain them. * Bamboo shoot must be |
 D) -Part enoki and oyster mushroom. Wipe the dirt out or wash them if necessary. |
 E) Part chee prohaer, slek nguob, slek mtess from the stems. Wash each item and drain well. |
Making somlor somlok:
In medium soup pot bring water to boil on high heat. Reduce to medium high heat, add A & C with some salt, sugar, fish sauce and chicken broth powder. Loosely cover and bring to boil until the hard vegetables are tender. Remove the white foam. Then add B & D, Loosely cover and bring to boil, then add E. Bring E to first boil and turn of the heat right away. Do not over cook the leaves (E - herbs, slek nguob, chili leaves).
Note: If you don’t have chicken broth powder, you can use msg.
-You may use catfish, Trey ros (Khmer fresh water fish), Trey Ondaeng (Khmer mud fish), tilapia, OR even chicken if you can’t find any fish.
-Vegetable option: slek bas, zucchini, spinach are fine.
Somlor somlok nis tham tomada Khmer yerng min dak bongkea kream”dried shrimp”
the. Kbuon nis, keu kbuon robos ma yeay roboss knhom. Dak buk bongkea kream mean ruos jeat chnguy chnganh.
Dear Jayavarman,
I believe that you can speak, read and write English very well. Why didn’t you express your feeling in English version. Because I could not understand what you were saying. Please do it in English if you want people around the world know what you were saying. Thanks boy
Dear Theany, you said right. but nothing wrong for our khmer spell in English. i mean, we just show our pronunciation and let all of them know about our language. if this website was in khmer it’s should be good.
thank for ur comment. that’s good
mark
(100%CAMBODIA)
I must agree with Theany. As there is no standard transliteration fron Khmer script into English, you are better off using one or the other. I speak Khmer but still found it very difficult to read the original post. Surely, this webpage is to promote Khmer food,not show off your haphazard English skills.
Thanks to Mark, Theany and Andrew for your great input.
This website designed for everyone regardless where from.
Since most of the posts are about Khmer food, I have to introduce our unique Khmer names. The easiest way to let everyone read and learn Khmer is through the romanization of Cambodian.
Names of food are usually linked to visual pictures.
-regards
sko
Thank you Jayavarman for making an effort to transliterate Khmer words into English! I admire you because it’s very hard to do it. And for those who don’t know, there is an official transliteration fron Khmer script into English at the Library of Congress website. I am a librarian. And I have to use the table all the time when I have to catalog books and materials in Khmer language. Be proud of yourself as Khmer.
Cera
Dear Cera,
Thank for your kind words and support.
Because of the cultural food, I have to keep the original Khmer names with description provided in romanization english. And most of the time there is a discrepancy when it comes to spelling but I try to keep the pronounciation as close as I can. Am open to suggestion or any input. The site is open to all.
Thank you for referring me to the website. I’ll have a look at the library of congress website. Good to know there’s a Khmer librarian.
-jayavarman