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Fig. 14 | Journal of Ethnic Foods

Fig. 14

From: Tradition and Fermentation Science of prohok, an ethnic fermented fish product of Cambodia

Fig. 14

Classic Cambodian soup Samlar korko. a A variety of fresh seasonal vegetables and fruits are used to enjoy this soup year-round. Shown are immature mango, immature papaya, and moringa. bProhok blended with a variety of spices forms the base for this soup. Cooked fresh fish and other traditional ingredients depend on the seasonal varieties available. Roasted rice is added to the mixture and cooked just before serving to give the soup its characteristic thick consistency. Food prepared by Thort and Muni Chuong. Photo credit Karen LeGrand

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