Samlor machu: Cambodia's sour soups
Samlor machu is a family of Cambodian sour soups, made with tamarind, pineapple, lotus root and other sour ingredients. Here are the main types and how they're eaten.
In this guide
Sourness is one of the key flavours in Khmer cooking, and samlor machu, or sour soup, is where it shines. These soups are light, tangy and refreshing, and they come in many versions depending on the region, the season and what's in the market.
What makes them sour
- Tamarind: the most common souring agent.
- Pineapple: adds sweetness and acidity.
- Green mango or other sour fruits.
- Lemongrass and herbs: for fragrance.
Common types
- Samlor machu kreung: a sour soup made with kroeung, often with beef or fish.
- Sweet-sour fish soup with pineapple and tomato: similar to Vietnamese canh chua, and popular across southern Cambodia.
- Samlor machu with lotus root or stems: refreshing and crunchy.
- Samlor machu with prahok: adds depth and saltiness.
What it tastes like
These soups are bright and tangy, with a light broth and fresh herbs. They balance richer dishes in a shared meal and are especially appealing on hot days.
Ingredients you might see
Fish (often freshwater), pork, beef or chicken, along with tomatoes, pineapple, bean sprouts, water spinach, lotus stems and herbs such as basil and sawtooth coriander.
How it's eaten
Samlor machu is part of a shared family meal, served with rice and other dishes such as grilled fish, stir-fried vegetables and dips. Spoon broth and ingredients over your rice.
Where to try it
You'll find sour soups in Khmer restaurants and home kitchens. Simple eateries often have a pot of soup of the day, so ask what's available.
Cooking classes
Some cooking classes include a sour soup, showing how to balance sour, salty and sweet flavours.
Tips
- If you like strong flavours, try a version with prahok.
- Ask about the ingredients if you avoid certain meats or fish.
How to order
At a Khmer restaurant, ask for samlor machu and the main ingredient you'd like, such as fish (trei), chicken (moan) or beef (sach ko). Many places list several versions on the menu. In family-style meals, one sour soup is usually shared alongside a grilled dish, a stir-fry and rice.
Frequently asked questions
Is samlor machu spicy?
Usually not. The main flavours are sour and savoury. Chilli is often served on the side.
Is it suitable for vegetarians?
Some versions can be made with tofu and vegetables, but most use fish sauce or prahok. Ask the cook to leave them out if possible.
Can I make it at home?
Yes. Tamarind paste, lemongrass, pineapple, tomatoes and fish sauce are easy to find outside Cambodia. A cooking class is a good way to learn the balance of flavours.