A Bowl to share
By: Dara Sok
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Salaw Machu or Cambodian sour soup is a dish that is widely eaten by everyone. The main complement that makes up the broth are tamarind pulp and lemongrass which gives the soup a sour flavor with a hint of sweetness. The other ingredients consist of your choice of protein, fish or chicken, pineapples and tomatoes but this may vary based on the region or time period. Salaw machu is often the main dish meant to be shared and eaten with a side of rice. This dish is significant to my grandma because it reminds her of a time she helped someone and received help. She remembers eating salaw machu very often during the khmer rouge which was a very difficult and distressing time for her and everyone in Cambodia. My grandma lived in a small village and a different family would be in charge of making the soup everyday. The family in charge of that day would have to make a very big potion enough for all of the families to enjoy. Salaw machu back then is very different from what it is now because it consisted of whatever the village could scavenge or
grow. My grandma said this is one of her favorite dishes and was never tired of it despite eating it daily because of the everchanging ingredients. Even now my grandma cooks this very often because it reminds her of a period in her life where she was struggling to survive but there were people helping.
Salaw
Machu Youn
Ingredients:​
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1 stem of Lemongrass
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Fish sauce (to taste)
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Sugar
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2.5 liters of Water or Broth
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Fish or Chicken (whole)
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2 Tomatoes
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2 teaspoons of Fried Garlic
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1/4 of a Pineapple
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3 lines
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Thai peppers (optional)
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2-5 Kaffir leaves (optional)
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2 teaspoons of Garlic oil (optional)
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1 stem Scallions (optional)
Directions:
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Step 1. Clean your protein, fish or chicken, and break down into smaller portions.
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Step 2. Heat up water or broth in a fairly big pot on medium high heat.
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Step 3. Slice tomatoes and cube pineapples.
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Step 4. Bruise lemongrass with knife and tie into a knot.
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Step 5. Add kaffir leaves and lemongrass in the pot.
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Step 6. Put tamarind in a bowl with a cup of hot broth to make the pulp.
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Step 7. Add sugar, fish sauce, and pulp into the broth.
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Step 8. Add choice of protein into the broth for 5-12 minutes.
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Step 9. Add tomatoes and pineapple into the broth until fully cooked.
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Step 10. Add additional fish sauce or sugar to taste.
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Step 11. Put soup in bowl and garnish with sliced scallions and garlic oil.
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Step 12. Have lime and fish sauce with chili peppers on the side
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Step 13. Enjoy with a side of white rice