salaw machu youn
Growing up, my dad would make this with fish heads. Since the typical grocery store doesn't sell heads, I opt for filets when required.
This Cambodian hot and sour soup consists of a tantalizing flavor combination: tartness from the tamarind, sweetness from the pineapple, heat from the chilies, savoriness from the fish and a one-of-a-kind fragrance from the wild lime leaves.
The name actually translates into "soup sour Vietnamese" because this is the Vietnamese version of the Cambodian soup called "salaw machu kroeung." Shout out to my big, Raksmey, for the translation because I can't speak Khmer. I'll be bugging her more because I plan on exploring more foods from this part of my culture.
Notice that the pictures here don’t all look the same, despite being the same soup. That’s because this recipe is so customizable that the resulting soup can look pretty different, but still taste the way it should. This is a recipe that I encourage eye-balling with ingredients to your taste. If you like something more sour, add a bit more tamarind or use green tomatoes instead of red. If you prefer something sweeter, use more ripened pineapples. If you like your food spicy, throw in a few more chilies!
Ingredients
1-2 tbsp tamarind pulp
1/2 cup boiling hot water
avocado oil
3-4 cloves garlic, minced
1 onion, sliced
1 tsp minced lemongrass
3 makrut lime leaves, spine removed and leaves thinly sliced
2 tomatoes, cut into big chunks
1/2 cup ripened pineapple chunks
1 tbsp fish sauce
1 tsp soy sauce/coconut aminos
1/2 tsp white pepper powder
3oz fish filet, quartered
2-6 Thai chilies
Garnish with: Thai basil, mint, cilantro, bean sprouts, green onions
Directions
Set a small strainer in a shallow, heatproof bowl. Place tamarind pulp in the strainer and pour hot water over the pulp and allow it to sit submerged in hot water for 5 minutes. Using a spoon or fork, mash the pulp apart into a mushy paste. strain as much liquid and strained pulp into the bowl. Set bowl aside and discard solids remaining in the strainer.
While waiting for the tamarind to soften, heat and oil a medium sauce pan over medium-high heat. Add garlic, lemongrass, onion, and lime leaves. Stir and cook until garlic lightly browns and onions soften slightly.
Add in tomatoes, pineapple, fish sauce, chilies, white pepper powder, and soy sauce. Pour in tamarind juice. Cover with water and bring to a boil.
Carefully stir in fish filet pieces and chilies. Cover with lid and lower heat to a simmer. Let cook for 10-15 minutes.
Uncover and serve hot. Go crazy with the herb garnishments!
