做法
- 把汤煮至微沸,搅入罗望子酱;汤会变成浑浊的琥珀色。
- 用一点汤稀释prahok倒入。慢炖5分钟——发酵的腥味会变得圆润。
- 加菠萝、番茄和芋茎。慢炖10分钟。菠萝甜与番茄酸交融。
- 加鱼露和棕榈糖。尝味——先酸,再咸,然后辣意慢慢爬升,prahok底味醇厚。
- 放入鱼块,煮4分钟——鱼肉变白即离火。
- 加秋葵、空心菜和辣椒。离火后撒入稻香草和刺芹。把炸蒜油淋在汤上。配米饭享用;酸汤很少单独喝,通常与米饭和其他菜一起在柬埔寨餐桌上同享。
Common questions
Can 酸鱼汤 be made ahead?
酸鱼汤 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 酸鱼汤 spicy?
酸鱼汤 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 酸鱼汤 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 酸鱼汤 to make at home?
酸鱼汤 is approachable for a home cook with basic stove skills — total time about 45 minutes, no special technique required.
Can 酸鱼汤 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Samlor machu——'酸汤'——是高棉家庭餐桌的常客,有数十种地方变种。最常见的有samlor machu trey(鱼)、samlor machu sach ko(牛)和samlor machu kreung(加kreung酱)。Prahok是不可替代的鲜味;少了它,这汤就变得普通。稻香草(chi nha cha)是高棉印记,使它区别于越南canh chua或泰国冬阴。这是慰藉系食物,与米饭和其他咖喱一同摆在午餐桌上。
