作法
- 高湯小火煮滾，拌入羅望子醬，湯轉成琥珀色。
- Prahok 以少許高湯化開後加入，小火燉 5 分鐘——發酵的衝鼻味會柔和下來。
- 加入鳳梨、番茄與芋莖燉 10 分鐘——鳳梨的甜與番茄的酸會逐漸融合。
- 下魚露與棕櫚糖。試味——應先酸、再鹹，最後辣椒緩慢上來，prahok 在底部撐住整體。
- 放入魚塊煮 4 分鐘——肉一變不透明就立即離火。
- 加入秋葵、空心菜與辣椒。離火後撒上稻田香草與刺芫荽，淋上爆香的蒜油。配白飯享用；samlor machu 很少單吃，柬埔寨餐桌上會與飯及其他菜餚一起出現。
Common questions
Can 高棉酸魚湯 be made ahead?
高棉酸魚湯 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 高棉酸魚湯 spicy?
高棉酸魚湯 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 高棉酸魚湯 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 高棉酸魚湯 to make at home?
高棉酸魚湯 is approachable for a home cook with basic stove skills — total time about 45 minutes, no special technique required.
Can 高棉酸魚湯 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（高棉語意為「酸湯」）是高棉家庭餐的常駐成員，地方變化非常多：魚的（trey）、牛肉的（sach ko）、加 kreung 醬的（kreung）等。Prahok 是不可替代的鮮味來源，少了它湯會變得平庸。稻田香草是區別於越南酸魚湯（canh chua）與泰式冬陰湯的高棉印記。是慰藉料理，與飯與其他咖哩一起在午餐桌出現。
