Can I make this soup spicier?
Yes, you can add sliced fresh bird's eye chilies or a pinch of red pepper flakes along with the garlic.
DINNER
Cambodian Sour Beef and Watercress Soup (Samlor Machu Sach Ko)
Experience the bright, invigorating flavors of Cambodia with this traditional sour beef soup, known as Samlor Machu Sach Ko. Tender slices of beef and fresh, peppery watercress are simmered in a delightfully tangy and aromatic broth, creating a comforting and deeply satisfying meal perfect for any occasion.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
02
Add the thinly sliced beef sirloin to the pot and cook for 3-4 minutes, stirring occasionally, until browned on all sides.
03
Pour in the 6 cups of beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to tenderize the beef.
04
Stir in the tamarind paste mixture, 2 tablespoons of fish sauce, and 1 tablespoon of sugar. Simmer for another 5 minutes, allowing the flavors to meld.
05
Add the 4 cups of watercress to the soup. Cook for 2-3 minutes, or until the watercress is just wilted but still vibrant green. Do not overcook.
06
Taste the soup and adjust seasoning with additional fish sauce, sugar, or tamarind paste if desired. Serve hot.
About This Recipe
Experience the bright, invigorating flavors of Cambodia with this traditional sour beef soup, known as Samlor Machu Sach Ko. Tender slices of beef and fresh, peppery watercress are simmered in a delightfully tangy and aromatic broth, creating a comforting and deeply satisfying meal perfect for any occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can lightly toast the garlic before adding the beef. Ensure your beef is sliced very thinly for quick cooking and tenderness. Watercress cooks quickly, so add it just before serving to maintain its texture and bright color.
Easy Substitutions
If watercress is unavailable, spinach or baby bok choy can be used, though the flavor profile will be slightly different. For a vegetarian version, use vegetable broth and firm tofu instead of beef. Lime juice can substitute for tamarind paste in a pinch, but use less and adjust to taste.
Storage & Reheating
Store leftover Cambodian Sour Beef Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through. Avoid boiling to prevent overcooking the watercress.
Serving Suggestions
Serve this soup hot with steamed jasmine rice on the side to soak up the flavorful broth. A sprinkle of fresh cilantro or chopped green onions can add a nice garnish. For an extra kick, offer sliced fresh chilies or a side of chili garlic sauce. It also pairs well with a simple fresh cucumber salad.
Common Mistakes
Overcooking the beef can make it tough; simmer only until tender. Adding too much tamarind paste initially can make the soup overly sour; add gradually and taste. Overcooking the watercress will make it mushy and dull its color; cook just until wilted. Not slicing the beef thinly enough will result in a chewier texture. Forgetting to dissolve the tamarind paste properly can leave gritty bits in the soup.
Frequently Asked Questions
What kind of beef is best for this soup?
Sirloin, flank steak, or even tenderloin work well due to their tenderness when thinly sliced.
Can I prepare the tamarind paste ahead of time?
Absolutely, you can prepare the tamarind paste mixture and store it in the refrigerator for up to a week.
Is this soup naturally gluten-free?
Yes, as long as your beef broth and fish sauce are certified gluten-free, this recipe is naturally gluten-free.
How can I make this soup less sour?
You can balance the sourness by adding a little more sugar or a splash of additional beef broth.
MORE TO KNOW
Samlor Machu Sach Ko is a staple in Cambodian cuisine, celebrated for its balance of sour, savory, and slightly sweet notes. The key to its authentic taste lies in the tamarind, which provides a distinct tanginess. Preparing the tamarind paste by soaking it in warm water and then straining it ensures a smooth, pulp-free broth. This soup is not only delicious but also packed with nutrients from the watercress, making it a wholesome meal.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.