407:
612:
1405:
756:
672:
166:
145:
33:
349:, but is still very weak, so the family nurses him back to health. One day, the prince sees Neang Khmao and her mother preparing a soup he has never seen before that seemingly contains every single vegetable, Asked what kind of soup is it, Neang Khmao replies that it is a "soup of hundred ingredients" (
320:. Eventually, the prince makes his way out of the forest, but exhausted, scratched and bleeding passes out on horseback while heading towards a village. The unconscious prince is carried inside by an elderly couple who live with their daughter, a beautiful young girl called Neang Khmao (
373:
Three cooks are assigned to prepare the soup, constantly stirring it as it cooks. When the soup is ready, the king tastes it and exclaims that it is delicious, but still seems to be lacking something. He pours some toasted rice in the soup from a plate on a
382:
and tastes it again, concluding that now it is perfect. The king asks for the soup's name and is told by the villagers that it is called the "soup of hundred ingredients", to which the king replies that the soup should be called the "stirred soup"
472:
361:
where the prince reveals his true identity. Two weeks later, the prince still cannot forget Neang Khmao, so he persuades his parents to go with him to Neang Khmao and taste the soup. In an entourage of
353:). The prince tastes it and it is the most delicious soup he has ever had. Meanwhile, the prince's parents have sent a search party that eventually finds the prince at an
713:
744:
370:
they travel back to Neang Khmao. By the next morning after arriving, they have gathered all the ingredients necessary and start preparing the soup.
1433:
480:
722:
706:
653:
179:
406:
699:
451:
316:("forest country that follows the principle of five virtues") goes hunting in a forest and gets lost while chasing after an
737:
1409:
730:
283:
1448:
1270:
443:
1453:
1443:
922:
306:
The soup is featured in a famous Khmer folk legend called "Young black lady's magic formula for a love charm" (
183:
148:
1438:
848:
646:
928:
1011:
855:
1202:
552:
1139:
916:
794:
1428:
1286:
1146:
1132:
1097:
1004:
997:
909:
888:
835:
639:
1335:
1314:
983:
1104:
1220:
1195:
1167:
1039:
974:
760:
679:
476:
447:
437:
379:
238:
100:
1370:
1181:
841:
95:
1260:
291:
815:
583:
1153:
1066:
958:
782:
683:
623:
267:
229:
201:
173:
87:
611:
439:
The
Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant
1422:
1356:
990:
964:
902:
775:
346:
295:
250:
1279:
1188:
1090:
1060:
951:
895:
868:
788:
500:
187:
526:
1377:
1238:
1228:
881:
829:
808:
287:
270:
266:, pork or chicken, vegetables, fruits and herbs. The dish has been compared to
1328:
1293:
1035:
671:
275:
1342:
1253:
1248:
1243:
1233:
1160:
1125:
1083:
945:
862:
822:
144:
1384:
1321:
1307:
1174:
874:
755:
317:
242:
77:
1391:
1363:
1300:
1118:
1046:
801:
367:
363:
354:
312:). In the legend, a young crown prince Guj Monoraj of a kingdom called
263:
131:
120:
32:
1111:
1053:
473:
Ministry of
Foreign Affairs and International Cooperation of Cambodia
375:
358:
258:
126:
1349:
1209:
1018:
619:
357:
in the company of Neang Khmao and escorts them both back to the
67:
726:
553:"Samlor Korko Recipe - How to Make Cambodian Stirring Pot Soup"
387:) because everyone was always stirring the soup and since then
687:
627:
436:
De
Monteiro, Longteine; Neustadt, Katherine (1998).
1269:
1219:
1075:
1028:
973:
938:
767:
114:
106:
93:
83:
73:
63:
39:
298:instead of the traditional catfish for the soup.
134:, pork or chicken, vegetables, fruits and herbs
738:
707:
647:
431:
429:
427:
8:
494:
492:
43:Cambodian ratatouille, kako vegetable stew,
21:
327:
321:
307:
209:
745:
731:
723:
714:
700:
654:
640:
31:
20:
577:
575:
573:
423:
402:
184:question marks, boxes, or other symbols
499:Terei-Vigh, Kriszti (11 August 2018).
228:
7:
668:
666:
608:
606:
14:
1404:
1403:
754:
670:
610:
582:Vongs, Moul (JulyβAugust 2001).
405:
164:
143:
345:Eventually, the prince regains
82:
72:
38:
1029:Sauces, spices and flavourings
551:Dunston, Lara (26 June 2020).
1:
1434:Southeast Asian cuisine stubs
1076:Desserts, snacks and pastries
525:Laux, Channy (15 July 2020).
282:Longteine De Monteiro's 1998
686:. You can help Knowledge by
626:. You can help Knowledge by
1410:Category: Cambodian cuisine
584:"The Legend Of Samlor Kako"
1470:
665:
605:
284:The Elephant Walk Cookbook
1401:
590:. Vol. 1, no. 3
467:Sao Sopheak, ed. (2020).
444:Houghton Mifflin Harcourt
322:
308:
205:
138:
30:
1271:Cambodian Chinese dishes
923:Stir-fried morning glory
262:, roasted ground rice,
241:soup considered one of
130:, roasted ground rice,
622:-related article is a
230:[sΙmlΙΛkΙΛkou]
172:This article contains
929:Trei boeng kanh chhet
314:Aranh Panh-chak Seila
235:Cambodian ratatouille
557:Grantourismo Travels
389:samlor muoy roy mouk
351:samlor muoy roy mouk
245:'s national dishes.
678:This article about
469:The Taste of Angkor
378:strap left out for
290:or even free-range
107:Serving temperature
27:
1012:Neorm kroch thlong
856:Khor cheung chrouk
836:Kampot Pepper Crab
412:Vegetarian version
309:ααααααααα αααααΈαααα
1416:
1415:
1040:Kampot fish sauce
768:Individual dishes
761:Cambodian cuisine
695:
694:
680:Cambodian cuisine
635:
634:
527:"Cambodian Gumbo"
482:978-9924-9486-0-5
286:recommends using
237:is a traditional
180:rendering support
160:
159:
59:, Cambodian gumbo
40:Alternative names
1461:
1449:Vegetable dishes
1407:
1406:
1203:Trei ngeat ovlek
842:Khor sach chrouk
759:
758:
747:
740:
733:
724:
716:
709:
702:
674:
667:
656:
649:
642:
614:
607:
600:
599:
597:
595:
588:Leisure Cambodia
579:
568:
567:
565:
563:
548:
542:
541:
539:
537:
522:
516:
515:
513:
511:
496:
487:
486:
464:
458:
457:
433:
409:
391:has been called
341:
338:
337:young black girl
335:
332:
329:
325:
324:
311:
310:
232:
227:
223:
220:
217:
214:
211:
207:
186: instead of
168:
167:
147:
115:Main ingredients
35:
28:
26:
1469:
1468:
1464:
1463:
1462:
1460:
1459:
1458:
1454:National dishes
1444:Cambodian soups
1419:
1418:
1417:
1412:
1397:
1265:
1261:Sugarcane juice
1215:
1140:Num chak kachan
1071:
1024:
969:
934:
917:Sngor ngam ngov
763:
753:
751:
721:
720:
663:
661:
660:
604:
603:
593:
591:
581:
580:
571:
561:
559:
550:
549:
545:
535:
533:
524:
523:
519:
509:
507:
498:
497:
490:
483:
466:
465:
461:
454:
446:. p. 195.
435:
434:
425:
420:
413:
410:
401:
339:
336:
333:
330:
304:
225:
221:
218:
215:
212:
193:
192:
191:
178:Without proper
169:
165:
156:
84:Region or state
74:Place of origin
22:
19:
12:
11:
5:
1467:
1465:
1457:
1456:
1451:
1446:
1441:
1439:Cambodia stubs
1436:
1431:
1421:
1420:
1414:
1413:
1402:
1399:
1398:
1396:
1395:
1388:
1381:
1374:
1367:
1360:
1353:
1346:
1339:
1332:
1325:
1318:
1311:
1304:
1297:
1290:
1283:
1275:
1273:
1267:
1266:
1264:
1263:
1258:
1246:
1241:
1236:
1231:
1225:
1223:
1217:
1216:
1214:
1213:
1206:
1199:
1192:
1185:
1178:
1171:
1164:
1157:
1154:Num chek chien
1150:
1143:
1136:
1129:
1122:
1115:
1108:
1101:
1094:
1087:
1079:
1077:
1073:
1072:
1070:
1069:
1067:Tamarind sauce
1064:
1057:
1050:
1043:
1032:
1030:
1026:
1025:
1023:
1022:
1015:
1008:
1001:
994:
987:
979:
977:
971:
970:
968:
967:
962:
959:Kari sach moan
955:
948:
942:
940:
936:
935:
933:
932:
925:
920:
913:
906:
899:
892:
885:
878:
871:
866:
859:
852:
845:
838:
833:
826:
819:
812:
805:
798:
795:Bok trop pgnon
791:
786:
783:Bay sach chruk
779:
771:
769:
765:
764:
752:
750:
749:
742:
735:
727:
719:
718:
711:
704:
696:
693:
692:
675:
659:
658:
651:
644:
636:
633:
632:
615:
602:
601:
569:
543:
517:
488:
481:
475:. p. 60.
459:
452:
422:
421:
419:
416:
415:
414:
411:
404:
400:
397:
303:
300:
182:, you may see
170:
163:
162:
161:
158:
157:
155:
154:
139:
136:
135:
116:
112:
111:
108:
104:
103:
98:
91:
90:
88:Southeast Asia
85:
81:
80:
75:
71:
70:
65:
61:
60:
41:
37:
36:
18:Cambodian soup
17:
13:
10:
9:
6:
4:
3:
2:
1466:
1455:
1452:
1450:
1447:
1445:
1442:
1440:
1437:
1435:
1432:
1430:
1427:
1426:
1424:
1411:
1400:
1394:
1393:
1389:
1387:
1386:
1382:
1380:
1379:
1375:
1373:
1372:
1368:
1366:
1365:
1361:
1359:
1358:
1357:Num pang chen
1354:
1352:
1351:
1347:
1345:
1344:
1340:
1338:
1337:
1333:
1331:
1330:
1326:
1324:
1323:
1319:
1317:
1316:
1312:
1310:
1309:
1305:
1303:
1302:
1298:
1296:
1295:
1291:
1289:
1288:
1287:Banh chaneouk
1284:
1282:
1281:
1277:
1276:
1274:
1272:
1268:
1262:
1259:
1256:
1255:
1250:
1247:
1245:
1242:
1240:
1237:
1235:
1232:
1230:
1227:
1226:
1224:
1222:
1218:
1212:
1211:
1207:
1205:
1204:
1200:
1198:
1197:
1193:
1191:
1190:
1186:
1184:
1183:
1179:
1177:
1176:
1172:
1170:
1169:
1165:
1163:
1162:
1158:
1156:
1155:
1151:
1149:
1148:
1147:Num chak chan
1144:
1142:
1141:
1137:
1135:
1134:
1133:Nom chak chol
1130:
1128:
1127:
1123:
1121:
1120:
1116:
1114:
1113:
1109:
1107:
1106:
1102:
1100:
1099:
1098:Cha houy teuk
1095:
1093:
1092:
1088:
1086:
1085:
1081:
1080:
1078:
1074:
1068:
1065:
1063:
1062:
1058:
1056:
1055:
1051:
1049:
1048:
1044:
1041:
1037:
1034:
1033:
1031:
1027:
1021:
1020:
1016:
1014:
1013:
1009:
1007:
1006:
1002:
1000:
999:
995:
993:
992:
991:Pleah sach ko
988:
986:
985:
981:
980:
978:
976:
972:
966:
965:Saraman curry
963:
961:
960:
956:
954:
953:
949:
947:
944:
943:
941:
937:
931:
930:
926:
924:
921:
919:
918:
914:
912:
911:
907:
905:
904:
903:Samlor prahal
900:
898:
897:
893:
891:
890:
886:
884:
883:
879:
877:
876:
872:
870:
867:
865:
864:
860:
858:
857:
853:
851:
850:
846:
844:
843:
839:
837:
834:
832:
831:
827:
825:
824:
820:
818:
817:
813:
811:
810:
806:
804:
803:
799:
797:
796:
792:
790:
787:
785:
784:
780:
778:
777:
776:Bai pong moan
773:
772:
770:
766:
762:
757:
748:
743:
741:
736:
734:
729:
728:
725:
717:
712:
710:
705:
703:
698:
697:
691:
689:
685:
681:
676:
673:
669:
664:
657:
652:
650:
645:
643:
638:
637:
631:
629:
625:
621:
616:
613:
609:
589:
585:
578:
576:
574:
570:
558:
554:
547:
544:
532:
528:
521:
518:
506:
502:
501:"Samlor Kako"
495:
493:
489:
484:
478:
474:
470:
463:
460:
455:
449:
445:
441:
440:
432:
430:
428:
424:
417:
408:
403:
398:
396:
394:
390:
386:
381:
377:
371:
369:
365:
360:
356:
352:
348:
347:consciousness
343:
319:
315:
301:
299:
297:
293:
289:
285:
280:
278:
277:
272:
269:
265:
261:
260:
255:
254:
248:
244:
240:
236:
231:
219:stirring soup
203:
199:
198:
189:
185:
181:
177:
175:
153:
152:
146:
141:
140:
137:
133:
129:
128:
123:
122:
117:
113:
109:
105:
102:
99:
97:
92:
89:
86:
79:
76:
69:
66:
62:
58:
54:
50:
46:
42:
34:
29:
25:
16:
1390:
1383:
1376:
1369:
1362:
1355:
1348:
1341:
1334:
1327:
1320:
1313:
1306:
1299:
1292:
1285:
1278:
1252:
1208:
1201:
1194:
1189:Sankya lapov
1187:
1180:
1173:
1166:
1159:
1152:
1145:
1138:
1131:
1124:
1117:
1110:
1103:
1096:
1091:Bey dom neib
1089:
1082:
1059:
1052:
1045:
1017:
1010:
1005:Neorm masour
1003:
998:Neorm trasak
996:
989:
982:
957:
952:Num banhchok
950:
927:
915:
908:
901:
896:Samlor machu
894:
887:
880:
873:
869:Kola noodles
861:
854:
847:
840:
828:
821:
816:Chha kh'nhei
814:
807:
800:
793:
789:Beef lok lak
781:
774:
688:expanding it
677:
662:
628:expanding it
617:
592:. Retrieved
587:
560:. Retrieved
556:
546:
534:. Retrieved
530:
520:
508:. Retrieved
504:
468:
462:
438:
392:
388:
384:
372:
350:
344:
313:
305:
281:
274:
257:
252:
249:consists of
246:
234:
196:
195:
194:
188:Khmer script
171:
150:
125:
119:
56:
53:samlor korko
52:
48:
44:
23:
15:
1378:Num por pia
1239:Longan wine
1229:Angkor Beer
910:Sngao mreah
889:Samlor ktis
882:Samlor kako
830:Prahok ktis
809:Cha kroeung
531:Angkor Chef
505:196 flavors
393:samlor kako
385:samlor kako
302:In folklore
288:Cornish hen
271:ratatouille
247:Samlar kako
197:Samlor kako
151:Samlor kako
149:Media:
94:Associated
57:somlaw kako
49:samlor koko
45:somlaw koko
24:Samlor kako
1429:Soup stubs
1423:Categories
1336:Num kachai
1329:Naem chien
1315:Mee katang
1036:Fish sauce
984:Neorm svay
594:25 October
510:25 October
453:0395892538
418:References
296:quail meat
276:pot-au-feu
226:pronounced
1343:Num kroch
1254:Sra peang
1249:Rice wine
1244:Palm wine
1234:Green tea
1221:Beverages
1161:Num kreab
1126:Num ansom
1105:Chek ktis
1084:Banh chao
946:Fish amok
863:Khmom ang
823:Chha trob
562:7 January
536:7 January
239:Cambodian
1385:Siev mai
1322:Mee kiev
1308:Lort cha
1196:Poat dot
1175:Num pang
1168:Num krok
380:sparrows
368:servants
364:soldiers
318:antelope
243:Cambodia
206:αααααααΌα
101:Cambodia
78:Cambodia
1392:Yao hon
1371:Num pia
1364:Num pao
1350:Num kom
1301:Kuyteav
1294:Bai cha
1182:Num pom
1119:Nataing
1047:Kroeung
939:Curries
802:Chanang
399:Gallery
355:orchard
331:
323:ααΆααααα
292:chicken
264:catfish
253:kroeung
213:
132:catfish
121:kroeung
96:cuisine
1408:
1112:Kralan
1054:Prahok
975:Salads
875:Phahut
479:
450:
376:rattan
359:palace
268:French
259:prahok
251:green
142:
127:prahok
118:green
1280:Babor
1210:Vawee
682:is a
618:This
233:) or
202:Khmer
176:text.
174:Khmer
1061:Kapi
1019:Larb
684:stub
624:stub
620:soup
596:2019
564:2021
538:2021
512:2019
477:ISBN
448:ISBN
366:and
328:lit.
210:lit.
68:soup
64:Type
849:Kha
342:).
294:or
273:or
110:hot
1425::
586:.
572:^
555:.
529:.
503:.
491:^
471:.
442:.
426:^
395:.
326:,
279:.
256:,
224:,
208:,
204::
124:,
55:,
51:,
47:,
1257:)
1251:(
1042:)
1038:(
746:e
739:t
732:v
715:e
708:t
701:v
690:.
655:e
648:t
641:v
630:.
598:.
566:.
540:.
514:.
485:.
456:.
383:(
340:'
334:'
222:'
216:'
200:(
190:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
