Bamboo Shoot and Slirk Ngup Soup
Some Cambodian soups are built on a quiet, steady savoriness rather than a loud burst of spice. This one belongs to that family. Tender pork shanks simmer with lemongrass until the broth turns gently sweet, then sliced bamboo shoots and a handful of tiny, tart slirk ngup leaves go in at the end. A spoonful of roasted rice powder thickens the broth just enough to give it body, and the whole pot finishes with fish sauce and a scattering of green onion.
It is the kind of soup that appears on family tables during cooler months or on the memorial day of Pchum Ben, when pots of food are prepared for offering. The ingredient list is short and the method is straightforward. What you get is a bowl of clear, porky broth with soft bamboo shoots and the subtle sourness of the leaves pulling everything into balance.
What You Need
The two ingredients that define this dish are the pork shanks and the slirk ngup leaves. Pork shanks give the broth its body—they have enough collagen to turn the water silky without needing a long list of aromatics. Bamboo shoots add a mild crunch and a faintly earthy note. The slirk ngup leaves, known botanically as Garcinia vilersiana and sometimes called Slœ̆k Ngŏb, are a traditional Cambodian souring agent with a tangy, citrus-like flavor that is often compared to mild tamarind or green mango.
Roasted rice powder is the quiet workhorse here. It does not add much flavor on its own, but it gives the broth a light, slightly thickened texture that makes each spoonful feel more substantial.
Equipment
- Soup pot: To boil the water, simmer the pork shanks until tender, and cook the bamboo shoots and greens.
- Cutting board: To safely cut the pork into bite-size chunks and prepare the lemongrass, bamboo shoots, and green onion.
- Chef’s knife: To trim the pork, slice the bamboo shoots thin, and chop the green onion.
- Measuring spoons: To measure the fish sauce, sugar, salt, black pepper, and roasted rice powder accurately.
- Wooden spoon: To stir the soup and check that the ingredients are not sticking to the bottom of the pot.
How to Make Cambodian Bamboo Shoot and Slirk Ngup Soup
Step 1: Simmer the pork with lemongrass
Place the pork shanks, lemongrass stalk, and 6 cups of water into a large soup pot. Bring the water to a boil over high heat, then reduce the heat to a gentle simmer. Let the pork cook until it is tender enough to pull apart with a spoon. The exact time will depend on the size of your pork chunks, but you will know it is ready when the meat gives way easily and the broth has taken on a deeper color. Once the pork is tender, use tongs or a slotted spoon to remove the lemongrass stalk and discard it.
Step 2: Add the bamboo shoots
Add the sliced bamboo shoots to the simmering broth. Let them cook until they are tender and no longer taste raw. If you are using fresh bamboo shoots, this may take a little longer than canned or packaged shoots. Stir occasionally so the bamboo slices cook evenly.
Step 3: Add the slirk ngup leaves and roasted rice powder
Once the bamboo shoots are tender, add the rinsed slirk ngup leaves and the roasted rice powder. Stir them into the broth. The leaves will wilt quickly and release their tartness into the soup. The roasted rice powder will absorb some of the liquid and give the broth a slightly thicker, more velvety texture. Let everything simmer together for a few minutes so the flavors can combine.
Step 4: Season the soup
Season the broth with fish sauce, sugar, salt, and black pepper. Stir well, then taste. The soup should be savory from the fish sauce, with a mild sweetness from the sugar and a gentle sour note from the slirk ngup leaves. Adjust the seasoning if needed—if the broth tastes flat, a little more fish sauce will bring it back into focus.
Step 5: Finish with green onion
Turn off the heat and stir in the chopped green onion. The residual heat will soften the onion just enough to release its aroma without cooking it into a limp texture. Ladle the soup into bowls and serve hot.
Cooking Tips
- If your bamboo shoots still taste slightly bitter after cooking, drain them and rinse them under warm water before adding them to the soup. Some varieties of fresh bamboo hold more bitterness than others.
- The roasted rice powder is what gives this soup its body. If you cannot find it pre-made, you can toast raw jasmine rice in a dry pan until it is golden and fragrant, then grind it into a coarse powder.
- Slirk ngup leaves are tart and slightly astringent. Start with the full pound called for in the recipe, but if you prefer a milder soup, you can add half first, taste the broth, and decide whether to add the rest.
- Fish sauce varies in saltiness from brand to brand. Season gradually and taste as you go rather than adding all of it at once.
How to Serve
This soup is traditionally served hot with steamed jasmine rice on the side. The rice soaks up the porky, tart broth and turns the meal into something filling. If you want a fuller Cambodian table, pair it with a simple grilled protein or a fresh vegetable relish. The soup also holds well on its own as a light lunch, especially with a few slices of cucumber or a small dish of pickled vegetables on the side.
Recipe Notes
This recipe is written for boneless pork shanks. If you use bone-in shanks, the broth will have even more body, but you will need to remove the bones before serving. The cooking time will also be slightly longer. If you are using packaged bamboo shoots, rinse them well under cold water before adding them to the pot—this helps remove any tinny or briny flavor from the packaging.
Frequently Asked Questions
What does slirk ngup taste like?
Slirk ngup leaves have a tart, slightly sour flavor with a faint citrus note. They are used in Cambodian cooking the way tamarind or lime might be used in other cuisines—to brighten a broth and cut through richness.
Can I make this soup ahead of time?
Yes. The soup can be made a day ahead and stored in the refrigerator. The flavors actually deepen overnight. Reheat it gently on the stove, and if the broth has thickened too much from the rice powder, add a splash of water to loosen it.
How long do leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to three days. The bamboo shoots will continue to soften over time, so the soup is best eaten within the first two days.
Can I use a different cut of pork?
Pork shanks are ideal because they give the broth body without turning dry. If you cannot find shanks, pork shoulder or country ribs will work, but the broth may be slightly less gelatinous.
Is this recipe gluten-free?
The core ingredients—pork, bamboo shoots, slirk ngup leaves, lemongrass, roasted rice powder, and green onion—are naturally gluten-free. Fish sauce is typically gluten-free, but some brands add wheat or other gluten-containing ingredients. Check the label of your fish sauce to confirm.
Final Thoughts
What makes this soup worth cooking is how much it gets out of so few ingredients. The pork does the heavy lifting, the bamboo shoots add texture, and the slirk ngup leaves bring a sourness that is gentle rather than sharp. It is a soup that rewards a slow simmer and a careful taste at the end. Serve it with rice, and you have a meal that feels complete without being complicated.
Cambodian Bamboo Shoot and Slirk Ngup Soup
4
servings15
minutes50
minutes280
kcal1
hour5
minutesBoneless pork shanks simmer with lemongrass until tender, then bamboo shoots and slirk ngup leaves are added to create a soup that is savory, gently sour, and comforting. Roasted rice powder gives the broth body, and fish sauce and green onion finish the pot.
Ingredients
1 lb 1 (450 gram) of boneless pork shanks, cut chunks bite sizes
1 1 stalk of lemon grass, cut stalk to 4 inches in length
6 cups 6 water
1 medium 1 size fresh bamboo shoot, sliced thin or 1-package, 16 oz sliced bamboo shoot, rinsed well and drained
1 lb 1 (450 gram) of *Slirk ngup*, removed leaves from stems, rinsed and drained
2 tablespoons 2 roasted rice powder
2 tablespoons 2 fish sauce
1 tablespoon 1 Sugar
1/2 teaspoon 1/2 salt
1/4 teaspoon 1/4 black pepper
3 3 stalks of green onion, chopped
Directions
- Put meat,lemon grass and water in a large soup pot, cook till meat tender, removed lemon grass stalks from the broth.
- Add bamboo shoot to boiling broth, cook till bamboo shoot tender.
- Add green leaves *slirk ngup* and roasted rice powder.
- Seasoning with fish sauce, sugar, salt and black pepper.
- Top with green onion.
Equipment
Large Soup PotCheck product details
Cutting boardCheck product details
Recipe Video
Nutrition Facts
- Serving Size: 1
- Total number of serves: 4
- Calories: 150kcal
- Fat: 5g
- Saturated Fat: 1g
- Trans Fat: 0g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 500mg
- Potassium: 300mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 2g
- Protein: 8g
- Vitamin A: 500IU
- Vitamin C: 20mg
- Calcium: 30mg
- Iron: 1mg
- Vitamin D: 0mg
- Vitamin E: 1mg
- Vitamin K: 15mg
- Thiamin: 0.1mg
- Riboflavin: 0.1mg
- Niacin: 2mg
- Vitamin B6: 0.2mg
- Vitamin B12: 0mg
- Folate: 50mg
- Biotin: -mg
- Pantothenic Acid: 0.5mg
- Phosphorus: 100mg
- Iodine: -mg
- Magnesium: 20mg
- Zinc: 1mg
- Selenium: 2mg
- Copper: 0.1mg
- Manganese: 0.5mg
- Chromium: -mg
- Molybdenum: -mg
- Chloride: -mg
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