u003cstrongu003eQ:u003c/strongu003e Can I make this soup ahead of time?

u003cstrongu003eA:u003c/strongu003e Yes, it tastes even better the next day.

u003cstrongu003eQ:u003c/strongu003e Is this soup spicy?

u003cstrongu003eA:u003c/strongu003e No, it is very mild and gentle.

Pork and Vegetable Soup

5.0 from 1 vote

In a Khmer home, soup is not something special or fancy. It is just part of life. Most days, there is a pot of soup sitting quietly on the stove, waiting to be eaten with plain rice. This pork and vegetable soup is one of those everyday soups that feels simple but always comforting.

I grew up eating soup like this almost every day. Sometimes it changed depending on what vegetables were in the kitchen, but the feeling stayed the same. Warm, light, and easy to eat. This is the kind of food you do not think too much about, but you miss it deeply when it is not there.

This Pork and Vegetable Soup is very easy to make. You do not need special skills or expensive ingredients. If you are new to Khmer cooking, this is a gentle place to start.

Why You’ll Love This Soup

This soup is light but still filling. It does not feel heavy on the stomach, which makes it perfect for any time of day. Many Khmer people eat soup for breakfast, lunch, or dinner, depending on the mood and the weather.

The flavor is clean and calm. The pork gives sweetness to the broth, and the vegetables soften and melt slightly as they cook. It is not spicy or strong, so children and older family members can enjoy it easily.

Most of all, this soup feels familiar. It tastes like home cooking, not restaurant food. That is what makes it special.

My Personal Experience With This Soup

When I was young, my mother made soups like this without measuring anything. She just looked, tasted, and adjusted. I would sit nearby, watching steam rise from the pot, listening to the quiet bubbling sound.

On busy days, this soup was our main meal. On better days, it sat next to fried fish or sour soup. No matter what, it always made the table feel complete.

Now, when I cook this soup in my own kitchen, the smell of pork and onion in water instantly brings me back. It reminds me that simple food can still carry a lot of love.

Easy-to-Find Ingredients

The ingredients for this soup are very easy to find. You can buy them at local markets, small shops, or even supermarkets. Nothing here is rare or hard to use.

If you cannot find chayote squash, do not worry. Many Khmer soups change based on what vegetables are available. That flexibility is part of our cooking culture.

This recipe is forgiving. If you are missing one item, you can often replace it with something similar.

Ingredients

1/2 lb (225 grams) pork shoulder or pork butt, cut into chunks
1 yellow onion, diced
1 carrot, peeled and cut into chunks
4 cups water
1 chayote squash, peeled, seeded, and cut into chunks
1 tablespoon fish sauce
1 teaspoon sugar
1/4 teaspoon salt
A dash of black pepper
A handful of chopped sweet basil leaves

Why These Ingredients Are Used

Pork: Adds natural sweetness and body to the soup
Onion: Gives gentle aroma and depth to the broth
Carrot: Adds color and light sweetness
Water: Forms the clear, gentle broth
Chayote squash: Soft and mild, perfect for soup
Fish sauce: Provides savory Khmer flavor
Sugar: Balances the saltiness
Salt: Helps bring all flavors together
Black pepper: Adds light warmth
Sweet basil: Fresh aroma at the end

Cooking Equipment Needed

Soup pot: Used to cook everything together gently
Knife: For cutting meat and vegetables
Cutting board: Keeps preparation safe and clean
Spoon: For stirring and tasting

Cooking Instructions

Start by placing the pork, onion, carrot, and water into a soup pot. Turn the heat to medium and let it slowly come to a boil. You will see small bubbles forming on top.

As the soup cooks, skim off any foam that rises. This helps keep the broth clear and clean. Let the pork cook until it becomes tender. This usually takes about 20 to 25 minutes.

Once the pork is soft, add the chayote squash. Continue cooking until the squash is tender but not falling apart.

Season the soup with fish sauce, sugar, salt, and black pepper. Taste and adjust gently. Turn off the heat and add the sweet basil leaves just before serving.

Step-by-Step Directions

Add pork, onion, carrot, and water to a pot
Bring to a gentle boil over medium heat
Remove foam from the surface
Cook until pork is tender
Add chayote squash and cook until soft
Season with fish sauce, sugar, salt, and pepper
Turn off heat and add sweet basil
Serve hot with rice

Tips for Best Flavor

Cook slowly for a clearer broth
Do not overcook the vegetables
Taste before serving and adjust gently

Variations and Adaptations

Use napa cabbage instead of chayote
Add daikon radish for extra sweetness
Use chicken instead of pork

Serving Suggestions

Serve with plain jasmine rice
Enjoy with a small plate of fish sauce and chili
Eat as a light meal or side dish

Storing Leftovers

Store in an airtight container in the fridge
Keep for up to 3 days
Reheat gently on the stove

Final Thoughts

This soup is not complicated, and that is the beauty of it. It reminds me why Khmer food feels so comforting. If you enjoy simple soups, you may also like Khmer vegetable soup and other pork recipes on this blog.

For those who want to learn more about the roots of our food, Cambodian cuisine history is a good place to explore.

Thank you for spending time in my kitchen today. I hope this soup brings warmth to your home, just like it has for mine.

Frequently Asked Questions (FAQs)

Q: Can I make this soup ahead of time?

A: Yes, it tastes even better the next day.

Q: Is this soup spicy?

A: No, it is very mild and gentle.