Pork with Taro Root Soup

October 19, 2022  Cambodian Chef Avatar
Pork with Taro Root Soup

Pork with Taro Root Soup offers a delightful taste of Khmer country food, blending the richness of pork meat with the earthy flavors of taro root and chayote squash. This simple and delicious Khmer recipe calls for basic ingredients, making it accessible for home cooks to recreate this flavorful soup.

The ingredients include water, thinly sliced pork meat, peeled and cubed taro root, peeled, seeded, and cubed chayote squash, fish sauce, sugar, salt, black pepper, chopped green onions, and fresh rice paddy herb. The cooking process begins by bringing water to a boil in a soup pot, followed by the addition of pork meat and taro root. The mixture is stirred and cooked until the pork is tender.

Chayote squash is then introduced into the boiling water, and the soup is cooked until the squash reaches the desired tenderness. The recipe emphasizes periodically removing bubbles that form on the surface of the stock to maintain a clear soup. Seasoning is done with fish sauce, sugar, salt, and black pepper, enhancing the overall flavor profile. The soup is then topped with chopped green onions and rice paddy herb for added freshness.

Pork with Taro Root Soup is traditionally served hot with rice, providing a wholesome and comforting meal. The recipe concludes with a simple yet inviting statement: “Enjoy it,” encouraging individuals to savor the deliciousness of this Khmer country soup in the comfort of their homes.


4 cups of water
1/2 lb (255 gram) of pork meat, slice thin
1 lb (450 gram) of taro root, peeled and cut bite sizes cubes
1 chayote squash, peeled, seeded and cut bite sizes cubes
1 tablespoon of fish sauce
1/2 tablespoon of sugar
1/4 teaspoon of salt
A dash of black pepper
2 stalks green onion, chopped
1/2 cup of fresh rice paddy herb, chopped

Directions to make Pork with Taro Root Soup

  1. Cook water in a soup pot till water bubbling.
  2. Add pork meat and taro root to boiling water, stirs, cook till meat tender.
  3. Add squash and cook till squash tender, occasionally removes bubbles that form on top of the stock to prevent cloudy soup.
  4. Seasoning with fish sauce, sugar, salt, and black pepper.
  5. Top with green onion and rice paddy herb.

Serve hot with rice.

Enjoy it

Related Recipe: White Yam with Pork Soup

Nutrition Facts

Serving Size: 1

Calories Per Serving: 869

% Daily Value
Total Carbohydrate ‏23g 8%
Cholesterol ‏124mg 41%
Total Fat ‏73g 94%
Saturated Fat ‏26g 130%
Dietary Fiber ‏3g 11%
Protein ‏31g 62%
Sodium ‏4922mg 214%
Sugars ‏8g 16%


30 min


30 min




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