Description
This Cambodian Winter Melon Soup with Pork Meatballs (Sngao Tralach) is a comforting dish I grew up enjoying in my Chinese Cambodian family. With tender pork meatballs and sweet winter melon simmered in an aromatic broth, it’s the perfect balance of light yet hearty flavors. Passed down through generations, this simple yet flavorful soup brings the taste of Cambodia right to your table.
Ingredients
- 16 oz ground pork
- 1/2 cup chopped green onions
- 1 medium winter melon, peeled and cubed
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar (or regular sugar)
- 1 tablespoon ground pepper
- Cilantro for garnish
- Pinch of salt, to taste
- 7 cups water
Instructions
Here’s how you can make this comforting Cambodian Meatball Soup just like I learned from my big sister:
In a small bowl, mix the ground pork with sugar, fish sauce, and soy sauce. This blend of seasonings is key to creating that authentic Cambodian flavor.
Slice the green onions into 1/8-inch thick rounds and knead them into the seasoned ground pork. This adds a burst of freshness to the meatballs.
Peel the winter melon, then slice it into 1 1/2-inch lengths and quarter each piece. The melon adds a subtle sweetness and helps balance the soup’s flavors.
Bring 7 cups of water to a rolling boil in a large pot.
Form the seasoned pork mixture into small meatballs, about 1 tablespoon each. Gently drop them into the boiling water.
Add the winter melon pieces to the pot. Let everything simmer for about 25 minutes, or until the meatballs are cooked through and the melon is tender.
Serve your delicious Cambodian Meatball Soup hot with side steamed rice for a comforting, homey meal.
This recipe brings together the simple, yet satisfying flavors that remind me of my sister’s kitchen. Enjoy a taste of Cambodia in every spoonful!
- Prep Time: 15
- Cook Time: 25