📝 About This Recipe
Kuy Teav is Cambodia’s quintessential breakfast soup, a fragrant and comforting noodle bowl that defines the vibrant street food culture of Phnom Penh. This recipe features a crystal-clear, slow-simmered pork bone broth infused with charred aromatics and dried squid for a profound depth of umami. Topped with silky rice noodles, savory minced pork, and crunchy garlic oil, it is a harmonious balance of textures and clean, restorative flavors.
🥗 Ingredients
The Golden Broth
- 2 kg Pork leg bones or neck bones (rinsed thoroughly)
- 1 large Daikon radish (peeled and cut into large chunks)
- 1 large Yellow onion (halved and charred)
- 2 small pieces Dried squid (toasted for depth of flavor)
- 2 tablespoons Rock sugar (provides a mellow sweetness)
- 3 tablespoons Fish sauce (high quality)
Protein and Noodles
- 500 g Thin rice stick noodles (Kuy Teav) (dry or fresh)
- 300 g Ground pork (sautéed with a little garlic)
- 200 g Pork loin or shoulder (boiled in the broth then thinly sliced)
- 12 large Shrimp (peeled and deveined)
The Aromatics and Garnishes
- 1/2 cup Garlic (minced and fried until golden in oil)
- 2 cups Bean sprouts (fresh and crunchy)
- 1 bunch Green onions and Cilantro (finely chopped)
- 1 handful Sawtooth herb or Thai Basil (for aromatic topping)
- 2 pieces Lime (cut into wedges)
- 1 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Blanch the pork bones: Place bones in a large pot, cover with water, and boil vigorously for 10 minutes. Drain and rinse the bones thoroughly under cold water to remove all impurities; this ensures a clear broth.
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2
Start the main broth: In a clean pot, add the blanched bones and 5 liters of water. Bring to a gentle simmer.
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3
Add aromatics: Add the charred onion, daikon chunks, toasted dried squid, and rock sugar. Keep the heat low; never let the broth reach a rolling boil to prevent cloudiness.
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4
Simmer: Let the broth cook for at least 2.5 to 3 hours, skimming any foam or fat that rises to the surface regularly.
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5
Prepare the sliced pork: About 45 minutes before the broth is done, add the whole pork loin piece to the simmering broth. Once cooked through (about 20-25 mins), remove it, let it cool, and slice into paper-thin rounds.
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6
Season the broth: Remove the bones and vegetables. Stir in the fish sauce and salt to taste. The broth should be savory with a hint of sweetness.
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7
Prepare the garlic oil: Fry the minced garlic in 1/4 cup of oil over medium-low heat until just golden. Remove immediately as it continues to cook in the hot oil.
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8
Cook the ground pork: In a small skillet, sauté the ground pork with a teaspoon of the garlic oil and a splash of fish sauce until fully cooked and crumbly.
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9
Cook the shrimp and noodles: Quickly poach the shrimp in the simmering broth until pink (about 2 minutes) and set aside. Prepare the rice noodles according to package instructions (usually a quick 10-second blanch in boiling water).
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10
Assemble: Place a portion of noodles in a deep bowl. Top with sliced pork, ground pork, and two shrimp.
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11
Finish and serve: Ladle the piping hot broth over the noodles. Garnish generously with fried garlic oil, green onions, cilantro, and a heavy dusting of black pepper.
💡 Chef's Tips
For the clearest broth possible, never stir the pot while simmering and keep the lid slightly ajar. If using dry noodles, soak them in lukewarm water for 30 minutes before blanching to ensure the perfect 'al dente' texture. The dried squid is the 'secret ingredient'—don't skip it, as it provides the authentic seaside umami flavor. Always slice your pork across the grain and as thin as possible for the most tender mouthfeel. Adjust the final seasoning of your individual bowl with lime and chili to your personal preference.
🍽️ Serving Suggestions
Serve with a side dish of fresh bean sprouts, lime wedges, and bird's eye chilies. Pair with a glass of iced Cambodian coffee with condensed milk. Offer a small dish of hoisin sauce and Sriracha for dipping the meat. A side of 'Chakoi' (fried breadsticks) is perfect for dipping into the savory broth. Enjoy as a traditional breakfast or a light, restorative dinner.