Cambodian Kuy Teav

Kuy teav is a widely loved Cambodian breakfast noodle soup, built around a clear savory broth and fresh garnishes.

This home version simmers pork bones gently, then adds rice noodles, tender pork, shrimp, crisp sprouts, herbs, and fried garlic.

A bare simmer and regular skimming keep the broth clean-tasting and clear.

Serving Suggestions

Serve immediately with lime wedges, extra fish sauce, chile sauce, and more bean sprouts at the table.

Recipe Notes

Prepare the broth a day ahead and chill it quickly; keep noodles and garnishes separate until serving.

Cambodian Kuy Teav

Cambodian rice noodle soup with clear pork broth, tender pork, shrimp, bean sprouts, herbs, lime, and fried garlic.

Servings 6 bowls

Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

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Equipment

• Large stockpot
• Fine-mesh strainer
• Medium saucepan
• Six soup bowls

Ingredients

 

US CustomaryMetric

 

1x2x3x

Broth and Toppings

• 2 lb pork neck bones rinsed
• 10 cups water
• 1 lb boneless pork shoulder
• 1 large yellow onion halved
• 4 cloves garlic smashed
• 1 tbsp fish sauce
• 1 tbsp palm or brown sugar
• 1 1/2 tsp fine salt
• 8 oz medium shrimp peeled and deveined

Noodles and Garnishes

• 12 oz dried flat rice noodles
• 4 cups bean sprouts
• 6 whole scallions thinly sliced
• 1 cup cilantro leaves loosely packed
• 1/4 cup fried garlic
• 2 whole limes cut into wedges

Instructions

 

Make the Broth:

• Cover the bones with water, bring to a boil for 5 minutes, drain, rinse, and clean the pot. Return the bones with 10 cups fresh water, onion, and garlic.
• Simmer very gently for 2 hours, skimming as needed. Add the pork shoulder for the final 60 to 75 minutes, until tender. Remove the meat, cool slightly, and slice irregularly.
• Strain the broth and season with fish sauce, sugar, and salt. Keep hot without boiling hard.

Prepare the Bowls:

• Soak or cook the rice noodles according to package directions, then drain. Poach the shrimp in the hot broth for 2 to 3 minutes until just opaque.
• Divide noodles among bowls. Add sliced pork, shrimp, bean sprouts, scallions, cilantro, and fried garlic. Ladle over hot broth and serve with lime.

Notes

• Keep the stock at a bare simmer for a clear broth.
• Store broth and garnishes separately for up to three days; reheat broth to a full simmer before serving.

Nutrition

Calories: 470kcalCarbohydrates: 58gProtein: 34gFat: 12gSaturated Fat: 4gCholesterol: 135mgSodium: 940mgFiber: 3gSugar: 7g

Calories: 470kcal

Course: Main Course

Cuisine: Cambodian

Keyword: Cambodian Noodle Soup, Kuy Teav, Rice Noodle Soup