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Cambodian kuy teav with pork, shrimp, rice noodles, bean sprouts, herbs, and clear broth.

Cambodian Kuy Teav

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Cambodian rice noodle soup with clear pork broth, tender pork, shrimp, bean sprouts, herbs, lime, and fried garlic.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 bowls
Course: Main Course
Cuisine: Cambodian
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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

Equipment

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

Method
 

Make the Broth:
  1. 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.
  2. 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.
  3. Strain the broth and season with fish sauce, sugar, and salt. Keep hot without boiling hard.
Prepare the Bowls:
  1. 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.
  2. Divide noodles among bowls. Add sliced pork, shrimp, bean sprouts, scallions, cilantro, and fried garlic. Ladle over hot broth and serve with lime.

Nutrition

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

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.