Cambodian Kuy Teav
Cambodian rice noodle soup with clear pork broth, tender pork, shrimp, bean sprouts, herbs, lime, and fried garlic.
Equipment
- Large stockpot
- Fine-mesh strainer
- Medium saucepan
- Six soup bowls
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
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