Kuy Teav
Kuy teav is the noodle soup that starts the day for many Cambodians, considered a legacy of the Teochew Chinese community established in Cambodia for centuries. The name comes from a Teochew word simply meaning "noodles," and the dish has gradually adapted to local tastes and ingredients. Every region and every cook has their own version: some prefer a clear broth, others a thicker one, with tamarind or dried shrimp. In the markets of Phnom Penh, kuy teav stalls open before sunrise, and customers personalize their bowl with fish sauce, ground chili or lime, turning a simple dish into a unique culinary experience every time.
Thin rice noodles
Fine, slightly springy rice noodles give the soup its characteristic texture.
Pork bone broth
The broth comes from long-simmered pork bones.
Assorted meat and offal
Thin slices of pork, shrimp and liver complete the bowl.
Fresh garnish
Cabbage, bean sprouts and fresh herbs are added at serving.
Ingredients 4 servings
- 300g thin rice noodles
- 1kg pork bones
- 300g pork, thinly sliced
- 150g peeled shrimp
- 100g pork liver, sliced
- 100g bean sprouts
- 2 tbsp fish sauce
- 3 cloves fried crispy garlic
- Spring onion and cilantro, chopped, for garnish
How to make it
- 1Blanch the pork bones quickly in boiling water, then rinse to remove impurities.
- 2Place the bones in a large pot with fresh cold water and simmer over low heat for 2-3 hours, skimming off the foam that rises to the surface.
- 3Strain the broth and season with fish sauce and a little salt, then keep it warm.
- 4Soak the rice noodles in hot water for a few minutes, until they become pliable, then drain.
- 5Quickly blanch the sliced pork, shrimp and liver in the boiling broth for a few seconds, then remove.
- 6Divide the noodles among bowls, top with the meat, shrimp and liver, then pour the hot broth over them.
- 7Garnish the bowl with bean sprouts, spring onion, cilantro and crispy fried garlic before serving immediately.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
