Recipe
Kuy Teav (recipe)
Pork bone broth simmered for hours with daikon, onion and carrot, ladled over rice vermicelli with sliced pork and fresh toppings.
This recipe for kuy teav, the Cambodian pork noodle soup, is Chantha Nguon's, published by Tuk Tuk Box.[1] Kuy teav is a rice noodle soup with pork broth and toppings, traditionally eaten for breakfast in Cambodia.[2][3] Diners finish their own bowls at the table with herbs, bean sprouts, lime, chilies and sauces.[2][4]
Ingredients
- 2 lb pork bones, such as ribs or neck bones
- 1 large daikon
- 1 white onion
- 1 carrot
- 0.5 lb pork shoulder or tenderloin
- 1 tsp dried shrimp, or 1 medium dried squid, optional
- 0.5 tsp salt
- 0.5 tsp sugar
- 2 cubes chicken bouillon, optional
- 16 oz flat rice vermicelli noodles
- Other proteins, optional
- 2 heads garlic and neutral oil, for frying
- 1 bunch cilantro
- 1 bunch scallions
- 1 bunch Thai basil and/or mint
- 0.25 lb bean sprouts
- Fish sauce, seasoning sauce or soy sauce, lime wedges, Thai red chilies, chili oil and black pepper, to serve
- About 5 quarts cold water
Method
- Parboil the pork bones briefly, rinse them and clean out the stockpot.
- Return the bones to the pot with the daikon, onion and carrot.
- Add about five quarts of cold water and cover the pot.
- Bring to a gentle boil, uncover, lower the heat and skim the foam.
- Simmer the pork about 20 minutes, then lift it out and slice it thinly.
- Add the dried shrimp or squid and simmer uncovered for two to three hours.
- Remove the solids, strain the broth and season with salt, sugar and bouillon.
- Cook, rinse and drain the noodles, then divide them among deep bowls.
- Add the sliced pork or other proteins, ladle over the hot broth and finish with fried garlic, herbs, bean sprouts and table condiments.