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Kuy Teav

Name: Kuy Teav
Total time: 90 min
Yield: Serves 4
Cuisine: Cambodia
Ingredients: 300g Flat Rice Noodles; 400g Pork spare ribs; 150g Ground Pork; 8 Shrimp; 1 bag Bean sprouts; 3 Green Onion; 2 tbsp Fried Garlic; 2 tsp Chicken Bouillon; 2 tbsp Fish sauce; 1 tsp Sugar; 1 Lime; A pinch Black Pepper

Noodles

⏱ 90 min

👥 Serves 4

Difficulty ⭐⭐

Rice noodles in clear pork broth topped with pork, shrimp, and fried garlic — Cambodia's morning noodles.

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📖 The Story Behind This Dish

Kuy teav is a rice noodle dish brought by Chinese immigrants and eaten as a breakfast staple at eateries all over Cambodia. A clear broth made by simmering pork bones for hours is topped with flat rice noodles, ground pork, sliced meat, shrimp, and more, finished with the aroma of fried garlic. The Cambodian way is to adjust it to taste with the lime, chili, and sugar on the table.

🌆 Where it's eaten: At a morning eatery in Phnom Penh, the owner deftly blanches noodles behind the steam rising from a big pot as customers squeeze lime and sip the broth.

🥕 Ingredients (serves 4)

Flat Rice Noodles 300g
Pork spare ribs 400g
Ground Pork 150g
Shrimp 8
Bean sprouts 1 bag
Green Onion 3
Fried Garlic 2 tbsp
Chicken Bouillon 2 tsp
Fish sauce 2 tbsp
Sugar 1 tsp
Lime 1
Black Pepper A pinch

👩‍🍳 Instructions

Parboil the pork spareribs, then simmer in 1.5L water on low for 1 hour.
Season with chicken stock powder, fish sauce, and sugar.
Cook the ground pork in a little broth at a time, breaking it up, and briefly poach the shrimp.
Blanch the rice noodles and bean sprouts and place in bowls.
Top with the ground pork, shrimp, and sparerib meat and pour over the hot broth.
Sprinkle with green onion, fried garlic, and pepper and serve with lime.

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