Entree: Cambodia – Central Culinary Region – គុយទាវ Kuy teav - Rice noodle soup (Rice noodle soup)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 hrs

Total 3 hrs 20 min

Ingredients

- 3 lb (1.4 kg) pork neck bones (for broth)
- 8 cups (1.9 L) water
- 8 oz (225 g) dried flat rice noodles (kuy teav / bánh phở style)
- 8 oz (225 g) pork shoulder, thinly sliced, approx. 8 oz (225 g) after trimming
- 6 oz (170 g) beef brisket or flank, raw (for simmering and slicing)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) palm sugar or light brown sugar
- 4 shallots, halved and charred or roasted, about 3 oz (85 g)
- 4 cloves garlic, smashed and roasted
- 2 star anise
- 1 small cinnamon stick (about 2 inches / 5 cm)
- 1 tbsp (15 ml) vegetable oil (for frying aromatics)
- 1 cup (120 g) bean sprouts, rinsed
- 1/2 cup (15 g) fresh Thai basil leaves
- 1/2 cup (15 g) fresh cilantro leaves
- 3 scallions (green onions), thinly sliced, about 2 oz (55 g)
- 2 limes, cut into wedges
- 2 tbsp (30 g) fried garlic or fried shallots (for garnish)
- Crushed black pepper, to taste
- Sriracha or Cambodian sambal, to taste (optional)

Instructions

1. Rinse the pork neck bones under cold water. In a large stockpot, add bones and 8 cups (1.9 L) cold water. Bring to a rolling boil for 5 minutes, then drain and rinse bones to remove scum. Return bones to the pot with fresh water and bring to a gentle simmer.
2. In a small dry skillet, char the shallots and smashed garlic until slightly blackened, then sauté briefly in 1 tbsp (15 ml) vegetable oil until fragrant. Add the charred shallots and garlic, star anise, and cinnamon stick to the pot. Simmer gently, uncovered, for 2.5–3 hours, skimming any foam occasionally.
3. During the last hour of simmering, add the beef brisket to the pot to cook until tender. Remove the brisket when done, cool slightly, and thinly slice against the grain. Strain the broth through a fine-mesh sieve into a clean pot; discard solids. Season the clear broth with fish sauce and palm sugar, adjusting to a balanced savory-sweet taste.
4. Prepare the flat rice noodles according to package instructions: briefly dunk in boiling water until just tender (usually 30–60 seconds for dried noodles), then drain and set aside.
5. Quickly blanch the thinly sliced pork shoulder in the hot strained broth until cooked through (about 30–60 seconds), or poach briefly in a separate pot of simmering broth. Divide noodles among 4 bowls, top with slices of poached pork and sliced cooked beef brisket.
6. Ladle the hot seasoned broth over the noodles and meats. Top each bowl with bean sprouts, Thai basil, cilantro, scallions, and a generous sprinkle of fried garlic/shallots. Serve with lime wedges, crushed black pepper, and sriracha or sambal on the side for diners to adjust heat and acidity.
7. Encourage diners to squeeze lime and add herbs and condiments to taste; traditionally Kuy Teav is personalized at the table.