Entree: Cambodia – Coastal Cambodia – គុយទាវ ➤ kuy teav (Cambodian clear rice noodle soup with a pork-based broth and fresh seafood, herbs, and lime)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 5 min

Ingredients

- 8 oz (225 g) dried thin flat rice noodles (kuy teav-style)
- 2 lb (900 g) pork neck bones or pork spareribs for broth
- 10 cups (2.4 L) cold water
- 1 medium yellow onion, halved and charred over an open flame or under a broiler
- 4 cloves garlic, smashed and charred
- 1 piece galangal or ginger, 1.5 in (40 g), smashed (optional but traditional)
- 2 tbsp (30 ml) vegetable oil
- 12 medium shrimp, peeled and deveined, approx. 1 lb (454 g)
- 8 oz (225 g) firm white fish fillet (such as tilapia or snapper), thinly sliced
- 4 oz (115 g) squid, cleaned and sliced (optional)
- 2 tbsp (30 ml) fish sauce, plus more to taste
- 1 tbsp (15 ml) palm sugar or light brown sugar
- 1 tsp (5 g) kosher salt, adjust as needed
- 4 cups (120 g) bean sprouts, rinsed
- 1 cup (25 g) fresh cilantro leaves, roughly chopped
- 1/2 cup (30 g) thinly sliced scallions (green onions)
- 2 limes, cut into wedges
- 2 tbsp (14 g) fried shallots or garlic for garnish
- 2–3 tbsp (30–45 ml) chili paste or Vietnamese chili oil, to serve (optional)

Instructions

1. Char the onion and smashed garlic by placing them directly on a hot grill, skillet, or under a broiler until blackened on the cut side, about 5–7 minutes; set aside.
2. In a large stockpot, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the pork neck bones and sear briefly to render some fat, about 4–5 minutes. Add the charred onion, garlic, and galangal/ginger, then pour in 10 cups (2.4 L) cold water.
3. Bring to a boil, reduce to a gentle simmer, and skim any scum from the surface. Simmer, partially covered, for 1.5–2 hours to develop a clear, flavorful broth.
4. Strain the broth through a fine sieve into a clean pot, discarding solids. Return the clear broth to the stove and season with 2 tbsp (30 ml) fish sauce, 1 tbsp (15 ml) sugar, and 1 tsp (5 g) salt. Keep hot but do not boil aggressively.
5. Prepare the rice noodles according to package instructions (usually soak or briefly blanch in boiling water until tender). Drain and set aside.
6. A few minutes before serving, bring the broth to a gentle simmer and cook the shrimp, fish slices, and squid briefly until just cooked through, about 1–2 minutes for shrimp and fish; remove with a slotted spoon and keep warm in the broth.
7. To assemble, divide the cooked rice noodles among 4 bowls. Top each with a portion of bean sprouts, cooked seafood, a handful of cilantro and scallions, and a sprinkle of fried shallots.
8. Ladle the very hot broth over the bowls to warm ingredients and infuse flavors. Serve immediately with lime wedges and chili paste or fish sauce on the side so diners can season to taste.