Entree: Cambodia – Phnom Penh – គុយទាវ ➤ kuy teav (Cambodian clear rice noodle soup with savory pork-and-beef broth topped with sliced meats and fresh herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 4 hrs 5 min

Total 4 hrs 25 min

Ingredients

- 2 lb (900 g) pork neck bones or pork bones
- 1 lb (450 g) beef marrow or knuckle bones
- 12 cups (2.8 L) water
- 1 medium yellow onion, halved and charred (or roasted)
- 4 cloves garlic, smashed
- 2 star anise
- 1 tsp (2 g) whole coriander seeds
- 1 tbsp (15 ml) fish sauce, plus extra for serving
- 1 tbsp (15 ml) palm sugar or light brown sugar
- 1 tsp (6 g) salt, more to taste
- 8 oz (225 g) dried flat rice noodles (kuy teav / bánh phở style)
- 8 oz (225 g) pork loin, thinly sliced (against the grain)
- 8 oz (225 g) beef eye round or flank steak, thinly sliced
- 4 oz (115 g) pork meatballs (optional)
- 2 scallions, thinly sliced
- 1/2 cup (15 g) cilantro leaves, chopped
- 1 cup (120 g) bean sprouts, rinsed
- 1/2 cup (10 g) Thai basil or sweet basil leaves
- 2 limes, cut into wedges
- 3 tbsp (45 ml) fried garlic or shallots for garnish
- 1 tsp (2 g) ground white pepper
- Cambodian chili paste or Sriracha, for serving

Instructions

1. Rinse bones under cold water. In a large stockpot, add pork and beef bones and cover with 12 cups (2.8 L) cold water. Bring to a rolling boil for 8–10 minutes, then drain and rinse bones to remove scum. Clean the pot.
2. Return the blanched bones to the clean pot with 12 cups (2.8 L) fresh water. Add the charred onion, smashed garlic, star anise, and coriander seeds. Bring to a gentle simmer and cook uncovered for 3–4 hours, skimming any scum occasionally, until the broth is clear and flavorful.
3. After simmering, strain the broth through a fine-mesh sieve into a clean pot. Discard solids. Season the broth with fish sauce, palm sugar, and salt; adjust to taste. Keep the broth hot over low heat.
4. Prepare the rice noodles according to package instructions (usually soaking in hot water or briefly boiling) until just tender; drain and divide among 4 bowls.
5. To serve meats warm and thinly sliced: place raw sliced pork and beef on top of the noodles in each bowl. Ladle very hot broth over the noodles and meats to gently cook the thin slices (about 1–2 minutes). Add pork meatballs if using.
6. Top each bowl with scallions, cilantro, bean sprouts, and basil. Sprinkle with fried garlic or shallots and a pinch of ground white pepper. Serve with lime wedges, extra fish sauce, and chili paste so diners can adjust seasoning.
7. Offer additional garnishes at the table: hoisin or palm sugar, fresh chilies, and extra herbs for an authentic Phnom Penh experience.