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Kuy teav
Pork bone rice noodle soup
Kuy teav (គុយទាវ): Phnom Penh pork-bone rice noodle soup
Kuy teav is what Phnom Penh eats for breakfast: before 8 am the city's street stalls and markets are busy with people bent over bowls of it. It is a pork soup: a clear, slightly sweet broth simmered from pork bones with dried squid or shrimp and charred onion is poured over rice noodles, sliced pork, minced pork and prawns, and everyone finishes their bowl with lime, chilli, bean sprouts and fried garlic. Chef's tip: never boil the broth hard; keep it barely trembling so it stays crystal clear.
- Total time
- 180 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the broth
- 3 ⅓ lb pork bones (neck or ribs)
- 14 ½ cups water
- 1 onionhalved, charred in a dry pan
- 10 ½ oz daikon (mooli)thickly sliced
- 1 oz dried shrimp or dried squidrinsed
- ⅔ oz rock sugar or sugar
- 3 tbsp fish sauce
- 1 tsp salt
For the bowls
- 10 ½ oz pork loin or tenderloin
- 7 oz pork mince
- 12 raw prawnspeeled
- 7 oz bean sprouts
To finish
- 6 cloves garlicfinely chopped
- 3 tbsp vegetable oil
- 3 spring onionssliced
- 1 handful fresh coriander and holy basil
- 2 limescut into wedges
- 2 fresh red chilliessliced
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Method
0/6 doneStep 1: Put 3 ⅓ lb pork bones (neck or ribs) in a big pot of cold water, bring to the boil for 5 minutes, then drain and rinse the bones and pot.
15 minStep 2: Return the bones with fresh 14 ½ cups water, 1 onion, 10 ½ oz daikon (mooli), 1 oz dried shrimp or dried squid and ⅔ oz rock sugar or sugar. Bring to the boil, then reduce to a bare simmer and cook uncovered for 2 hours, skimming often. A common mistake is a rolling boil; it clouds the broth.
120 minStep 3: Add 10 ½ oz pork loin or tenderloin to the broth for the last 20 minutes until it reaches 145°F in the centre, then lift out, rest for 5 minutes and slice thinly.
20 minStep 4: Strain the broth, season with 3 tbsp fish sauce and 1 tsp salt and keep at a simmer. Stir 7 oz pork mince into a ladle of the broth in a small pan, breaking it up, and simmer for 5 minutes until cooked through (160°F). Cook 12 raw prawns in the simmering broth for 2 minutes until pink and opaque.
8 minStep 5: Fry 6 cloves garlic gently in 3 tbsp vegetable oil for 3 minutes until golden; drain. Soak or cook 14 oz dried flat rice noodles (kuy teav) according to the packet, drain, and divide between bowls with 7 oz bean sprouts.
10 minStep 6: Top with sliced pork, minced pork and prawns, ladle over the boiling broth, and finish with the fried garlic, 3 spring onions and 1 handful fresh coriander and holy basil. Serve 2 limes and 2 fresh red chillies at the table.
3 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 36 g
- Carbs
- 66 g
- Fat
- 15 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kuy teav take?
- About 180 minutes in total: 30 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of rock sugar or sugar?
- Caster sugar, same amount.
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