Kuy Teav a pork and seafood noodle soup is flavorful and very common in Cambodia, each family having their own special recipe for it. It is also found in many street stalls as well as restaurants. The broth is typically made from pork bones with dried shrimp or squid, and is mild. The types of meats and seafood used is typically based on what is available but could include pork belly, minced beef or pork, even duck or offal. The combinations are endless.
It is believed to have originated from Chinese immigrants living in Cambodia. Cambodians proudly claim this unique soup as their own, and for good reason, it is simply delicious how the flavors all come together in the end. The dish is often consumed for breakfast and most street vendors will be sold out by noon, but you can be enjoy it for any meal of the day.
The Khmer name Kuy Teav stems from the Chinese meaning cut rice noodle. The noodle is made from the long grain rice flour vs the glutinous rice rice flour. Are you wondering how to say it? It is pronounced Koo-e Teev
Kuy Teav is also served with condiments to be added to your liking. In Cambodia it will certainly include lime, Kampot pepper, and garlic. Additionally it is served with an array of herbs like cilantro, basil or other types of greens. Bean sprouts and hard boiled eggs are also a lovely addition. For heat add some chilies or a chili paste for a perfect balance of flavors.
This dish can be served hot with a broth, or it is loved cool and dry on a very hot day. This dish is a big reason why we added Cambodia to our travel itinerary. We fell in love with it and I am sure you will too!
Kuy Teav (Pork and Seafood Noodle Soup)
An amazing array of Cambodian flavors. You will love this soup!
- 2-3 lbs. pork soup bones or neck bones
- 1 tablespoon dried shrimp
- 1 tablespoon fish sauce
- Salt and white pepper to taste
- Soup ingredients:
- 3 hard boiled eggs
- 1 lb. Rice noodles
- 1 lb. Ground pork
- 1 tablespoon rice wine
- 2 teaspoons soy sauce
- 2 teaspoons honey
- 1 teaspoon sesame oil
- 1 lb. Raw shrimp peeled and de-veined
- Garnish ingredients
- 1 handful bean sprouts
- 1 handful cilantro chopped
- 4 green onions chopped
- 1 tablespoon fish sauce
- 1 tablespoons hot chili sauce sirachi etc
- 1 lime sliced into wedges
- in a stockpot, boil the pork bones for 5 minutes, drain and rinse the bones and stockpot.
- Place the pork bones on a baking sheet and broil in the oven until darkened and crispy, about 8-10 minutes.
- Return the bones to the stockpot and fill with enough water to cover the bones by at least 1"
- Add the dried shrimp to the pot
- Simmer on low for 2-3 hours until the meat falls off the bones. Be sure to skim any foam from the surface of the broth, replenish water as necessary, to maintain the level.
- While the broth is cooking hard-boil a few eggs and set aside
- Remove the bones from the broth, let cool for 5 minutes, then pull the meat from the bones and set aside. Discard the bones.
- Add the fish sauce to the broth then season with salt and pepper to taste. Simmer on low while you prepare the rest of the dish.
- Bring a separate pot of water to a boil, cook the noodles, rice noodles only take about 30 seconds to cook, drain and rinse with cool water.
- In a skillet over medium high heat add in the ground pork, break it into chunks, then add in the wine, soy sauce and honey. Cook until the pork is cooked and the liquid evaporates, about 7 minutes.
- Add in the pork bone meat and sesame oil, stir together then set aside.
- Bring the broth to a boil. Place the shrimp in a strainer and dip it into simmering broth.
- Cook until pink, ten set aside.
- Distribute the noodles into four bowls, add in the shrimp, pork and garnishes into each bowl. Ladle the broth into each bowl, serve with additional garnishes on the side.
- Dig in, it's awesome!