A fragrant noodle soup with a clear broth made from simmered bones, served with rice noodles, bean sprouts, herbs, and choice of protein.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep noodle bowl
Garnishes: fried shallots, fresh herbs, lime wedge
Accompaniments: hoisin sauce, chili sauce
Instructions
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1
Simmer beef bones with garlic in 2L water for 3 hours. Skim regularly for a clear broth.
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2
Season broth with fish sauce and sugar. Strain and keep hot.
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3
Cook rice noodles according to package directions. Drain and divide among bowls.
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4
Top noodles with raw beef slices. Ladle hot broth over to cook the beef.
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5
Garnish with bean sprouts, cilantro, green onions, fried shallots, and lime wedges.
Did You Know?
Kuy teav is Cambodia's answer to pho, with each region having its own distinct version.
Chef's Notes
Equipment Tips
- large stockpot
- strainer
- noodle bowls
Garnishing
fried shallots, fresh herbs, lime wedge
Accompaniments
hoisin sauce, chili sauce
The Story Behind Kuy Teav
Kuy teav is one of Cambodia's most popular breakfast foods, with roots in both Khmer and Chinese-Cambodian culinary traditions. The dish reflects centuries of cultural exchange in Southeast Asia's port cities.
The clear broth distinguishes Cambodian noodle soup from its neighbors, with careful skimming and long simmering prized by cooks. Each family and region has its own recipe.
Phnom Penh-style kuy teav is the most famous variant, known for its slightly sweet broth and generous toppings.
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