Kuy Teav is a traditional Cambodian noodle soup that delights the senses with its rich flavors and aromatic broth. Thin rice noodles swim gracefully in a savory pork bone broth. Garnished with pork meatballs, bean sprouts, chopped scallions, cilantro and a squeeze of lime, each spoonful offers a tantalizing taste of Cambodian culinary culture.

Servings: 4

Prep time: 15 minutes

Cook time: 45 minutes

10 cups Chicken broth
1 lb. Rice noodles Preferably flat noodles
1 lb. Pork spareribs Seeded and Sliced Thin
2-3 cloves Garlic Minced
2-3 Shallots Thinly sliced
1 Carrot Cut into half inch rings
1 Small radish Cut into half inch cubes
1 tablespoon Vegetable oil
2 tablespoons Fish sauce
1 tablespoon Soy sauce
1 tablespoon Oyster sauce
1 tablespoon Sugar
Salt and pepper to taste
Garnishes Pork meatballs, bean sprouts, chopped scallions, cilantro, lime wedges, sliced chilies, hoisin sauce, sriracha sauce

Preparation & Tips

  1. Prepare the Noodles: Cook the rice noodles according to the package instructions. Once cooked, drain and set aside.

  2. Prepare the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, sliced shallots, carrot rings and radish cubes and sauté until fragrant, about 1-2 minutes.

  3. Add Broth and Seasonings: Pour in the chicken broth and bring it to a simmer. Add fish sauce, soy sauce, oyster sauce, and sugar. Stir well to combine.

  4. Cook the meat: Add the par-boiled pork spareribs. Simmer the broth on medium-low until the meat is tender, about 45 minutes. Taste and adjust the seasoning with salt and pepper if needed.

  5. Assemble the Soup: Divide the cooked noodles into serving bowls. Ladle the hot broth and meat over the noodles.

  6. Garnish and Serve: Serve the Kuy Teav hot, garnished with bean sprouts, chopped green onions, cilantro, lime wedges, sliced chilies, and any additional sauces like hoisin and sriracha on the side for people to customize their bowls according to their taste.

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