Kuy Teav

★★★★4.3· 387 ratings

·Serves 4

About this Dish

A clear pork bone broth noodle soup topped with crispy garlic and fresh herbs.

History & Origin

Brought by Teochew Chinese immigrants and adapted with Khmer herbs and seasonings, kuy teav is now a breakfast staple across Cambodia.

IngredientsServes 4

🦴Pork bones (neck or back bones), 1kg

🍜Dried rice noodles (thin, vermicelli-style), 300g

🧄Garlic, 8 cloves (4 minced, 4 sliced for frying)

🧅Shallots, 3 whole (charred) plus 2 thinly sliced

🐷Pork mince or sliced pork loin, 200g

🫚Vegetable oil, 4 tablespoons

🌿Bean sprouts, 1 cup fresh

🌱Spring onions and coriander, 1 small bunch each, roughly chopped

🍋Lime, 2 cut into wedges

🧂Fish sauce, 3 tablespoons, plus extra to taste

Method

Place the pork bones in a large pot, cover with cold water and bring to a boil. Boil hard for 5 minutes then drain and rinse the bones well — this removes impurities and keeps your broth clear.

Char the whole shallots directly over a gas flame or under a grill until blackened on the outside, about 5 minutes. Return the cleaned bones to the pot with 2.5 litres of fresh water, the charred shallots, and 4 whole garlic cloves, then simmer gently uncovered for at least 1.5 hours, skimming any foam that rises.

While the broth simmers, heat vegetable oil in a small pan over medium-low heat and fry the sliced garlic until golden and crispy, about 3–4 minutes. Remove with a slotted spoon onto paper towel and set aside — watch them carefully as they burn quickly.

Season the finished broth with fish sauce and a pinch of sugar, tasting as you go until it is savoury and lightly sweet. Add the pork mince or sliced pork to the simmering broth and cook for 5 minutes until just cooked through.

Soak the dried rice noodles in cold water for 20 minutes, then cook in a separate pot of boiling water for 2–3 minutes until tender. Drain and divide between serving bowls.

Ladle the hot pork broth and meat generously over the noodles in each bowl. Top with fresh bean sprouts, spring onions, coriander, and a big pinch of the crispy fried garlic.

Serve immediately with lime wedges on the side and extra fish sauce for seasoning at the table — a splash of sriracha or chilli also goes beautifully.

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