Kuy Teav (គុយទាវ (kuy teav))
Overview
Kuy teav is Cambodia's favourite breakfast noodle soup. Thin rice noodles are served in a clear, light broth made from pork bones, dried squid and a little sugar. The bowl is topped with sliced pork, minced pork, prawns, fish balls or pork offal, and finished with fried garlic oil, spring onion and coriander. At the table diners add bean sprouts, lime, chilli, sugar and fish sauce to taste. Each bowl is often finished with fried garlic, bean sprouts, herbs and lime, and diners add chilli, sugar and fish sauce to taste.
History
The soup was introduced by Teochew Chinese communities and has been eaten in Cambodia for generations. Phnom Penh's version, kuy teav Phnom Penh, is the best known and inspired the Vietnamese hủ tiếu Nam Vang. Street stalls and small shops serve it from early morning, often until the broth runs out. Many people in Cambodia eat it for breakfast at stalls and markets.
Main ingredients
Rice noodles, pork bone broth, sliced pork, shrimp, bean sprouts, fried garlic. The soup is built on pork bone and dried squid broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Pork soups · Fish and seafood soups · Noodle soups · More soups from Cambodia
Recipe outline serves 4 · ~140 min
Ingredients
- 400 g thin rice noodles
- 2 l pork bone and dried squid broth
- 200 g pork loin, sliced, 100 g minced pork
- 8 prawns
- bean sprouts, lime, chilli
- fried garlic oil, spring onion, coriander
Allergens: Contains: Crustaceans, Fish, Molluscs. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Season the broth with salt, sugar and fish sauce.
- Poach the pork, minced pork and prawns in the broth.
- Blanch the noodles and put them in bowls.
- Add the toppings, pour over the broth and finish with garlic oil and herbs.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
