Entree: Cambodia – Coastal Cambodia – គុយទាវ ភ្នំពេញ ➤ Kuy teav Phnom Penh (Cambodian clear rice-noodle soup from Phnom Penh with pork, seafood, herbs, and savory broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 hrs

Total 3 hrs 30 min

Ingredients

- 10 cups (2.4 L) water
- 1 lb (454 g) pork neck bones or pork bones for stock
- 1 medium yellow onion, halved and lightly charred
- 4 cloves garlic, smashed
- 2 tbsp (30 ml) vegetable oil (for charring and frying)
- 8 oz (225 g) dried flat rice noodles (kuy teav or rice vermicelli)
- 8 oz (225 g) pork shoulder, thinly sliced
- 6 oz (170 g) medium shrimp, peeled and deveined
- 3 tbsp (45 ml) fish sauce, or to taste
- 1 tbsp (15 g) palm sugar or light brown sugar
- 2 tbsp (30 ml) fried garlic oil (garlic infused oil) or regular vegetable oil if unavailable
- 2 tbsp (30 g) fried shallots (for garnish)
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/4 cup (25 g) scallions, thinly sliced
- 2 cups (150 g) fresh bean sprouts, rinsed
- 4 lime wedges
- 1/2 tsp (1.5 g) ground white or black pepper, plus extra for serving
- Optional: sliced bird’s eye chiles or chili paste, herbs such as sawtooth coriander (if available)

Instructions

1. Rinse the pork bones under cold water. In a large stockpot, add bones and 10 cups (2.4 L) water. Bring to a rapid simmer; simmer 5 minutes and pour off the water to remove impurities. Rinse bones and pot briefly.
2. Return bones to pot with fresh 10 cups (2.4 L) water. Add charred onion, smashed garlic, and bring to a gentle simmer. Skim foam and impurities several times. Simmer uncovered for 2–3 hours on low heat, topping up with hot water if necessary for concentration and clarity.
3. While the broth simmers, prepare the noodles according to package directions: soak or briefly blanch so they are soft but still springy. Divide noodles into 4 serving bowls.
4. Season the broth with fish sauce and palm sugar about 20 minutes before finishing. Taste and adjust to a balanced savory-slightly-sweet profile. Strain the broth through a fine sieve into a clean pot and keep hot.
5. Bring a small pot of water to a rolling boil. Blanch the thinly sliced pork shoulder for 20–30 seconds until just cooked through; remove and set aside. Briefly poach the shrimp in boiling water 1–2 minutes until opaque; drain.
6. To assemble each bowl, place a portion of noodles in the bowl, top with poached pork slices and shrimp. Ladle very hot strained broth over the noodles and proteins to heat everything through.
7. Spoon 1/2 tbsp (7.5 ml) fried garlic oil and sprinkle 1/2 tbsp (7.5 g) fried shallots into each bowl. Top with scallions, cilantro, and a pinch of ground pepper.
8. Serve immediately with bean sprouts, lime wedges, and optional chilies or chili paste on the side so each diner customizes their bowl.