Kuy teav
Rice noodle soup with pork broth, Phnom Penh’s breakfast. It’s served with meat, fried garlic, bean sprouts, herbs and lime, and everyone seasons their own.
Ingredients
- 1 kg pork bones
- 300 g pork loin
- 1 onion and 1 piece of daikon radish
- 2 tablespoons of fish sauce and 1 of sugar
- 400 g thin rice noodles
- 200 g prawns (optional)
- Fried garlic, bean sprouts, spring onion, coriander, lime and chilli
How to make it at home
- Blanch the bones, rinse them and simmer with the onion and daikon in 3 litres of water for 2 hours.
- Cook the pork loin in the broth for the last 30 minutes and slice it thinly.
- Season the broth with the fish sauce and sugar.
- Blanch the noodles and prawns.
- Serve the noodles with the meat and prawns, pour over the boiling broth and add the toppings.
The trick: Garlic fried in oil on top is essential.