Cambodian Noodle Soup

Name: Cambodian Noodle Soup (Kuy Teav Phnom Penh )
Yield: Serves 6
Cuisine: Cambodian
Ingredients: Cilantro leaves and tender stems, sliced green onions, thin slices of red onion, crispy garlic, bean sprouts, sliced chiles de árbol, black pepper, lime wedges, sambal oelek (chili-garlic paste), for garnish; 2 tablespoons vegetable oil; 1 medium yellow onion, quartered; Salt and freshly ground black pepper; 1 pound [455 g] pork shoulder, cut into slices ½ inch [1 cm] thick; ½ pound [230 g] ground pork; 4 tablespoons fish sauce; 4 chiles de árbol, halved lengthwise; 1 bunch green onions, roots trimmed, cut into 3-inch [7.5-cm] pieces; 1 cup [140 g] peeled, diced daikon; 1½ pounds [680 g] rice noodles; 3 pounds [1.4 kg] pork neck bones, cut into 1–to 2-inch [2.5– to 5-cm] chunks

Kuy Teav Phnom Penh

Preparation info

Serves
6

Difficulty
Easy

Appears in

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

About

It seems like there’s no one representing Cambodian food in America. I want people to experience Cambodian food, and I hope because of that they will want to learn more about the country. Ask questions. It’s also a way for new Cambodian generations to come together.

Ingredients

3 pounds [1.4 kg] pork neck bones, cut into 1–to 2-inch [2.5– to 5-cm] chunks
1 medium yellow onion, quarter

Asia
Cambodia
South East Asia
Soup

Method

In a large stock pot, add the bones and cover with water. Set the pot over high heat and bring to a boil. Turn the heat down and simmer for 4 hours, skimming the surface of the broth occasionally. Do not let it boil again. In the final hour of cooking, slightly char the onion by browning it in a skillet over medium heat, 2 to 3 minutes. Remove from the heat and set aside.

Wipe out the s