Breakfast
Kuy Teav
Ingredients
- - 1 kg (2.2 lb) pork bones
- - 300 g (10.5 oz) pork loin, thinly sliced
- - 50 g (1.8 oz) dried squid (optional, for depth)
- - 2 shallots, halved and charred
- - 3 garlic cloves, charred
- - 1 tbsp (15 g) rock sugar
- - 2 tbsp (30 ml) fish sauce
- - 400 g (14 oz) dried rice vermicelli noodles
- - 150 g (2 cups) bean sprouts
- - 2 spring onions, sliced
- - 1 small bunch fresh cilantro, chopped
- - 2 tbsp (20 g) fried garlic in oil
- - 1 lime, cut into wedges
- - Fresh chilies, sliced, to serve
Method
- Blanch the pork bones in boiling water for 5 minutes, then drain and rinse to remove scum.
- Return the bones to a clean pot with 3 litres (12.5 cups) fresh water, dried squid, charred shallots and garlic. Bring to a boil, then simmer gently for 2–3 hours, skimming occasionally.
- Season the broth with rock sugar and fish sauce; strain and keep warm.
- Bring a separate pot of water to a boil and blanch the pork loin slices for 2 minutes until just cooked; set aside.
- Soak the rice vermicelli in warm water for 10 minutes, then blanch briefly in boiling water until soft; divide among serving bowls.
- Top the noodles with sliced pork, bean sprouts, spring onion and cilantro. Ladle over the hot broth.
- Finish with fried garlic and serve with lime wedges and sliced chilies on the side.
Introduction: Kuy Teav reflects Cambodia's long culinary exchange with southern China and Vietnam, its name derived from the Teochew word for rice noodles.
Cultural Background: Kuy Teav reflects Cambodia's long culinary exchange with southern China and Vietnam, its name derived from the Teochew word for rice noodles. A clear pork-and-dried-squid broth is simmered for hours, then ladled over rice vermicelli with slices of pork, offal and bean sprouts. It is eaten at any hour but is especially prized as a warming breakfast, sold from roadside stalls with a tray of fresh herbs and condiments so each diner can season their own bowl.
Tips: Charring the shallots and garlic before simmering deepens the broth's flavour without clouding it. Skim the broth regularly in the first 30 minutes for the clearest result.
Variations: Kuy Teav Sach Ko uses beef and beef broth instead of pork. A dry version, Kuy Teav Khor, is served with the sauce on the side rather than in broth. Use a mushroom-and-kombu broth with fried tofu in place of pork and omit the dried squid.
Storage: Store broth and noodles separately in airtight containers in the refrigerator for up to 3 days; broth freezes well for up to 2 months.
Reheating: Bring broth back to a simmer on the stovetop; freshly blanch noodles rather than microwaving them to avoid clumping.
Nutrition: Per serving (approx.): 410 kcal, 24 g protein, 8 g fat, 58 g carbohydrate, 2 g fibre, 1120 mg sodium.
FAQs:
Q: Is dried squid essential?
A: It adds a traditional savoury depth but can be omitted for a simpler, still-authentic broth.
Q: Can I make the broth ahead?
A: Yes — the broth improves overnight in the refrigerator and can be made up to 2 days in advance.