Kuy Teav Phnom Penh Recipe

Introduction to Kuy Teav Phnom Penh

Kuy Teav Phnom Penh is a quintessential Cambodian dish, beloved for its rich flavors and satisfying texture. It is a versatile noodle soup that has become a staple in Cambodian cuisine, lauded for its comforting and aromatic broth. Originating from Phnom Penh, the bustling capital city of Cambodia, this soup embodies a fusion of culinary influences, including the spicy and sweet profiles typical of Southeast Asian fare.

Traditionally served as breakfast, Kuy Teav Phnom Penh is made with rice noodles, which are delicately cooked in a fragrant broth comprised of pork bones, special spices, and seasoned with herbs such as coriander and green onions. The dish offers a delightful combination of savory, sweet, and tangy flavors, making it a perfect introduction for those new to Cambodian cuisine.

Ingredients for Kuy Teav Phnom Penh

• Rice noodles - 500g
• Pork bones - 1kg
• Ground pork - 250g
• Shrimp - 200g, peeled and deveined
• Pork liver - 150g, sliced thinly
• Garlic - 4 cloves, minced
• Shallots - 2, sliced
• Bean sprouts - 200g
• Coriander - Fresh, for garnish
• Green onions - Chopped, for garnish
• Lime - Cut into wedges
• Fish sauce - 3 tablespoons
• Soy sauce - 2 tablespoons
• Sugar - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Dried shrimp - 50g (optional)

Preparation Steps

Making the Broth

1. Begin by rinsing the pork bones under cold water to remove impurities.
2. In a large pot, bring water to a boil, then add the pork bones. Allow them to boil for a few minutes until you see scum rise to the surface. Discard the water, rinse the bones again, and set aside.
3. In a clean pot, add the rinsed pork bones and fill with fresh water. Bring this to a gentle simmer and let it cook for 2-3 hours to extract the rich flavors.
4. While the broth is simmering, add the shallots, and garlic to enhance the aroma of the broth. Season with salt and black pepper.
5. Once the broth is rich and flavorful, strain it to separate the bones and aromatics, leaving only the clear broth.
6. Season the broth with fish sauce, soy sauce, and sugar to taste. Keep warm until ready to serve.

Preparing the Noodles and Toppings

1. Soak the rice noodles in warm water for about 30 minutes until softened.
2. In another pot, bring water to a boil and quickly blanch the rice noodles. Drain and divide into serving bowls.
3. In a frying pan over medium heat, sauté the ground pork with a little oil until cooked through, seasoned with fish sauce and black pepper.
4. In the same pan, cook the shrimp until pink and opaque, set aside.
5. Thinly slice and blanch the pork liver in boiling water for about a minute and set aside.

Assembling Kuy Teav Phnom Penh

1. In each serving bowl with rice noodles, ladle the hot broth over the top, ensuring it covers the noodles entirely.
2. Add the cooked ground pork, shrimp, and pork liver to each bowl.
3. Garnish generously with bean sprouts, fresh coriander, and green onions.
4. Serve with lime wedges on the side for an extra burst of freshness.

Enjoying Kuy Teav Phnom Penh

Kuy Teav Phnom Penh is best enjoyed with a side of crushed dried shrimp and a small dish of fish sauce mixed with fresh chili. As you savor the dish, squeeze the lime over the top to cut through the richness of the broth, enhancing the myriad of flavors. For a perfect balance, pair this hearty soup with a glass of iced tea or your favorite refreshing beverage.

The beauty of Kuy Teav Phnom Penh lies in its versatility. Feel free to add more or less of any ingredient to personalize your experience. Whether enjoyed alone or shared with family and friends, Kuy Teav Phnom Penh provides a delightful taste of Cambodian culture right at your table.