Cambodian Noodle Soup

Kuy Teav Phnom Penh


Preparation info

  • Serves


    • Difficulty


Appears in

We Are La Cocina

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.


  • 3 pounds [1.4 kg] pork neck bones, cut into 1–to 2-inch [2.5– to 5-cm] chunks
  • 1 medium yellow onion, quartered
  • 2 tablespoons vegetable oil
  • 1 pound [455 g] pork shoulder, cut into slices ½ inch [1 cm] thick
  • Salt and freshly ground black pepper
  • ½ pound [230 g] ground pork
  • 4 chiles de árbol, halved lengthwise
  • 4 tablespoons fish sauce
  • 1 dried calamari
  • 1 pickled radish
  • 1 cup [140 g] peeled, diced daikon
  • 1 bunch green onions, roots trimmed, cut into 3-inch [7.5-cm] pieces
  • pounds [680 g] rice noodles
  • 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


    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 skillet and heat 1 tablespoon oil over medium heat. Working in batches, sear the pork shoulder slices on both sides until browned and crispy around the edges, 2 to 3 minutes per side. Season with salt and pepper. Repeat with the remaining slices and set aside.

    Wipe out the skillet and heat the remaining tablespoon oil over medium heat. Brown the ground pork, breaking it up, about 5 minutes. Add 2 of the chiles de árbol and season with 2 tablespoons fish sauce. Stir to combine.

    After 4 hours, the broth should be reduced to three-quarters of its original volume. Remove from the heat and strain the liquid into a separate pot. Discard the bones.

    Return the broth to the heat and add the charred onion, dried calamari, pickled radish, daikon, green onions, and remaining chiles and fish sauce. Bring to a boil and reduce the heat to low. Simmer until flavorful, about 30 minutes.

    Meanwhile, cook the rice noodles according to the package directions. Divide the noodles, sliced pork shoulder, and ground pork evenly among six bowls. Strain the solids from the broth and ladle it over the noodles and pork.

    To assemble the bowls, garnish with cilantro, green onions, red onion, crispy garlic, bean sprouts, sliced chiles, and a dash of black pepper. Pass the lime wedges and chili sauce at the table.

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