Kuy TeavPork and Rice Noodle Soup
A soothing Cambodian noodle soup built on a clear pork-bone broth, served with tender slices of pork and soft rice noodles. Fresh scallion, coriander, and lime keep the bowl light and aromatic.
Prep
25m
Cook
2h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Broth
- 1.2kgPork Bones
- 3lWater
- 180gOnion (halved)
- 20gGarlic (lightly crushed)
- 8gSalt
- 1gWhite Pepper
- 20mlFermented Fish Sauce
- 10gPalm Sugar
Noodles
- 500gRice Noodles
- 400gPork Loin (thinly sliced)
Serving
- 200gBean Sprouts
- 60gScallion (finely chopped)
- 15gFresh Coriander
- 2pcsLime (cut into wedges)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the pork bones in a large pot with the water and bring to a boil at 100°C (212°F). Skim off any foam that rises.
- 02
Add the onion and garlic, lower the heat, and simmer gently at about 95°C (203°F) until the broth is full-flavored, about 90 minutes.
- 03
Season the broth with salt, white pepper, fermented fish sauce, and palm sugar. Strain if you want a clearer soup, then keep it hot.
- 04
Soften the rice noodles in hot water until tender, then drain.
- 05
Poach the pork loin in the hot broth until it reaches 63°C (145°F), then hold it at that temperature for 3 minutes before serving.
- 06
Divide the noodles among bowls and top with the pork. Ladle over the hot broth, then add the bean sprouts, scallion, and fresh coriander.
- 07
Serve with limes on the side for squeezing over the soup.
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