Kuy Teav Recipe – How to Make Cambodian Noodle Soup
WhaAmong Cambodia’s most beloved dishes, Kuy Teav (Khmer: គុយទាវ) holds a special place in the hearts of locals and visitors alike. This flavorful Cambodian noodle soup is often enjoyed as a comforting breakfast, though it’s served throughout the day in markets, noodle shops, and family kitchens.
A steaming bowl of Kuy Teav combines silky rice noodles, aromatic broth, and an array of fresh herbs, bean sprouts, and condiments that allow each person to customize their bowl to taste. More than just food, Kuy Teav represents Cambodia’s balance of simplicity, tradition, and culinary artistry.
What is Kuy Teav?
Kuy Teav is a traditional Cambodian noodle soup made with a clear pork or beef bone broth, served with thin rice noodles and topped with a variety of garnishes. The dish is often compared to Vietnamese Pho or Chinese noodle soups, yet Kuy Teav stands out for its distinct Khmer flavor profile and emphasis on personalization.
Vendors prepare the broth in large simmering pots, and diners season their bowl with condiments such as lime juice, chili paste, fish sauce, sugar, or hoisin sauce, adjusting the flavor to suit their preference. This element of choice makes Kuy Teav both versatile and deeply personal.
Cultural and Culinary Significance
Kuy Teav is often described as Cambodia’s national breakfast. Early mornings in Phnom Penh, Siem Reap, or Kampot reveal countless street stalls ladling steaming noodles into bowls for workers, students, and families on the go.
The dish embodies the Khmer philosophy of balancing salty, sweet, sour, and spicy flavors, while also showcasing local ingredients like fresh herbs, Kampot pepper, and seasonal vegetables. It is also a social dish shared at markets, morning gatherings, and family kitchens.
Key Ingredients in Kuy Teav
To make authentic Kuy Teav at home, focus on a flavorful broth and fresh garnishes:
- Fresh Garnishes – bean sprouts, fresh herbs (cilantro, scallions, Thai basil), fried shallots.
- Rice Noodles (Kuy Teav noodles) – thin, flat noodles, often sold fresh in Cambodian markets.
- Broth Base – pork bones, beef bones, or chicken, simmered slowly with onion, garlic, and dried shrimp.
- Protein Options – minced pork, beef slices, chicken, prawns, or even duck.
- Aromatics – garlic, shallots, ginger, star anise, and Kampot pepper.
- Condiments – fish sauce, soy sauce, sugar, lime juice, hoisin sauce, chili paste.
Step-by-Step Guide: How to Cook Kuy Teav
Ingredients (Serves 4)
- 500 g pork bones (or beef bones/chicken carcass)
- 200 g minced pork or thinly sliced beef
- 400 g fresh rice noodles (Kuy Teav noodles)
- 1 onion, halved
- 4 garlic cloves, crushed
- 1 tbsp dried shrimp (optional, for umami)
- 2 tbsp fish sauce
- 1 tsp sugar
- 1 tsp Kampot black pepper
- Salt, to taste
- Fresh garnishes: bean sprouts, cilantro, scallions, fried shallots, lime wedges, chili paste
Instructions
Step 1: Prepare the Broth
Place pork bones in a pot of boiling water for 5 minutes to remove impurities. Drain and rinse. Refill the pot with 2 liters of fresh water, add bones, onion, garlic, and dried shrimp. Simmer gently for 2–3 hours, skimming occasionally for clarity.
Step 2: Season the Broth
Add fish sauce, sugar, Kampot pepper, and salt. Taste and adjust balance. The broth should be light yet savory, not overpowering.
Step 3: Cook the Noodles
Blanch rice noodles in boiling water until soft, then rinse briefly under cold water to prevent sticking.
Step 4: Prepare the Protein
In a pan, quickly sauté minced pork (or chosen protein) with a touch of fish sauce and pepper. Set aside.
Step 5: Assemble the Bowl
Place noodles into serving bowls. Add cooked protein on top, then ladle in hot broth until noodles are submerged.
Step 6: Garnish and Serve
Add bean sprouts, cilantro, scallions, and fried shallots. Serve with lime wedges, chili paste, and condiments for diners to season individually.
Flavor Profile of Kuy Teav
Kuy Teav is light yet flavorful, defined by its clear broth and delicate balance of sweet and savory notes. Unlike richer soups, it offers a clean base that allows the herbs, lime, and condiments to shine. This adaptability makes each bowl unique, reflecting the diner’s own taste preferences.
Tips for Perfecting Kuy Teav
- Simmer slowly a clear, aromatic broth comes from low, gentle heat.
- Use fresh rice noodles if possible; they provide the right chewy texture.
- Offer condiments on the side to let everyone customize their own bowl.
- Fried garlic or shallots add an extra layer of fragrance and crunch.
Why You Should Try Cooking Kuy Teav
Making Kuy Teav at home is more than preparing noodle soup it’s about embracing Cambodian culture. This dish reflects the warmth of Cambodian mornings, the artistry of balancing flavors, and the joy of sharing food with loved ones.
By cooking Kuy Teav, you bring a piece of Cambodia’s culinary soul into your kitchen, celebrating both tradition and taste in every spoonful.
Remember, the key to perfect Kuy Teav is to have fun with toppings and garnishes. Try new things and enjoy finding your favorite.
