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Cambodian

Kuy teav

Non-vegetarian

គុយទាវ · kŭytéav

Cambodia's favourite breakfast: rice noodles in a clear, slightly sweet pork broth topped with minced pork, shrimp, bean sprouts and plenty of fried garlic.

Kuy teav is a Cambodian soup, ready in about 2 hours and made with pork spare ribs and rice noodles. It serves 4 and is rated intermediate to cook.

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Authentic Asian noodle soup garnished with pork slices and green herbs, served with chopsticks.
Photo: M Snedelrev / Pexels · Pexels License
Prep
20 min
Cook
1 h 40 min
Total
2 h
Serves
4
Level
Intermediate
Calories
918

Ingredients

4 servings

For the broth

Equipment

Method

  1. Step 1

    Blanch the pork ribs (opens in a new tab) in boiling water for 3 minutes, drain and rinse to keep the broth clear.

  2. Step 2

    Return the ribs to the pot with the fresh water, charred onion (opens in a new tab) and daikon (opens in a new tab). Simmer gently, skimming, until the meat is tender and the broth tastes rich. Season with the palm sugar (opens in a new tab), fish sauce (opens in a new tab) and salt.

    Food safety: Cook pork until the centre reaches at least 63 °C (71 °C for minced pork).

    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  3. Step 3

    Meanwhile fry the garlic (opens in a new tab) in the oil over medium-low heat until pale golden; tip into a bowl at once with its oil.

    It keeps cooking off the heat, so stop just before it looks done.

  4. Step 4

    Poach the minced pork (opens in a new tab) in a ladle of broth, breaking it up, then the shrimp (opens in a new tab) until pink. Lift both out.

    • 5 min
    • medium heat

    Food safety: Cook shrimp until pink and opaque all the way through.

  5. Step 5

    Dip the soaked noodles and bean sprouts (opens in a new tab) in boiling water for 20–30 seconds, drain and divide among bowls.

    • 3 min

  6. Step 6

    Top with pork, shrimp (opens in a new tab) and a rib or two, ladle over boiling broth and finish with fried garlic (opens in a new tab) oil, spring onion (opens in a new tab), coriander, white pepper (opens in a new tab), lime (opens in a new tab) and chilli.

    • 2 min

About this dish

Origin
Cambodia · Commonly attributedBrought by Teochew Chinese communities; related noodle soups are eaten across the region (hủ tiếu in Vietnam).Also popular in VietnamMore food from Cambodia
Dish
Breakfast · Lunch · Soups · Noodles
Cooking method
Simmered, Boiled
Taste
savoury, umami, garlicky, mild
Diet
No gluten ingredients · Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
Street food · Make-ahead
Cook more with
Pork spare ribs · Rice noodles · Onion · Daikon · Jaggery / palm sugar · Fish sauce
Techniques
Boiling · Simmering · Poaching · Blanching

Allergens

  • Contains: Fishfrom fish sauce
  • Contains: Crustaceansfrom fish sauce, prawns / shrimp

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

918 kcal per serving

Estimated

1 serving ≈ 1101 g · recipe makes 4

Where the energy comes from

  • Protein 20%
  • Carbohydrate 33%
  • Fat 47%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy918 kcal83 kcal
Protein45.2 g4.1 g
Carbohydrate74.4 g6.8 g
Net carbohydrate70.4 g6.4 g
Sugars——
Added sugars3.2 g0.3 g
Fibre4 g0.4 g
Fat47.6 g4.3 g
Saturated fat14.1 g1.3 g
Trans fat——
Cholesterol217 mg20 mg
Sodium1349 mg123 mg
Salt equivalent3.4 g0.3 g
Vitamins & minerals per serving
Potassium
955 mg
Calcium
191 mg
Iron
3.5 mg
Magnesium
111 mg
Vitamin A (RAE)
14 µg
Vitamin C
28 mg
Vitamin D
—
Vitamin B12
0.9 µg
Folate (DFE)
65 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: lime, fresh red chilli.
  • Jaggery / palm sugar: Brown sugar (FDC 168833) used as a stand-in for unrefined cane jaggery and palm sugar.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • The broth can be made a day ahead; lift off the fat once chilled.

Common mistakes

  • Boiling the broth hard, which makes it cloudy.

Serve with

  • Serve with a dish of hoisin, chilli sauce and lime so everyone can season their own bowl.

Storage

  • Store broth and toppings separately; broth keeps 3 days refrigerated or 3 months frozen.

Reheating

  • Bring the broth back to a full boil before pouring over fresh noodles.

Variations

  • Kuy teav kok: Served 'dry', with the broth on the side.
  • Hủ tiếu Nam Vang (Vietnam): The Phnom Penh-style version popular in southern Vietnam.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 4, 5, 6

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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