Method
- Blanch pork bones in boiling water 10 minutes; rinse. Combine with 2L fresh water, charred onion, ginger, smashed garlic and dried squid in a stockpot. Simmer 75 minutes, skimming.
- Strain through fine cheesecloth into a clean pot. Add rock sugar, fish sauce and white pepper. Adjust seasoning — the broth should be subtly sweet, salty, with a clear umami depth.
- Make the fried garlic: heat 60ml oil in a small pan; add minced garlic and stir constantly for 4 minutes until uniformly pale gold. Lift onto a paper-lined plate. Reserve the garlic-infused oil.
- Cook noodles in unsalted boiling water for 90 seconds; drain into bowls.
- Bring the seasoned broth to a hot simmer. Slip in the sliced pork and prawns; cook 90 seconds until just done — the heat of the broth finishes the cooking.
- Ladle the broth, pork and prawns over the noodles. Top each bowl with a generous spoonful of fried garlic and a drizzle of garlic oil. Set out the herb plate, bean sprouts and lime; each diner adds to their bowl. Eat hot.
Common questions
Can Kuy Teav Phnom Penh be made ahead?
Kuy Teav Phnom Penh is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is Kuy Teav Phnom Penh spicy?
Kuy Teav Phnom Penh as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Kuy Teav Phnom Penh vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Kuy Teav Phnom Penh to make at home?
Kuy Teav Phnom Penh sits at intermediate difficulty — total time about 115 minutes. The ingredients are not unusual but the timing requires attention.
Can Kuy Teav Phnom Penh be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Kuy teav came to Cambodia with Teochew Chinese immigrants centuries ago and was thoroughly Khmerised — the Phnom Penh version uses dried squid for umami, fried garlic for the signature aroma, and pork-bone broth as the base. The dish is breakfast and lunch in Phnom Penh; specialty kuy teav shops operate from 5 a.m. to noon, with the broth pots simmering all morning. The dish is also found in southern Vietnam and Thailand under different names; the Cambodian version is the most herbal and aromatic of the regional cousins.
