Entree: Cambodia – Mekong Cambodia – គុយទាវ ➤ kuy teav (Cambodian clear rice noodle soup with meat and aromatic broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 30 min

Ingredients

- 10 cups (2.4 L) water
- 2 lb (900 g) pork neck bones or pork bones for stock (such as pork neck bones)
- 8 oz (225 g) pork shoulder, thinly sliced
- 6 oz (170 g) beef brisket or flank, thinly sliced
- 8 oz (225 g) dried flat rice noodles (kuy teav-style)
- 1 large onion, halved and charred
- 4 cloves garlic, smashed and charred
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (12 g) granulated sugar
- 1 star anise
- 1 small cinnamon stick (about 2 in / 5 cm)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground white or black pepper
- 2 tbsp (30 ml) vegetable oil (for finishing)
- 2 tbsp (30 g) fried garlic or shallots for garnish
- 4 scallions, thinly sliced
- 1 cup (25 g) fresh cilantro leaves
- 1 cup (25 g) Thai basil leaves
- 2 cups (150 g) bean sprouts
- Lime wedges for serving
- Fresh sliced bird's eye chilies or chili sauce for serving

Instructions

1. Rinse pork bones under cold water. In a large pot, add bones and cover with water. Bring to a boil for 5 minutes, then drain and rinse bones to remove impurities.
2. Return bones to the pot with 10 cups (2.4 L) fresh water. Add charred onion and charred garlic, star anise, cinnamon stick, and bring to a gentle simmer. Skim any scum from the surface.
3. Simmer the stock gently for 2 to 2.5 hours, partially covered, until the broth is flavorful. Add fish sauce and sugar in the last 20 minutes. Strain the broth into a clean pot and discard solids. Keep hot and adjust seasoning with salt and pepper.
4. Meanwhile, prepare the noodles according to package instructions: soak or blanch in boiling water until tender, then drain and divide into 4 serving bowls.
5. Heat 2 tbsp (30 ml) vegetable oil in a small pan and briefly sauté the thinly sliced pork shoulder just until opaque if you prefer it pre-cooked, or leave raw to be cooked by the hot broth. Set aside.
6. Thinly slice the beef brisket very thin; if using pre-cooked brisket, warm slices in hot broth before serving.
7. Bring the strained broth to a simmer. To assemble, place a few slices of pork and beef over the noodles in each bowl, scatter sliced scallions and cilantro, and ladle very hot broth over the meats and noodles to cook any raw slices.
8. Top each bowl with bean sprouts, Thai basil, fried garlic or shallots, and a squeeze of lime. Serve with extra fish sauce, sliced chilies, and lime wedges at the table for guests to season to taste.