Entree: Cambodia – Khmer Central Cuisine – គុយទាវ ➤ kuy teav (Cambodian clear rice noodle soup with pork and beef in a fragrant, herb-scented 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 40 min

Cook 2 hrs 35 min

Total 3 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2.5 lb (1.1 kg) pork neck bones (for stock)
- 1 small yellow onion, halved and charred (about 6 oz (170 g))
- 1 piece (2 in (5 cm)) ginger, smashed and charred (about 1 oz (30 g))
- 8 cups (1.9 L) water, plus more as needed
- 2 tbsp (30 ml) vegetable oil
- 8 oz (225 g) pork shoulder, thinly sliced
- 8 oz (225 g) beef flank or sirloin, thinly sliced
- 14 oz (400 g) dried flat rice noodles (bánh phở style)
- 3 tbsp (45 ml) fish sauce
- 1 tbsp (15 g) palm sugar or light brown sugar
- 1 tsp (5 g) kosher salt, adjust to taste
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 2 tbsp (30 g) fried garlic or fried shallots for garnish
- 1 cup (120 g) bean sprouts, rinsed
- 1/2 cup (15 g) fresh cilantro leaves
- 1/2 cup (15 g) Thai basil leaves
- 3 scallions, thinly sliced (about 1 oz (30 g))
- 2 limes, cut into wedges
- Freshly ground white or black pepper to taste
- Chili paste or sliced fresh chili in fish sauce, for serving (optional)

Show original ingredient measurements

- 2.5 lb (1.1 kg) pork neck bones (for stock)
- 1 small yellow onion, halved and charred (about 6 oz / 170 g)
- 1 piece (2 in / 5 cm) ginger, smashed and charred (about 1 oz / 30 g)
- 8 cups (1.9 L) water, plus more as needed
- 2 tbsp (30 ml) vegetable oil
- 8 oz (225 g) pork shoulder, thinly sliced
- 8 oz (225 g) beef flank or sirloin, thinly sliced
- 14 oz (400 g) dried flat rice noodles (bánh phở style)
- 3 tbsp (45 ml) fish sauce
- 1 tbsp (15 g) palm sugar or light brown sugar
- 1 tsp (5 g) kosher salt, adjust to taste
- 2 cloves (6 g) garlic, minced
- 2 tbsp (30 g) fried garlic or fried shallots for garnish
- 1 cup (120 g) bean sprouts, rinsed
- 1/2 cup (15 g) fresh cilantro leaves
- 1/2 cup (15 g) Thai basil leaves
- 3 scallions, thinly sliced (about 1 oz / 30 g)
- 2 limes, cut into wedges
- Freshly ground white or black pepper to taste
- Chili paste or sliced fresh chili in fish sauce, for serving (optional)

Instructions

1. Char the halved onion and smashed ginger over an open flame or under a broiler until edges are blackened; rinse gently and set aside.
2. In a large stockpot, add pork neck bones and 8 cups (1.9 L) water. Bring to a boil, then lower to a gentle simmer and skim scum for the first 15 minutes.
3. Add charred onion, ginger, and 1 tbsp (15 ml) vegetable oil to the pot. Simmer uncovered for 2 to 2.5 hours until the broth is fragrant and slightly reduced. Add water as needed to keep bones covered.
4. Strain the broth through a fine mesh sieve into a clean pot; discard solids. Return broth to a gentle simmer and season with fish sauce, palm sugar, and salt. Taste and adjust seasoning.
5. Prepare noodles according to package instructions: soak or briefly plunge into boiling water until tender, then drain and divide among 4 bowls.
6. Heat remaining 1 tbsp (15 ml) vegetable oil in a small pan and briefly sauté minced garlic until golden; reserve for garnish. If using thin raw pork and beef slices, blanch each thin slice in simmering broth 20–30 seconds until just cooked.
7. Arrange thinly sliced cooked pork and beef over noodles in each bowl. Ladle hot broth over the noodles and meat to cook and warm them through.
8. Top each bowl with bean sprouts, cilantro, Thai basil, scallions, fried garlic/shallots, and a squeeze of lime. Serve with extra fish sauce, ground pepper, and chili paste on the side so diners can season to taste.