Kuy Teav Phnom Penh

Cambodian Phnom Penh Noodle Soup

Ingredients Seasonings & Garnishes (4-5 servings)

1 lb fresh rice noodles (if using dried make sure to pre-soak it in warm water for 30 minutes or according to package instructions)

10-12 cups of water

1½-2 lbs pork with/without bones

½ tablespoon black peppercorn

½ tablespoon coriander seeds

3 cloves garlic, peeled

1 Knorr pork/chicken cube (depending on the meat you use)

1 medium onion, peeled and cut in half rock sugar, thumb size

1 cup preserved radish 2 tablespoons fish sauce

½ tablespoon Golden Mountain seasoning sauce

Seasonings & Garnishes

cooked shrimp

mung bean sprouts

ground red chili

sliced preserved radish

lime wedges

fried garlic

1 Knorr pork/chicken cube (depending on the meat you use)

1 medium onion, peeled and cut in half rock sugar, thumb size

1 cup preserved radish

2 tablespoons fish sauce

½ tablespoon Golden Mountain seasoning sauce cooked ground pork chopped mixed cilantro/green onions

Golden Mountain seasonings (optional) Sugar (optional)

Method

1. In a stock pot add the pork and bones, Knorr cube, onion, rock sugar, preserved radish, and water. If cooking on a stove top bring it to a hard boil for about 10 minutes and skim off any froth then simmer for 2 to 3 hours until all the flavor of the bones is released.

2. Add spices, you can pulverise them in a mortar and pestle first or leave them whole.

3. Taste and season as required.

4. Strain and leave stock overnight.

5. Reheat broth and pre-soak or give your noodles a quick cook. Strain the noodles and place in a bowl, add desired seasoning and garnishes and top the bowl up with broth.

6. A squeeze of lime and you’re ready to go

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