Cherry & Dennis Helper Habitat
Cambodian Kuy Teav Beef Rice Noodle Soup
柬埔寨牛肉河粉
Recipe overview
Cambodian breakfast kuy teav with clear pork-bone broth, separately cooked thin rice noodles and beef, fried garlic, herbs and lime.
01
Ingredients
Main ingredients
- 600 g pork bones
- 300 g thinly sliced beef
- 400 g fresh thin rice noodles
- 1 small daikon
- 1 carrot
- 1 onion
- 30 g dried squid
- 160 g bean sprouts
- 2 scallions
- 1 small bunch cilantro
- 2 limes
- 2.5 litres water for stock
Clear broth seasoning
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp fish sauce
- 1/2 tsp black pepper
- 3 cloves garlic
- 1 tbsp neutral oil
02
Tools
- large stockpot
- small saucepan
- frying pan
- strainer scoop
- cutting board
- knife
03
Steps
Step 1
Parboil bones
Parboil pork bones about eight minutes; discard water and rinse bones and pot.
Step 2
Prepare stock veg
Cut daikon and carrot into large pieces and halve peeled onion.
Step 3
Simmer clear stock
Boil bones, vegetables, dried squid and water; skim, then simmer about one hour.
Step 4
Season stock
Remove bones and dried squid; season broth with salt, sugar, fish sauce and pepper.
Step 5
Fry garlic
Fry minced garlic in a little oil until golden, then drain.
Step 6
Prepare garnishes
Chop scallions and cilantro, wedge lime and rinse bean sprouts.
Step 7
Slice beef
On a separate raw-meat board, slice beef very thinly.
Step 8
Cook noodles
In another pot cook thin rice noodles by pack, about five minutes; drain.
Step 9
Blanch sprouts
Blanch bean sprouts in boiling water until cooked; drain.
Step 10
Poach beef separately
Lower beef slices in a strainer scoop into boiling broth for about three minutes until cooked through; lift out.
Step 11
Fill bowls
Divide cooked sprouts, noodles and beef among four bowls; add fried garlic and herbs.
Step 12
Finish with broth
Ladle piping-hot clear broth over each bowl and serve with lime wedges.
Common mistakes
- Skipping skimming makes the clear broth cloudy.
Tips
Poach beef fully in the pot; do not rely on ladled broth to cook raw meat.
