Kuy Teav Cambodian Pork Noodle Soup
A clear, sweet pork bone broth with rice noodles, minced pork and prawns, the Cambodian breakfast of choice.
- Time1 hr 40
- LevelMedium
- Costabout £4.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the ribs in a large pan, cover with cold water and bring to the boil. Boil for 5 minutes, drain and rinse the ribs and the pan to get a clear broth.
- 2
Return the ribs to the pan with the 2 L water, onion, mooli, ginger, fish sauce, sugar and salt. Bring to a gentle simmer and cook for 1 hour, skimming now and then.
60 min - 3
Meanwhile heat 1 tbsp of the oil and fry the sliced garlic for 1 minute until pale gold. Tip into a bowl and keep the oil. Fry the pork mince with the crushed garlic in the same pan for 5 minutes until browned and crumbly.
- 4
Soak the noodles in hot water as the packet says, then drain. Blanch the beansprouts for 20 seconds in boiling water.
- 5
Taste the broth and add a little more fish sauce if needed. Lift out the onion and mooli. Slide the prawns into the broth for 2 minutes until pink.
2 min - 6
Divide the noodles between bowls. Top with the mince, prawns, beansprouts and a rib or two. Ladle over the hot broth.
- 7
Finish with spring onion, coriander, the fried garlic and its oil, a squeeze of lime and some chilli. The broth should taste clean, meaty and lightly sweet.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.