Cambodian kuy teav is a comforting rice-noodle soup served in fragrant pork broth with tender meat, shrimp, fresh herbs, and crisp toppings. This approachable home-style version builds flavor with daikon, fish sauce, and dried shrimp, while keeping the noodles and garnishes separate until serving so each bowl stays fresh.
Ingredients
- 8 cups (1.9 L) unsalted pork stock, or chicken stock
- 2 cups (475 ml) water
- 1 medium daikon radish, about 8 oz (225 g), peeled and cut into large chunks
- 1 small yellow onion, about 5 oz (140 g), peeled and halved
- 3 garlic cloves (9 g), lightly crushed
- 1-inch (2.5 cm) piece fresh ginger, about 15 g, sliced
- 1 tablespoon (8 g) dried shrimp, rinsed; optional, but useful for a deeper, briny broth
- 2 tablespoons (30 ml) fish sauce, plus more to serve if needed
- 1 teaspoon (4 g) granulated sugar
- ½ teaspoon (3 g) fine salt, then more to taste
- ¼ teaspoon (0.5 g) ground black pepper
- 8 oz (225 g) ground pork
- 8 oz (225 g) raw peeled shrimp, thawed if frozen
- 12 oz (340 g) thin dried rice noodles, such as rice sticks
- 2 cups (180 g) bean sprouts, rinsed and drained
- ½ cup (50 g) thinly sliced scallions
- ½ cup (15 g) fresh cilantro leaves and tender stems
- 2 tablespoons (10 g) fried garlic
- 2 limes, about 4 oz (120 g), cut into wedges
- 2 tablespoons (30 ml) chili oil, for serving
Instructions
- Prepare the garnishes and noodles. Rinse and drain the bean sprouts, slice the scallions, pick the cilantro leaves, and cut the limes into wedges. Set the garnishes aside in separate bowls. Cook the rice noodles according to the package directions; thin varieties often need only a few minutes in boiling water, while thicker rice sticks may need soaking first. Drain them as soon as they are tender but still springy. If the package recommends rinsing, use cool water to stop the cooking. Keep the noodles covered so they do not dry out.
- Build the broth. Add the stock, water, daikon, onion, garlic, ginger, and dried shrimp, if using, to a large pot. Stir in the fish sauce, sugar, salt, and black pepper. Bring the pot to a gentle boil over medium-high heat, then lower the heat and simmer uncovered for 25 minutes. Keep the broth at a steady, gentle bubble rather than a hard boil; that gives the aromatics time to flavor it without reducing it too quickly.
- Season and strain if you prefer a clear broth. Taste the broth after simmering. It should be savory and lightly sweet, with enough salt to stand up to the noodles and fresh toppings. Add a little more fish sauce or salt if needed. For a clearer soup, use a slotted spoon to remove the daikon, onion, garlic, ginger, and dried shrimp. You can leave the daikon in the pot if you like eating it in the bowl; it will be soft and mild. Keep the broth hot over low heat.
- Cook the ground pork. Add the ground pork to the simmering broth in small pieces. Stir gently to break it up into loose, bite-size crumbles instead of one dense lump. Simmer for about 6–8 minutes, stirring once or twice, until no pink remains. Check the thickest pieces with a food thermometer: ground pork must reach 160°F (71°C), the USDA FSIS safe minimum for ground meat.
- Poach the shrimp. Add the shrimp to the hot broth and cook gently for about 2–4 minutes, depending on their size. Turn them once if needed. Shrimp are ready when opaque and curled, but verify that the thickest one reaches 145°F (63°C), the USDA FSIS safe minimum for seafood. Remove the pot from the heat promptly so the shrimp do not turn rubbery.
- Assemble the bowls. Divide the drained noodles among four large bowls. Ladle the hot broth, ground pork, and shrimp over them. Add bean sprouts, scallions, cilantro, and fried garlic to each serving. Set out lime wedges, chili oil, extra fish sauce, and black pepper so everyone can season their own bowl. Serve right away while the broth is hot and the garnishes are crisp.
Tips
- Keep the noodles separate from the pot. Rice noodles continue to soften as they sit in hot broth and can soak up a surprising amount of liquid. Portion them into bowls just before serving rather than adding the whole batch to the stockpot. If the noodles clump after draining, loosen them with a splash of warm water.
- Use dried shrimp thoughtfully. Dried shrimp add a concentrated, savory seafood note and are used in some versions of Cambodian noodle broth, but the soup is still good without them. If you cannot find them, omit them and add fish sauce a teaspoon at a time after simmering. The broth will be less layered and briny, so taste before adding extra salt.
- Choose stock with a light hand. Unsalted stock makes the broth easier to season, especially because fish sauce is salty. If you only have salted stock, start with half the listed salt and taste after the vegetables have simmered. A strong, heavily seasoned stock can overwhelm the delicate rice noodles.
- Do not overcook the seafood. Add shrimp only after the pork is cooked and the broth is still gently simmering. Large shrimp need longer than small ones, so use the temperature check rather than relying on color alone. If using cooked shrimp, do not simmer them; add them to the bowls and ladle the hot broth over them.
Serving Suggestions
Serve kuy teav as a complete lunch or light dinner, with the garnishes arranged on the table so each person can customize a bowl. Lime brings brightness, chili oil adds heat, and extra fish sauce makes the broth saltier and more savory. A little freshly ground black pepper is a simple finishing touch. Add bean sprouts and herbs just before eating to preserve their cool crunch against the hot soup.
For a fuller spread, offer sliced cucumber, pickled vegetables, or a small plate of leafy greens alongside the noodles. These are accompaniments rather than requirements; the soup already has protein, noodles, broth, and fresh toppings. If serving a group, keep the broth warm on the stove and set out noodles and garnishes separately, then assemble each bowl at the table. That makes it easier to serve different amounts of chili, herbs, or lime without changing the main pot.
Variations
Kuy teav has regional, family, and restaurant variations, so this quick version is one practical way to make the Cambodian noodle soup at home rather than a claim that there is only one standard bowl. Some broths are made from bones and simmered for much longer; this recipe uses prepared stock and aromatics for a shorter cooking time. For a more substantial broth, use pork stock. Chicken stock is a convenient substitute and gives a slightly lighter flavor.
For a seafood-forward bowl, increase the shrimp to 12 oz (340 g) and reduce the ground pork to 4 oz (115 g). You can also use thin slices of cooked pork instead of ground pork, or leave out the shrimp and make the soup with pork alone. If you avoid fish sauce, use 1½ tablespoons (22 ml) of soy sauce as a starting substitute, then adjust to taste; it adds a more pronounced soy flavor and changes the character of the broth. For a vegetarian variation, use vegetable stock, omit the pork and shrimp, and add firm tofu, mushrooms, and soy sauce. That version is a practical adaptation rather than the traditional meat-based bowl.
Adjust the noodle texture to your preference by choosing thin rice vermicelli or wider rice sticks, checking the package because soaking and cooking times differ. Add sliced fresh chilies or more chili oil for extra heat, or leave the chili at the table for a mild family-style meal. Fried garlic can be replaced with fried shallots for a sweeter, softer crunch, though the aroma will be different.
Storage and Reheating
For the best texture, store the broth, noodles, and fresh garnishes separately. Refrigerate cooked components within 2 hours of cooking in covered containers. The broth with pork and shrimp keeps for 3–4 days in the refrigerator at 40°F (4°C) or below. Cooked noodles are best within 1–2 days because they become softer and may stick together; bean sprouts and herbs are best used fresh rather than stored as assembled soup.
Reheat only the amount of broth and meat you plan to eat, bringing it to 165°F (74°C) and checking with a food thermometer. Add the shrimp near the end of reheating if they are already cooked, just long enough to warm through. Warm the noodles separately in hot water for a few seconds, drain, and put them in a bowl before adding the broth. Do not repeatedly cool and reheat the whole pot. Freeze broth with pork for up to 2–3 months for best quality, but leave out the noodles, sprouts, herbs, and shrimp if you want the best texture; thaw in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
What does kuy teav mean?
Kuy teav is the name commonly used for Cambodian rice-noodle soup. The term is associated with the rice noodles, while the finished bowl can vary in broth, meat, seafood, and garnishes. This recipe uses a pork-based broth with ground pork and shrimp, but the combinations are not identical in every household or region.
Can I make the broth ahead?
Yes. Prepare the broth with its aromatics up to 3 days ahead and refrigerate it promptly in a covered container. For the best result, cook the noodles and shrimp close to serving time, then reheat the broth and pork to 165°F (74°C). Taste the broth again after reheating because its seasoning can seem more concentrated once chilled.
Do I have to use rice noodles?
Rice noodles are the characteristic choice for kuy teav and give the soup its familiar light, springy texture. Thin rice vermicelli or flat rice sticks both work, though they need different preparation times. In a pinch, another noodle can make a filling soup, but it will change the texture and will no longer be the usual rice-noodle version.
Can I use frozen shrimp?
Yes. Thaw frozen raw shrimp overnight in the refrigerator, or place the sealed shrimp in cold water until thawed, then drain and pat dry. Do not thaw shrimp on the counter. Add them to the simmering broth only once thawed, and cook until the center of the thickest shrimp reaches 145°F (63°C).
How can I make the soup less salty?
Use unsalted stock, measure the fish sauce, and wait until the broth has simmered before adjusting its salt. If the finished broth is too salty, add hot water or unsalted stock a little at a time, then taste again. Serve lime and chili separately; lime adds brightness but does not remove salt, while extra fish sauce will make the soup saltier.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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