Phnom Penh Noodle Soup Recipe
This Cambodian Phnom Penh noodle soup recipe makes kuy teav Phnom Penh, named after Cambodia’s capital, where it’s one of the most popular breakfast soups. A more abundant version of the more restrained rice noodle soup found all over Cambodia, ‘Phnom Penh noodles’ as it’s known, has a pork-based broth and typically comes with minced pork, plump prawns (shrimps), romaine lettuce, bean sprouts, fresh coriander, and fried garlic and shallots. A squeeze of a few lime quarters, a squirt of chilli sauce and perhaps a sprinkle of chilli flakes completes this much-loved Cambodian breakfast noodle dish. There is a cousin of this soup in Vietnam’s Saigon or Ho Chi Minh City called Hu Tieu Nam Vang.
Servings: 2 People
- 2 litres pork stock see section above recipe "How to Make Pork Stock"
- 1 tsp salt or to taste
- 1 tsp white pepper or to taste
- 1 tsp fish sauce or to taste
- 1 tsp sugar optional or to taste
- 1 tbsp neutral cooking oil
- 6 pieces pork ribs
- 200 g minced pork
- 6 whole prawns peeled, deveined, tail on
- 200 g dried rice noodles
- Romaine lettuce leaves blanched bean sprouts, sliced scallions/spring onions, fresh coriander (cilantro), fresh basil, bird’s eye chillies, deep-fried shallots, deep-fried garlic, lime quarters.
- Fish sauce chilli sauce, chilli oil, chilli flakes
Make the pork broth by bringing to boil 2 litres of pork stock (see section above recipe "How to Make Pork Stock"), then turn down to low, season with salt, white pepper and sugar (optional), then simmer.
While the pork broth is coming to a boil, prep your garnish: roughly chop the romaine lettuce leaves (although Cambodians will often pop whole leaves into a soup), blanche the bean sprouts, sliced the scallions/spring onions, pluck the fresh coriander (cilantro) and fresh basil leaves off the stems, slice the bird’s eye chillies, and quarter and de-seed the limes, and set aside.
In a small-medium fry pan on high heat, add a splash of neutral cooking oil and quickly fry the pork ribs with a pinch of salt and white pepper until just-cooked and they have colour, then set aside (do not over-cook them), then fry the pork mince with salt and white pepper until just-cooked and set aside.
Pop the prawns on a slotted spoon and dip them in the pork stock until they turn orange then immediately remove them and set them aside.
Using a stainless-steel spider, strainer or mesh basket with handle, dip the dried noodles into the pork broth (these should only take a couple of minutes to cook), then distribute the noodles evenly between the soup bowls.
Ladle the pork broth into the bowls then distribute the pork mince, pork ribs and prawns between the bowls; arrange the fresh garnishes and sprinkle some deep-fried garlic and deep-fried shallots onto the pork mince, and perhaps a splash of chilli oil and sprinkle of chilli flakes, and serve immediately.
Squeeze lime quarters into the bowl, and add splashes of fish sauce or chilli sauce, and sliced bird’s eye chillies, as you like.
Calories: 712kcal | Carbohydrates: 86g | Protein: 22g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1664mg | Potassium: 338mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg