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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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Lunch
Cuisine: Cambodian, Cambodian/Chinese
Servings: 2 People
Calories: 712kcal
Author: Lara Dunston


  • 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