Kuy Teav (Noodle Soup)

Kuy Teav (គុយទាវ)

Overview

Kuy Teav is a beloved Cambodian rice noodle soup, typically served for breakfast but enjoyed throughout the day. This comforting dish features a flavorful clear broth, rice noodles, and various toppings, creating a harmonious blend of textures and tastes that reflect the essence of Khmer cuisine.

Cultural Significance

Origins and Influences

Kuy Teav showcases the Chinese influence on Cambodian cuisine, with its origins likely traced back to Chinese immigrants. Over time, it has been adapted to local tastes and ingredients, becoming a distinctly Khmer dish.

Role in Daily Life

This noodle soup is a staple in Cambodian food culture, found in homes, street stalls, and restaurants across the country. In Siem Reap, it’s a popular choice for both locals starting their day and tourists seeking an authentic culinary experience.

When It’s Eaten

While primarily a breakfast dish, Kuy Teav is enjoyed throughout the day in Cambodia. In Siem Reap, you’ll find it served from early morning at local markets and street-side stalls, and well into the afternoon at restaurants catering to various schedules.

Key Information

• Preparation Time: 30 minutes
• Cooking Time: 2 hours (for the broth)
• Total Time: 2 hours 30 minutes
• Difficulty Level: Medium
• Servings: 4

Ingredients

For the broth:

• 1.5 kg pork bones
• 1 whole chicken, cut into pieces
• 2 onions, quartered
• 2 inches ginger, sliced
• 2 tbsp rock sugar
• 2 tbsp fish sauce
• Salt to taste

For the soup:

• 400g rice noodles
• 200g minced pork
• 100g shrimp, peeled and deveined
• 4 quail eggs, hard-boiled (optional)

Toppings and garnishes:

• Bean sprouts
• Chives, chopped
• Fried shallots
• Lime wedges
• Fresh chili slices
• Hoisin sauce
• Sriracha sauce

Notes on Ingredients

• Fresh rice noodles can be found at the Old Market (Psar Chas) in Siem Reap. Dried rice noodles are a suitable alternative.
• Rock sugar gives the broth a unique sweetness, but regular sugar can be substituted.

Instructions

Preparing the broth:

1. In a large pot, bring 3 liters of water to a boil.
2. Add pork bones and chicken pieces. Bring back to a boil and skim off any foam.
3. Add onions, ginger, rock sugar, and fish sauce.
4. Reduce heat and simmer for 1.5 to 2 hours, skimming occasionally.
5. Strain the broth and season with salt to taste.

Preparing the toppings:

1. In a small pan, cook minced pork until browned.
2. Briefly poach shrimp in the hot broth until just cooked.
3. Hard-boil quail eggs, peel, and set aside.

Assembling the soup:

1. Cook rice noodles according to package instructions.
2. Divide noodles among four bowls.
3. Top with minced pork, shrimp, and quail eggs.
4. Ladle hot broth over the noodles and toppings.
5. Garnish with bean sprouts, chives, and fried shallots.
6. Serve with lime wedges, chili slices, hoisin sauce, and sriracha on the side.

Serving Suggestions

• Traditionally served with the broth very hot and garnishes on the side, allowing diners to customize their bowl.
• Some prefer to add the sauces and garnishes to the broth, while others use them as dipping sauces for the meat and noodles.

Beverage Pairings

• Non-alcoholic: Jasmine tea or iced coffee with sweetened condensed milk (Cafe Touk Doh Koh Touk).
• Alcoholic: A light lager beer or a crisp white wine like Sauvignon Blanc complements the flavors well.

Nutritional Information

• Calories: Approximately 400 per serving
• Protein: 25g
• Carbs: 50g
• Fats: 10g
• Rich in collagen from the bone broth, providing potential benefits for skin and joint health

Variations

Regional Differences

• Phnom Penh style often includes liver and blood cake as additional toppings.
• Some versions in Siem Reap might include local herbs or vegetables specific to the region.

Modern Adaptations

• Vegetarian versions replace the meat-based broth with a mushroom or vegetable broth and use tofu or mock meats as toppings.
• Some upscale restaurants in Siem Reap offer fusion versions with non-traditional ingredients like truffle oil or imported seafood.

Cultural Notes

• The way one eats Kuy Teav can vary; some prefer to add all garnishes at once, while others add them gradually as they eat.
• The dish reflects the Cambodian culinary principle of balancing different flavors and textures in a single bowl.

Chef’s Tips

• For the best flavor, make the broth a day ahead and refrigerate overnight. This allows the flavors to develop fully.
• Don’t overcook the noodles; they should remain slightly firm as they will continue to cook in the hot broth.
• Adjust the seasoning of the broth just before serving, as the flavors can intensify as it reduces.

Related Experiences

• “Morning Market Food Tour” in Siem Reap, where you can taste authentic Kuy Teav from local vendors.
• Cooking class focused on Cambodian soups and broths at a local culinary school.
• Visit to a local noodle-making workshop to see how fresh rice noodles are produced.